Encouragement from Sonia to try her method of homemade salted duck eggs. Thanks to her for sharing the method which is very easy and fast. The above photo of the salted eggs was taken on 14 days and 21 days. The eggs weren't very salty probably because when boiling the salt water, the salt wasn't dissolved completely. My previous method requires 20 over days [recipe here].
I did with only 6 duck eggs [my glass jar can only hold this quantity].
The salted eggs are comparable to store bought. Worth doing it since it is easy and you just need to remember when they are ready.
[original recipe adapted from Sonia of Nasi Lemak Lover]
6 duck eggs [choose green shell ones if possible] - wash and clean - dry eggs
200 gm coarse salt [make sure it is dissolved]
500 ml water
1 cleaned glass jar
- Cook salt and water. Stir continuously to dissolve salt as much as possible. Set aside to cool.
- Place duck eggs in the glass jar, add in cooled salt water. Make sure that the eggs do not float up, otherwise use a small saucer heavy enough to prevent the eggs from floating.
- Close lid and mark the date.
- Store in room temperature for 14 days [salt must be dissolved otherwise 14 days may not be enough].
- Boiled salted eggs for 10 minutes to cook before serving.