Homemade Salted Eggs

I started to make my own salted eggs since a few months back, after I found out how easy the preservation process is from a friend. I've made two batches so far. First batch was preserved with tea leaves and the second batch with Chinese spices. Comparing the taste of the two batches, the aroma of tea leaves is not really noticeable but I can definitely taste the spices in the second batch. I've already thought of the ingredients to use for my third batch of salted eggs - rosemary or thyme, and perhaps with some black peppercorns too. I can't wait to see how the eggs turn out!

I enjoy having salted egg with white porridge.

And I also used the eggs to make other dishes, such as, stir-frying the salted eggs with assorted mushrooms and black fungus.

Salted Eggs Recipe
Recipe adapted from here

Ingredients:

10 duck eggs
800ml water
200g coarse salt
1 tablespoon Sichuan peppercorns
3 star anise
2 slices liquorice root (甘草)
1 inch cinnamon stick
2 slices dang gui (當歸)
2 tablespoons Shaoxing wine

Method:

1) Rinse the eggs and make sure that the surface is clean. Wipe dry with paper towel.
2) Put the rest of the ingredients except shaoxing wine in a pot. Cook until the salt dissolves. Remove from heat and set aside to cool.
3) In the mean time, check and make sure that none of the eggs have cracks on the shells. Place the eggs in a clean glass container.
4) When the brine is completely cooled, add shaoxing wine and then pour into the glass container slowly. To ensure that the eggs are submerged into the brine, place a small saucer on top of the eggs, or, prepare a pair of disposable chopsticks by chopping them into desirable length, place one stick vertically and lay the other over it horizontally to form a cross. Tightly cover the container.
5) Put a label stating the date of preservation on the container. Store the container in a cool and dry place.
6) Preserve the eggs for 30 to 50 days. You can check if the eggs are ready by taking an egg out by Day 30, cook the egg and test if it is salty enough. If not, continue to preserve the eggs in brine for a few more days.
7) When the eggs have reach the level of saltiness that you desire, remove them from the container and wipe dry. Keep in fridge for 2 or 3 weeks.