Salted Eggs

Salted eggs, which are eggs immersed in salt for 30 days, are the dish served in Southeast Asia for its distinctive flavor. The yolks become hard, and Chinese bakers use these yolks for making the autumn cake for the festival called Banh Trung Thu. In Vietnam, these eggs are served with congee for breakfast, or the yolks be can added when making fried-rice. My recipe for salted eggs is quite easy, and it is not so salty.

Ingredients:
5 large eggs at room temperature
1 cup sake (Japanese sweet rice wine)
1/2 cup salt
1 glass jar with lid

Directions:
In a medium bowl, add sake and submerse the eggs in sake for 15 to 30 minutes.
Sprinkle 2 tbs of salt onto the inside bottom of the jar. Roll each egg into the salt and let salt cover entire egg. Carefully place each egg into the jar and cover with lid. Date top of the lid as a reminder of the 30-day maturity date.