1 1/2 c Rock salt
4 c Fresh water
12 Fresh eggs, preferably duck
-eggs
Bring water and rock salt to a boil; cool. Place eggs in a crock or
glass jar. Pour salt-water mixture over eggs to cover. Cover crock
and let stand in a cool place (not refrigerator) for three weeks.
Remove eggs from salt bath and store them in the refrigerator if not
ready to use immediately. Yolks should be a bright yellow-orange
color and quite firm. The white should be slightly cloudy and still
runny. Eggs without a firm yolk should be discarded. To hard cook,
cover with fresh cold water and simmer for 20 minutes. Shell an
quarter. Serve with hot rice or congee.
NOTE: Salted duck eggs may be purchased in mud-pack form or in brine
in Oriental markets. If in mud pack, scrape off mud, wash well and
proceed with recipe.
From "The Regional Cooking of China" by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.
