Salted Duck Eggs / Telur Asin

I was always tempted to purchase when I saw duck eggs. The unique shape and color or the shells attracted me. Some are greenish, while others have pure snow white color. The greenish was laid by those ducks with black feathers. And to my surprise, the greenish one is more expensive than the white one. When both of them have the same nutrition, why would people have to pay more for the shells they don’t eat? Some people here believe the greenish egg has healing power. That is it!
When I had duck eggs in hand, the only idea I have in mind was salted duck eggs.

Ingredients:
10 good quality fresh uncooked duck egg, wash off duck shit and let them air dry
Enough cooking salt
Transparent plastic bag
Rubber bands

Method:
Put the cleaned duck eggs into refrigerator to let them chilled for a while.
Take them out and let them sweat at room temperature.
Put 2 tbsp salt in a small bowl and roll the wet eggs in the salt to catch as much salt as possible. Do it 1 by 1 and arrange them in the plastic bag, preferably in 1 layer.
Tie up the plastic bag with a rubber band.
Put them in a place with enough light (avoid direct sunshine) at room temperature.
The salted duck eggs will be ready in 14 to 20 days when you are in tropic, and will take longer time the cooler the weather ( up to 30 days ).
Don’t forget to turn the plastic bag over everyday to make sure the brine gets around all of the eggs inside the bag.
How do you know when the salted duck eggs are ready :
Take 1 and shake it hardly several times. If you can hear ‘the solid egg yolk hits the shell‘ sound, then it is ready.
Or just simply hard boiled it!
When the salted duck eggs are ready, wash off the salt, let them dry, put them in an air tight container and keep them in refrigerator.
You can hard boiled them anytime and enjoy!