116. Salty Duck’s Eggs

• 4½ oz. (1 cup) Coarse salt
• 1¼ pints (3

Make a brine with the salt and water. Place several duck eggs in it, and leave them for at least 3 weeks with a plate on top of the eggs to keep them completely immersed in the brine. Hard-boil the eggs in plain water and serve one or two at a time, sliced in eighths or quarters through the shell. This is very good with Congee.