The authentic salted eggs in Asian are usually made with duck eggs. They are usually served as a side dish or appetizer for congee or porridge. My friend went to a local farm to pick up some really fresh duck eggs. And we both make salted eggs! O(∩_∩)O~
If you don’t have access to fresh duck eggs, just substitute with regular chicken eggs. I posted the recipe with chicken eggs before.
Compared to chicken eggs, the salted eggs make with duck eggs have more flavors and better taste.
24 fresh duck eggs
1 cup table salt
1/2 cup Chinese rice liquor （I substitute with vodka）
Rinse the eggs under running cold water. Pat dry with kitchen towel and then allow the eggs to get completely dry at room temperature.
Soak each egg in vodka for 20 to 30 seconds.
Coat with a thin layer of salt
Wrap up with plastic wra
Add the eggs to a Ziploc bag. Seal and mark the date. Wait for 30 days.
30 days later, remove the plastic wraps and rinse off the salt. Cook the eggs in boiling water for 10 minutes. And then cool them down in ice water.
After the eggs are completely cooled down, it is time to enjoy them with congee.
The yolk is the best part in the whole egg! O(∩_∩)O~