salted eggs

Ingredients for salted eggs

• 10–12 fresh eggs, uncracked
• 1 cup salt
• 4–5 cups water

How to cook salted eggs

1. 1.Boil water and salt until the salt dissolves completely, then cool the brine fully.
2. 2.Place eggs in a large glass jar and pour in enough cooled brine to submerge them completely.
3. 3.Weight eggs down with a water-filled plastic bag, seal the jar, and cure at room temperature for 3–4 weeks.
4. 4.At week 3, boil one test egg, covered over low heat, for 10–12 minutes; cure another week if more saltiness is needed.
5. 5.Boil remaining eggs if desired, label them, and refrigerate for up to one month.