Ingredients:
- 12 small chicken eggs or 10 large chicken eggs
- 2 cloves garlic, crushed or minced
- 1/2 kg coarse salt (not table salt)
- 1 liter warm water, slightly hot
Instructions:
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Prepare the Brine: In a storage container or jar, dissolve the coarse salt into the warm water, stirring until the salt is fully dissolved.
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Prepare the Eggs: Clean the eggs thoroughly. If you wish, you can lightly sand or rub the eggs to remove any impurities or residue, which helps the brine penetrate better.
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Submerge the Eggs: Place the prepared eggs into the container with the brine. Ensure that the eggs are fully submerged. If you’re using a jar, you can use a weight or a small plate to keep the eggs under the brine. Seal the container tightly.
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Store: Keep the container in a dry, dark place. A pantry or a cupboard works well. Allow the eggs to soak in the brine for 2-3 weeks. If the eggs are fully submerged and do not overlap, you may not need to turn them. If they are not fully submerged, turn them every 5 days to ensure even salting.
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Check for Doneness: After 10 days, you can test the saltiness by boiling one egg. To do this, bring a pot of water to a boil and add the egg. Boil for 25-30 minutes. For a quicker method, bring the water to a boil and let it simmer for an additional 5 minutes. Do not open the lid of the pot during the cooking time.
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Storage and Use: Once boiled, the salted eggs can be cooled and used immediately, or stored in the refrigerator for later use. Salted eggs are perfect for adding a salty, savory flavor to dishes or enjoyed on their own.
Enjoy the rich, umami-packed flavor of your homemade salted eggs in various dishes or as a savory snack!