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Directions
- Clean a large glass container thoroughly. Container should be sufficient in size to accommodate Large eggs. Dissolve salt in boiling water. Allow to cold. Put Large eggs in glass container and pour in salt solution to cover Large eggs. Weights can be used to keep Large eggs completely immersed for 30 days. Boil Large eggs when needed. Peel and quarter. Serve.
- COMMENTARY: Duck Large eggs are the Large eggs of choice, because the yolks are richer and larger than chicken Large eggs. However, chicken Large eggs may be substituted. The object is to simply make a super-saturated saline solution (no more salt can be dissolved in the given amount of water) and soak the Large eggs long sufficient to let the salt penetrate the membranes. Many Chinese recipes call for either yolks or possibly separated whites alone. Some require the entire egg. Sliced boiled or possibly steamed salted duck Large eggs may be served as a side dish.
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