Salted eggs are very easy to make, but you need to be patient for the best result, keeping the eggs longer in a brine solution gives that perfect texture and taste of the salted eggs. I used chicken eggs for this because there is no available duck eggs in my place, still the duck eggs are the best for this.
6 chicken eggs
3 cups water
1 cup salt
1. Put the salt and water in a pot then bring to a boil, let boil until the salt is fully dissolved, turn off the heat and allow the brine to cool.
2. When the brine is already cool, transfer it in a container where you are going to keep the eggs for the process. Make sure the eggs will not float by putting a heavy object on top of it then cover.
3. Keep it in a dark place for 30 days. After 30 days remove from the brine then cook it until it is hard boiled ( around 10 minutes). Refrigerate and use it anytime you want it.
Note: You can add food color if you want to make some for sale.