One day at my lola’s house, I found a tall brown glass jar under the sink, full of eggs submerged in brine. I was a young line cook then, just learning how to pickle and preserve, and I was thrilled at the thought of making salted eggs—which I’d always bought from Asian markets—at home. Lola told me the recipe on the spot, and it’s pretty much what you’ll read below.
It’s the simplest of equations: egg, salt, and time. Submerge an egg in brine and the salt will slowly work its way t