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.