I made salted hen and duck eggs from the following recipe: dissolve 1/2c. salt in 2 c. water boiling water. Remove from heat, add 1T xiaoxing rice wine (unsalted, not rice wine vinegar), 1t. sichuan peppercorns and 1 star anise. Cool. Place clean raw eggs in glass jar, cover completely with brine. Make sure eggs stay submerged. Keep in a dim, cool room temperature- not in the refrigerator- spot for 3 weeks. Crack open a 'test' egg and cook as you like. If the flavor and saltiness are right, remove the rest of the eggs from the brine and refrigerate. If it was not salty enough, give it another week and try again. Larger eggs (duck) may take longer than smaller ones (chicken).
- Poached, over steamed rice
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- At 3 weeks, solid, bright orange yolk
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