Today , I read the sunday times . Apparently, I saw the receipe of salted eggs being published. I think this receipe is good for those who are overseas studying and miss eating the salted eggs.
Ingredients
300g of sea salt
1.2 litres of water
1 tablespoon of sichuan peppercorns
2-3 star anise
12 extra large eggs
2 tablespoon of shaoxing wine
Method
1. Bring sea salt and water to a boil in a saucepan over medium high heat. Add the sichuan peppercorns and star anise.Turn the heat off and let the brine mixture cool completely.
2. Meantime, wash teh eggs under running water, making sure to gently rub off feathers that might be clinging to it.
3. Let the eggs drip dry in colander while the brining mixture cools.
4. when the mixture has cooled, pour in the shaoxing wine and stir to mix.
5. Wipe off any moisture on the eggs with a paper towel. Check that there are no cracks on the eggs . Use the cracked eggs quickly for other dishes. Place the eggs in a clean glass or plastic container with a lid.
6. Pour the brine into the container. Be sure to scrape the peppercorns into the container too.
7. Fill a resealable plastic bag about a third of the way with water, seal it and place gently over the eggs to make sure they stay in the brine. Cover the container and place in a cool, dark place for 30 to 40 days. Best bet is to keep it ard 32-25 days.
8. After 30 days, cook 1 egg to see if it is salty enough.
9.Remove eggs from the brine, rinse under running water, wipe dry with paper towels and store int eh fridge where they will remain good for about a month
Ingredients
300g of sea salt
1.2 litres of water
1 tablespoon of sichuan peppercorns
2-3 star anise
12 extra large eggs
2 tablespoon of shaoxing wine
Method
1. Bring sea salt and water to a boil in a saucepan over medium high heat. Add the sichuan peppercorns and star anise.Turn the heat off and let the brine mixture cool completely.
2. Meantime, wash teh eggs under running water, making sure to gently rub off feathers that might be clinging to it.
3. Let the eggs drip dry in colander while the brining mixture cools.
4. when the mixture has cooled, pour in the shaoxing wine and stir to mix.
5. Wipe off any moisture on the eggs with a paper towel. Check that there are no cracks on the eggs . Use the cracked eggs quickly for other dishes. Place the eggs in a clean glass or plastic container with a lid.
6. Pour the brine into the container. Be sure to scrape the peppercorns into the container too.
7. Fill a resealable plastic bag about a third of the way with water, seal it and place gently over the eggs to make sure they stay in the brine. Cover the container and place in a cool, dark place for 30 to 40 days. Best bet is to keep it ard 32-25 days.
8. After 30 days, cook 1 egg to see if it is salty enough.
9.Remove eggs from the brine, rinse under running water, wipe dry with paper towels and store int eh fridge where they will remain good for about a month
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