While cleaning the eggs, inspect the shells for cracks. Discard any cracked eggs and keep the whole eggs. Duck eggs are preferred over chicken eggs for this recipe, but either will work. Duck eggs have tougher shells, and the yolks are both larger and oilier than those of chicken eggs. All of these traits can improve the taste and texture of the salted eggs. [1] X Research source
Glass or ceramic containers work best, and the container should also have a lid. You can also use multiple containers; for instance, you could use two or three 1-pint (500-ml) glass canning jars. If the container will crack under intense heat, do not sterilize it with boiling water. Clean it with warm water and soap instead, rinsing well to remove any residue.
Try to leave at least 1 inch (2. 5 cm) of empty head space in between the eggs and the top of the jar. You can have more empty space than that, but if there’s less empty space, the brine may not cover the eggs adequately well once you add it.
The goal is to fully saturate the water with salt. In other words, the water should become so salty that additional salt will no longer dissolve. If you are unable to dissolve some of the salt after adding it, do not add any more, even if you haven’t used the full amount yet.
Adding spices to the brine can give the salted eggs a richer taste. You could add other spices alongside the star anise and peppercorns, too. Red chili peppers, garlic, ginger, cinnamon sticks, and whole black cardamoms are among some of the most popular choices. If you don’t have any of these spices, you could also use 1 to 2 Tbsp (15 to 30 ml) of your favorite tea leaves. The egg shells will deepen in color if you take this option.
Do not pour hot brine over the raw eggs. Doing so could cause the egg shells to crack.
Adding the wine to the brine will enhance the taste while changing the yolk to an orange-red color. It should also mask the odor of the eggs while restricting the growth of bacteria. This step isn’t strictly necessary, though.
If the brine does not cover the eggs, top off the containers with additional room temperature water. Leave at least 1/4 to 1/2 inch (0. 6 to 1. 25 cm) of empty head space in between the surface of the brine and the top edge of the jar.
Some people prefer to use a small plate to weigh down the eggs, which may also work well. If you choose that option, pick a relatively light plate to avoid crushing the eggs on accident. If the lid of the container sits relatively deep, it alone might be enough to keep the eggs submerged, especially if the eggs and brine nearly fill the container to the top.
During this time, the brine should begin permeating the shells of the eggs. It will be easier for this process to start while the eggs are still at room temperature.
A refrigerator, cellar, or cool garage would work well. Some recipes recommend cool storage, but others recommend room temperature storage. Cool storage can help preserve the eggs for a longer period, but either method could work.
If you use chicken eggs instead of duck eggs, you may need to test an egg after the first three weeks instead of waiting until after the fourth. To test the egg raw, crack it open and examine the yolk. It should be firm and darker in color than a standard raw yolk would be. If the yolk runs, the remaining eggs will need additional brining time. To test the egg cooked, hard boil the egg before breaking it open. The yolk should be deep in color, very oily, and very salty. If you’d prefer saltier eggs, give the remaining eggs additional brining time.
You can brine the eggs up to 50 days, but you shouldn’t let them sit out beyond that period of time. Longer brining times will result in saltier egg whites and oilier egg yolks.
Dry the eggs with clean paper towels and transfer them to a clean egg carton. Discard the leftover brine.
To boil the eggs: Place the eggs into a large saucepan and cover them with cool water. Place the pan on the stove over medium heat. Bring the water to a boil. After 1 minute, turn off the heat and cover the saucepan. Allow the eggs to continue cooking for a total of 20 minutes, or until they reach your desired level of doneness. Cool the boiled eggs under cold water.
Consider using the salted eggs when making moon cakes or rice dumplings. You can also cook the salted eggs by mixing them into stir-fries, congee, or soup.
