Salt-Cured Eggs Recipe
Duck eggs cured with salt, popular as a side dish for breakfast.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
Prepare the Brine
In a mixing bowl, combine the kosher salt and sugar. If desired, add black peppercorns and dried herbs for additional flavor. Mix well until the sugar is fully incorporated.
Prepare the Eggs
Gently wash the duck eggs under cool running water to remove any dirt or debris. Pat them dry with a clean towel.
Curing Process
Layer the Salt Mixture
In a shallow dish or container, spread a layer of the salt mixture on the bottom. Make sure it covers the entire surface.
Place the Eggs
Carefully place the duck eggs on top of the salt layer, ensuring they are not touching each other.
Seal and Refrigerate
Cover the dish with plastic wrap or a lid and place it in the refrigerator. Let the eggs cure for 2 to 4 weeks, depending on how salty you want them to be.
Post-Curing
Remove and Rinse
After the curing period, remove the eggs from the salt and rinse them thoroughly under cold water to remove excess salt.
Dry the Eggs
Pat the eggs dry with a clean towel. Optionally, you can store them in a container in the refrigerator.
Serve
Salt-cured eggs can be sliced and served as a side dish for breakfast or used in various recipes.
