Salt-Cured Eggs

6 cups water

1½ cups salt

1 dozen eggs

  • 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.

Yields 1 dozen eggs

Salt-cured eggs are delicious as is — just peel and eat. I used them for Easter eggs this year, much to the delight of my husband, who is a real hard-boiled egg fan. They were beautiful and tasted great.

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