Have you ever made your own salted egg? They can pretty much put in everything. In steamed minced pork, serve with barbecued pork rice, or simply just a bowl of steamed rice.
The eggs are to marinade in brine for at least a month.
As an adaptation, I only added a few spices which are available at home. The cinnamon stick and star anise do make a big difference in the flavor. Trust me and try it now!
5 duck eggs
20ml rice wine
60g coarse salt
1 star anise
1 cinnamon sticks
1 tsp Sichuan peppercorn
How to marinate Chinese salted egg:
- Rinse eggs under water. Check for any crackling and discard the eggs. Wipe to dry.
- In a small bowl, add rice wine. Place egg in the wine to coat, one at a time.
- Carefully transfer the egg to a wide mouth mason jar, or any other glass container, and make sure not to crack the eggs.
- In a saucepan, add water, salt, star anise, cinnamon sticks and Sichuan peppercorn. Boil until the salt is melted. Let cool completely.
- Pour the salted water over the egg. Place a piece of kitchen paper over them to ensure all eggs are submerged in the salted water.
- Marinate at room temperature for 30-40 days.
- At 30th day, cook one in rice cooker to check for level of saltiness. If desirable, remove the eggs and store them in the fridge for up to 1 month.
With all my love <3