MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Salted Eggs
  Categories: Chinese, Appetizers, Ceideburg 2
       Yield: 12 eggs
   1 1/2 c  Rock salt
       4 c  Fresh water
      12    Fresh eggs, preferably duck
   Bring water and rock salt to a boil; cool.  Place eggs in a crock or
   glass jar.  Pour salt-water mixture over eggs to cover.  Cover crock
   and let stand in a cool place (not refrigerator) for three weeks.
   Remove eggs from salt bath and store them in the refrigerator if not
   ready to use immediately.  Yolks should be a bright yellow-orange
   color and quite firm. The white should be slightly cloudy and still
   runny.  Eggs without a firm yolk should be discarded.  To hard cook,
   cover with fresh cold water and simmer for 20 minutes.  Shell an
   quarter.  Serve with hot rice or congee.
   NOTE:  Salted duck eggs may be purchased in mud-pack form or in brine
   in Oriental markets.  If in mud pack, scrape off mud, wash well and
   proceed with recipe.
   From “The Regional Cooking of China” by Margret Gin and Alfred E.
   Castle, 101 Productions, San Francisco, 1975.
   Posted by Stephen Ceideburg September 7 1990.