Homemade Salted Eggs made of duck eggs brined in salted water. Delicious in salads or baked goods!
Servings: 12 Servings
- 12 duck or chicken eggs
- 5 cups water
- 1 ½ 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 the 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.
- Weigh the eggs down by placing a small plate or a plastic bag filled with water on top to keep them from floating.
- To dye the eggs, add a few drops of red food color and a couple of tablespoons of vinegar to the boiling water used to cook the eggs.
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