Duck eggs can be cured by caking them in the paste made from salt mixed with mud or ashes, but at home the easiest method is to use a strong salt water solution. The eggs are at their best after 2 to 3 weeks. If you leave them in the brine for longer they can become unplansantly salty. You can use two jars with tight fitting lid to make this heavenly recipe.
Ingredients for making the Salty Duck Eggs
- 8 to 10 fresh duck eggs
- 1 Cup salt
Method of making the Salty Duck Eggs
- Give the duck eggs a good wash and a scrub with a vegetable brush to remove any dirt. Discard any cracked egg, please do not use any damaged egg as it will spoiled the whole dish.
- Bring 3 1/2 cups water to a boil, add the salt, and stir to dissolve. Leave the water to cool completely.
- Place the eggs carefully in your preserving jar. Pour over the salt solution.
- Place a small ceramic dish or glass at the top of the jar to keep the eggs covered by the water. Close the lid tightly and leave in a cool place for 2 to 3 weeks to get it fragrant.
- When the eggs are ready, remove them from the brine and hard boil them as required. Allow them to cool completely before eating.
- You can enjoy these fabulous eggs with chinese salad of your choice or along with other preparation during Lunch or dinner. 👍😋👌
Chefs Nectar 