Salt-cured Eggs Recipe

Time47h 50m

Serves12

Duck or chicken eggs cured in a salt mixture, often served boiled.

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Ingredients

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1
Make the Curing Mixture
In a medium bowl, combine the coarse sea salt, sugar, black peppercorns, and bay leaves. Mix well until all ingredients are evenly distributed.

2
Prepare the Egg Curing Process
In a large, shallow dish, spread a layer of the curing mixture, about half an inch thick.
3
Add the Eggs
Carefully place the duck and chicken eggs on top of the salt mixture, ensuring they are not touching each other.
4
Cover with Curing Mixture
Spoon the remaining curing mixture over the eggs, completely covering them. Ensure that no part of the egg is exposed to air.
5
Seal and Refrigerate
Cover the dish tightly with plastic wrap or a lid and refrigerate for 2 to 4 weeks, depending on how firm and salty you want the eggs.

6
Remove and Rinse
After curing is complete, remove the eggs from the salt mixture and rinse them under cold water to remove excess salt.
7
Boil the Eggs
Bring a pot of water to a boil. Gently lower the cured eggs into the boiling water and boil for 6 to 8 minutes for a soft-boiled texture, or longer for a firmer yolk.
8
Cool and Serve
Once boiled, transfer the eggs to an ice bath to cool for a few minutes. Peel and serve as desired.