Salted Duck Eggs

I found these at Sunset Valley Farmer's Market on Saturday morning from Telecote Farm and I immediately thought of making salted duck eggs. Duck eggs don't come around very often. In Thailand, we can buy duck eggs at the market everyday. Duck eggs are known for the big and bright yellow yolks. They are great for making desserts like Tong Yip or Foy Tong. They also make delicious Thai omelet. Salted duck eggs are used in various dishes. The yolk will be firm and a little salty and the egg white will be saltier. The egg white is not that yummy but I would eat it so that I can eat the yolk too. I used to cut it open in half and then eat it with plain rice soup and nothing else. The most common way to use it is to toss quartered pieces in spicy dressing. You can also use the yolk to make relish or stir fry the yolk with Chinese celery, the possibilities are endless. The recipes for those will follow once my eggs are done.

making salted duck eggs

Duck eggs, as many as you want.
A jar or two, big enough to hold your eggs or you can split them up
1 part salt
4 parts water

Bring water and salt to a boil, let it cool off completely. Put duck eggs in the jar and pour salt water on top to the top of the jar. You have to pour it to the top because after a while in salt water, the eggs will start to float up top and you don't want some part of the eggs not submerged in salt water. My dad says he put a bamboo skewer across the jar to prevent the eggs from floating.Close the lid, label, I usually like to label when it is done so I don't have to count every time I look at it, and let sit for 21 days......

Counting