Perfectly Cured Homemade Salted Eggs

Homemade Salted Duck Eggs

Ingredients:

• 12 small chicken eggs or 10 large chicken eggs
• 2 cloves garlic, crushed or finely chopped
• 1/2 kg coarse salt (not table salt)
• 1 liter warm to hot water

Instructions:

1. Prepare the Salt Brine:

   • Dissolve the coarse salt in the warm water, stirring until completely dissolved. Use a container or jar large enough to hold the eggs and the brine.

2. Clean and Prep the Eggs:

   • Thoroughly clean the eggs and gently sand the surface to remove any residuals. This helps the brine penetrate better.

3. Submerge the Eggs:

   • Place the prepared eggs into the container with the salt brine. Make sure the eggs are fully submerged. If necessary, place a weight on top to keep them from floating.

4. Seal and Store:

   • Close the container tightly and store it in a dry, dark place. A kitchen cupboard or pantry is ideal.

5. Curing Time:

   • Allow the eggs to cure for 2-3 weeks. If you prefer a more intense flavor, you can start tasting them after 10 days. Flip the eggs every 5 days to ensure even curing.

6. Cooking the Eggs:

   • After curing, bring a pot of water to a boil. Add the salted eggs and cook for 25-30 minutes. Alternatively, you can boil the eggs for 5 minutes once the water has reached a rolling boil, then let them sit with the lid on for 30 minutes to save on gas.

7. Serve:

   • Once cooked, let the eggs cool before peeling. Enjoy them as a flavorful addition to various dishes or as a tasty snack on their own.

This homemade salted egg recipe yields a rich, savory treat perfect for enhancing many dishes with its distinctive taste.