Homemade Salted Chicken Eggs

A few months back, Aurora was craving for salted eggs like she had back in the Philippines. We'd go shopping at chinatown or 99 Ranch Market near our home in Salt Lake and pick up a 4 pack tray of salted duck eggs and thousand year old egg (i love the creamy weird taste!). Again this was my chance to recreate a dish for my wife. I googled various recipes on the net for the right one for me. In conclusion I took the best of all the recipes I found and what worked out for me. A few batches here and there and that was it.
Au said my latest batch was too salty since it went on about 8 weeks. She preferred the 4 week batch I made previously. To me it was just right. You have to play with the recipe for your preference. Either by adjusting the salt content and or the brine time. It really takes a lot of patience. But you'll be well awarded with the outcome! I have yet to try this with fresh duck eggs which would mean having to go to a local hatchery for a tray. I usually make 2 batches of salted eggs in two separate jars about 1-2 weeks apart. Keeps Aurora happy! lol :D

Here is my take on salted eggs using chicken eggs of course. :)

Ingredients:

1 cup Hawaiian rock or kosher salt
4-6 cups fresh water
12 fresh eggs, preferably duck eggs but chicken will do wonderfully
1 clean empty mayonaise glass jar or container




















Instructions:

Bring water and rock salt to a boil and cool. Place eggs in glass jar. Pour salt-water mixture over eggs to cover. Cover jar and let stand in a cool place (not refrigerator) for four weeks. Longer if you want eggs to be saltier. Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. To cook hardboiled, cover with salt-water mixture from jar and boil in pot high then lower and simmer for 20 minutes. Cut in half with sharp knife and scoop out with spoon to eat.
Serve with hot rice or juk (congee). You may also eat with fresh chopped ripe tomatoes and rice as a merienda (snack).

Enjoy!!