Salted Eggs

Preparation info

  • Makes

    12

    eggs
    • Difficulty

      Easy

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Method

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.