1 doz. duck eggs
1/2 lb. rock salt
2 qts. water

Clean a large glass container thoroughly. Container should be sufficient in size to accommodate eggs. Dissolve salt in boiling water. Allow to cool. Put eggs in glass container and pour in salt solution to cover eggs. Weights can be used to keep eggs completely immersed for 30 days. Boil eggs when needed. Peel and quarter. Serve.

COMMENTARY: Duck eggs are the eggs of choice, because the yolks are richer and larger than chicken eggs. However, chicken 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 eggs long enough to let the salt penetrate the membranes. Many Chinese recipes call for either yolks or separated whites alone. Some require the entire egg. Sliced boiled or steamed salted duck eggs may be served as a side dish.