Salted Eggs

Preparation info

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Appears in

One Good Dish

By David Tanis

Published 2013

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Dissolve 2 cups kosher salt in 8 cups cold water, whisk well, and pour into a large jar or other nonreactive container. Carefully submerge a dozen eggs in the brine. The salted eggs can be stored, refrigerated, for up to 3 months, but are ready to use after 2 weeks. Cook for 10 to 15 minutes and use to garnish the rice porridge.