Bel's Tips for Salting Duck Eggs

What you'll need:

1 dozen duck eggs (any breed of duck will work)
1 to 1-1/2 cups of sea salt
5 cups water
1 gallon glass or plastic container

What you should do:

1. To make the brine solution, dissolve salt in warm water.
2. Wash eggs thoroughly and put them in the container.
3. Pour in the brine solution. Cover the container with a towel.
4. Let stand at room temperature for 30 days. Turn the eggs every 4 days.
5. After 30 days, remove the eggs from the brine solution. Wash with water.
6. Cook the eggs by boiling in water for 30 minutes.
7. Serve with fresh, sliced or diced, tomatoes.   Think of it as a salad!

Additional Tips:

• Because the eggs like to float when soaking in the brine, I usually fill a large zip-loc bag with water and place it on top (see photo below).
• Before boiling all your eggs, try just one first.   If the egg white does not taste salty, soak for at least another week.
• If you can't turn the eggs regularly, then let them soak longer.
• The brine can be reused many times.
• The yolk will not be as salty as the white.  By mixing the tomatoes, yolk, and whites together when you eat them, there will be a uniform saltiness in the flavor.
• When washing the eggs prior to soaking, you may want to scrub them.  The brine will soak through the egg shells, so it is important that the eggs are very clean!
• The boiled eggs can be stored in a refrigerator for up to one year.

This 5-gallon bucket is currently soaking about 3 dozen duck eggs.  Note the zip-loc bag filled with water on top of the eggs. 

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