|Chicken eggs/Duck eggs||12|
|Coarse salt||1 Cup (16 tbs)|
|Water||8 Cup (128 tbs)|
Boil the water with the salt and let it cool.
Place the eggs in a wide necked jar and cover with the salted water.
Let stand at warm room temperature for about 4 weeks.
To serve the eggs, boil for about 20 minutes or until they are hard boiled.
Shell them and cut into quarters lengthwise.
The yolks will be very red and the whites quite salty.
Serve with congee.