Chinese-Style Salted Eggs
I only prepare this when I am in the mood for Harm Joong or Congee. The reason being, that you have to allow the eggs to sit in the brine for anywhere from 30-45 days.I have done it in as little as 28 days, but wished I had waited. There is no substituting or comparing these with anything else in recipes.
12 chicken eggs or 6 duck eggs, wiped clean
4 c. warm water
1 c. Hawaiian salt
1 TB Shaoxing wine
1 piece star anise
2 tsp Sichuan peppercorns
1 tea bag Chinese black tea, loose
In a saucepan over medium heat; combine water and salt. Bring to a boil; stirring until salt dissolves. Remove from heat; cool completely. Add wine, star anise, peppercorns and loose tea leaves. Carefully place eggs in a jar or container (eggs should be completely covered with liquid. Pour cooled salt water over eggs; be sure that eggs are completely submerged. Cover jar. Allow to sit in cool area 30-45 days. Good idea to date label the jar. Use as desired in jook, congee and harm joong.