Salted Egg – Telur Asin

Ingredients:

Duck’s eggs	10
Water	2 liters (8 cups/ 3 1/5  pints)
Coarse salt	450 g (1 lb)
Saltpetre (potassium nitrate)	½  tsp

Method:

1. Put eggs into old-fashioned earthen jar or bean pot
2. Bring water to the boil in a pot. Dissolve salt and saltpeter in boiling water, then remove from heat and leave to cool
3. Pour cooled solution over eggs and store for 3 weeks
4. When required, remove, eggs from earthen jar or bean pot and hard-boil them
5. To serve, slice each egg in half, but retain shell

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

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