Salted eggs made of duck eggs brined in a salt solution. Salty and savory, they're a delicious addition to salads and baked delicacies!
Servings: 12 Servings
- 12 duck or chicken eggs
- 5 cups water
- 1 1/2 cups coarse salt
In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is completely dissolved. Remove from heat and allow to fully cool.
Place eggs in a large container. Add the brining solution, making sure the eggs are fully submerged.
Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a cool, dry place for about 18 to 21 days.
Drain eggs from solution.
In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard boiled.
Drain eggs and allow to cool. Store in the refrigerator.
Serving: 1egg | Calories: 104kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 210mg | Sodium: 350mg | Potassium: 200mg | Fiber: 3g | Vitamin A: 250IU | Vitamin C: 2.5mg | Calcium: 80mg | Iron: 3.8mg