Prepare the brine: In a medium saucepan, bring the water to a boil and gradually add the salt, stirring until it no longer dissolves. Let the brine cool completely.
Prepare the eggs: Wash the eggs thoroughly to remove dirt and pat them dry with paper towels. Make sure there are no cracks.
Curing: Place eggs in a clean jar or food-safe container. Pour the cooled brine over the eggs, making sure they are completely submerged. If necessary, use a sealed plastic bag filled with water to weigh down the eggs. Cover the jar with a lid or a dark cloth to minimize exposure to light.
Storage: Store the jar at room temperature in a dark place for 21 to 25 days. After 21 days, test an egg by boiling it for 15 to 20 minutes and seasoning it with salt. Leave the remaining eggs in the brine for a few more days if necessary.
Final preparation: When the eggs are ready, boil them for 20 minutes. Let them cool before storing them in the fridge for up to a month.
Inference
House-made salted eggs are a fantastic addition to any Filipino meal, offering a unique combination of flavor and texture. The process is simple, but requires patience as curing takes time. Whether used as a side dish, snack, or garnish, these eggs are worth the wait.