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Salted Eggs

yield: 24 – 30 eggs

This is a recipe that’s been passed down to Lynn by her mother.  Her mother and grandmother traditionally used duck eggs.

Ingredients:

½ gallon water (2 litres)

1 cup salt

24-30 chicken eggs



Directions:

Combine water and salt in a large pot.  Bring to a boil and dissolve the salt.  Cool to room temperature.


Pour cooled salted water (brine) into a gallon-sized glass jar (like the kind that is used to hold pickles.)  Put 24 to 30 eggs into the jar; the brine should cover the eggs.


Store in a cool place for 40 days minimum. Pickled Eggs | Historic Union County


Take eggs out of brine, and store in refrigerator.


Enjoy!









Village simplicity:

This is often made in the cooler months and the jar is stored outdoors, sometimes outside of our back door.


Our family often cooked these salted eggs with our steamed rice when there was little time to cook other foods, or when we craved something salty with our meal.  Simply place raw eggs in the shell into the pot with washed rice and the regular amount of water necessary for cooking rice.  Cook rice as usual.  It doesn’t take any extra time or energy to cook the rice when eggs are in the pot.  


To serve, cut eggs in half when rice is done and serve in the shell on top of a bowl of white rice; everyone usually gets around ½ an egg.
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