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1
In a small saucepan, combine the salt and water and bring to a boil.
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2
Remove from the heat and let cool completely.
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3
Carefully place the eggs into a large earthenware crock, glass jar, or plastic container.
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4
Pour the cooled brine over the top.
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5
To keep the eggs submerged, place a quart-sized zip-top plastic bag half filled with water or a small dish on top.
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6
Set the eggs in a cool, dark place for 3 to 4 weeks.
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7
The curing time depends on how salty you like the eggs.
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8
During the last week of curing, test the readiness of the eggs by taking one from the brine, rinsing it, and then placing it in a saucepan with water to cover by 1 inch.
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9
Bring to a boil over medium heat, lower to a gentle simmer, and cook for 8 to 10 minutes.
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10
Remove from the heat, flush with cold water, and remove the egg.
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11
When it is cool enough to handle, peel it and taste.
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12
If it is salty enough, remove the remaining eggs from the brine.
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13
Otherwise, leave the eggs in the brine for a few more days.
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14
Store the salted eggs in the refrigerator for up to 1 month.
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15
The eggs continue to get saltier the longer they sit.
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16
If the whites become too salty, you can still enjoy the yolks.
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17
Alternatively, before refrigerating the eggs, boil them to stop the curing process and then refrigerate them, and they are ready to eat at any time.
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18
Boiled salted eggs also keep for 1 month.
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19
To serve the boiled eggs, cut them lengthwise into quarters.
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20
If they dont peel cleanly, cut them with their shells on.
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21
(Tap with a knife blade to crack the shell and make cutting easier, then use a spoon to scoop out the egg.)
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22
Arrange on a plate and serve.
