In the old days, many families actually “made” their own salted eggs (almost always ducks’ eggs) at home. Each family had its own “grandma’s recipe” for the brine solution in which the eggs would be submerged for up to a month. Besides plenty of salt, some kinds of other ingredients were added in small quantities. To this day, I do not know what those ingredients were.
Anyone here has any recollections ?
What fascinated me was the transformation of the yolks – from thick gooey paste-like state into a relatively hard ball with a reddish-golden glow. I asked my grandma, “How come?” She just said, “Whatever will be will be”.