Just like vegetable and meat, eggs can be preserved, too. Salting eggs is one way of doing it. They taste good with tomatoes. They are ready to be serve and not messy for people who do not want to be bothered with saucy preparations when bringing packed meals.
Being able to prepare salted eggs on your own saves money because they cost a lot more than raw ones. If desired, you can get a business started on salted eggs. They can be sold like hot cakes.
- 12 Ducks eggs
- 12 cups water
- 6 cups salt
- Boil 6 cups salt with 12 cups water. Cool the mixture after boiling.
- Carefully place 12 duck eggs in a wide mouth glass jar.
- Pour the brine solution into the jar. Weigh down the eggs with a plate to keep them from floating, or instead of jar, use a sealed plastic bag filled with the salt solution.
- Cover the mouth of the jar with perforated paper, Keep the jar in a cool dry place.
- Try one egg after 12 days. Soak the eggs again for 5 days more if the dried egg is not salty enough.
- When the eggs are salty enough boil them for 10 minutes.
- Color the egg’s shells if desired.