Salted eggs are made and sold all throughout Asia. often they are dyed red and other places pack them in a thin casing of black mud to prolong their use. They are all good and thoroughly recommended as an alternative to fresh eggs for salads particularly. (These are nothing like the 100 year old Chinese eggs)

  • 10-15 eggs (white shell eggs are preferred)
  • 1kg salt
  • water
  1. Wash chicken eggs while rubbing with coarse sponge on eggshells, using white shelled eggs as their shells are thinner than other regular chicken egg shells, so the salinity of the salt will be quickly absorbed.  Duck eggs can be treated similarly.
  2. After washing with a coarse sponge, daub and dry the egg one at a time and put into an airtight container or net.
  3. Meanwhile, heat the water and add salt until no more salt will dissolve.
  4. Allow the solution to cool.
  5. When salt water is cool, pour into containers that are filled with the scrubbed eggs, add all the eggs to the capacity of the container, submerge the eggs and close the container. You can use something like cheesecloth as a holder to keep the eggs submerged while placing a lid on the eggs
  6. Store for 3 weeks or more. Take one egg and  boil it to see if it is salty enough for your palate. If so the eggs can be removed from the salt solution and quickly rinsed, wiped dry and stored with a date of manufacture.
These are not  a good food for people with salt restricted diets. There really is no way of determining the salt content of the treated egg.