Salt-Cured Eggs, Mr. Yuck Approved

This is more of a suggestion and less of a recipe as well. It comes from my Everything Thai Cookbook and requires a month of preparation. Thankfully I was getting excited about my future recipes and noticed this, so a month ago I went ahead and salted my eggs. The process is easy, but I think it’s a little unnecessary and strange.

What you do is pour one in a half cups of salt into a pan filled with 6 cups worth of water. Then you boil the water. You let the water cool and then pour it into a container with your eggs. Seal that up nicely and then wait a month. Once the month is up you just boil your eggs like normal.

I tried two eggs this morning and they were soooooooooo salty! I was not a fan. I’m going to give it another shot tomorrow, but as of now I feel a great wave of depression and disappointment that is akin to how I feel about all of my romantic endeavors.


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