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