Making salted eggs is a traditional method of preserving eggs by soaking them in a brine solution. The process involves patience and care, as it takes a few weeks for the eggs to become properly salted. Here's a basic recipe for making salted eggs: Ingredients: - Fresh chicken or duck eggs - Coarse sea salt - Water Equipment: Clean glass or plastic container with a lid (large enough to hold all the eggs) Plastic wrap Sponge and a clean cloth Prepare the brine: Dissolve coarse sea salt in boiling water to create a saturated salt solution. The ideal salt-to-water ratio is approximately 1:4 (one part salt to four parts water). Allow the solution to cool. Wait and check: Allow the eggs to undergo the fermentation process in the brine for a duration of approximately 3-4 weeks. During this time, check the eggs periodically to make sure they are not spoiled or cracked. If you notice any off odors or mold, discard the eggs. Test the eggs: Following the fermentation period, delicately extract a single egg and proceed to boil it. Upon cooking, sample the egg to assess its saltiness. If the salt level aligns with your preference, you may proceed. However, if it falls short, grant the remaining eggs a few more days of fermentation before retesting. Enjoy the rewarding journey of crafting your own salted eggs!