I know it is six weeks before making joong for Dragon Boat festival.
But with the ban on salted duck eggs from China we need to make our own prior to May festival.
I got a great recipe of a good friend which is simple
The mixture is one cup of Kosher salt to four cups of water. Place in pot and heat until the salt is dissolved completely. Set aside to cool.
I use a glass jar one gallon would be great. Wash the jar with boiling water two time and then set aside.
Wash the eggs with cool water then I wipe each egg with a wet paper towel which was dipped in some cheap booze (at least 80 proof). This kill anything on the surface of the eggs.
Then stack the eggs in the jar first then fill with the cooled salted water. Seal and place in a cool place. Six weeks later you have salted eggs. Just in time. If you are lucky you will find duck eggs.