Homemade Salted Eggs (Chicken Eggs)

I've always been a fan of salted eggs even though they're unhealthy XD 

With my bad experience with salted eggs recently (I had black salted eggs on 2 occasions!), I really wanted to make some. As duck eggs aren't sold in Singapore, I resorted to using chicken eggs. 

Taking reference from Christine's Recipe, I purchased a huge glass jar having spotted it being on sale at Crate and Barrel 2 months back. The jar I had was HUGE. I had about 28 eggs in it! Of course, scale down the recipe to suit you. I reckoned that since I was gonna make some and that they take 30 days or so to be ready, I might as well make a huge batch of it. 

I'd rate it a difficulty level 2 out of 5.

Homemade Salted Egg Recipe

28 chicken eggs 

2 cup sea salt

8 cups water

2 tbsp Shaoxing wine

2 star anise

Method 

To a pan, add salt to water. When it's mostly dissolved and about to boil, add the star anise and shaoxing wine. Bring to a boil and remove from heat. Allow liquid to cool completely to room temperature (Took about 1.5 - 2 hours)

Gently rinse and clean each and every egg. Wipe dry and set into glass jar. 

Pour cooled salt mixture into jar, covering each and every egg in the jar. I had some space in the jar so I used a small glass cup to keep the eggs down. 

Set aside in a cool and dry place for 30 days. I checked my jar on the 28th day (I was too excited!)

The yolk was beautiful! I loved it and decided to try boiling another to see how it tasted. 

The yolks were beautiful! Having tried them, they're good. Though they're not as fragrant as duck salted eggs, they were still good. And it helped to know that they're lovingly homemade! (: 

So with a few simple ingredients, we can make tons of lovely Salted Eggs! I'm gonna make some to make dumplings in June... Enjoy making some too!