Ingredients:
10 fresh duck or chicken eggs
4 cups water
1 cup salt
Optional: 1 star anise, 1 tsp Sichuan peppercorns, or 1 bay leaf for aroma
Instructions:
- Prepare the brine:
In a pot, bring the water to a boil. Add the salt and stir until fully dissolved. Add optional spices for flavor if desired. Let the brine cool completely. - Soak the eggs:
Carefully place the raw eggs in a clean glass jar or container. Pour the cooled brine over the eggs until fully submerged. If they float, place a small, clean weight (like a ziplock bag filled with brine) on top. - Seal and store:
Cover the jar tightly and store it in a cool, dark place for about 3–4 weeks. - Check readiness:
After 3 weeks, remove one egg, boil it, and check the yolk. If it’s firm, bright orange, and slightly oily, it’s ready. If not, let the rest soak another week. - Boil before serving:
When done, boil the eggs for 10–12 minutes, cool, peel, and serve as a side dish with rice or congee.
Tip:
Refrigerate the brined eggs if your environment is warm to prevent spoilage.