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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.


Posted By: Deirdre K Todd
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Prep Time: 5-10 minutes | Cook Time: 10 minutes | Ready In: 30-45 days
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US Metric

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

 

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Cooking Process:

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.

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