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
- 1
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.
- 2
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
- 3
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.
- 4
Place the Eggs
Carefully place the duck eggs on top of the salt layer, ensuring they are not touching each other.
- 5
- 6
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
- 7
Remove and Rinse
After the curing period, remove the eggs from the salt and rinse them thoroughly under cold water to remove excess salt.
- 8
Dry the Eggs
Pat the eggs dry with a clean towel. Optionally, you can store them in a container in the refrigerator.
- 9
Serve
Salt-cured eggs can be sliced and served as a side dish for breakfast or used in various recipes.
