Salted Eggs

     3/4 c rock salt

     1 qt boiled water

     eggs, duck or chicken (large)

Dissolve salt in water.  Pour mixture into a glass jar with a tight lid.  Add eggs, making certain that all eggs are submerged in mixture.  Leave eggs in a dark, cool place at room temperature, 24 days for duck eggs or 33 days for store-bought large chicken eggs.  Remove from brine.  Store eggs in refrigerator and use as needed within a month.