Salt-Cured Eggs
- 6 cups water
- 1½ cups salt
- 1 dozen eggs
Instructions:
Salt-cured eggs are delicious as is — just peel and eat.
- Combine the water and the salt in a large saucepan and bring to a boil over high heat. Remove from heat and let cool to room temperature.
- Carefully place the eggs in a container. Pour the salt water over the eggs and seal the container tightly. Place the container in the refrigerator and let the eggs cure for at least 1 month.
- To serve, hard-boil the eggs, let cool to room temperature, then peel, slice, and enjoy.