Recipes - Chinese

Salted Duck Eggs
Salted_Duck_Eggs


Salted eggs are often used to add flavour into appetisers and steamed meats. They are also often eaten together with congee. The round orange-red yolks are found in Chinese mooncakes which symbolises the full moon and is also found in glutinous rice dumplings. The egg yolks would turn orange-red beautifully because of the effect of adding shaoxing wine.
Cooking Time: < 15mins
Serves:Crowd
Total time: 15mins - 30mins
Course: Side
Cook Method: Boil
Cuisine: Chinese









Ingredients:

10 duck eggs
1 star anise
1 cup sea salt
4 cups water
1 tsp Sichuan peppercorns
2 tbsp shaoxing wine




Steps:
  1. Wash eggs and drain well. Set aside to dry.
  2. In a pot place salt, water, star anise and sichuan peppercorn. Bring it to a boil until salt dissolves. Let it cool completely and add shaoxing wine.
  3. In a clean and dry glass jar, place all eggs carefully and pour in the cooled brine mixture.
  4. Leave it brining at room temperature for approximately 5 weeks. Make sure the eggs are completely submerged into the brine and the jar is sealed tightly.
  5. T

  6. ake an egg to check for readiness after 5 weeks. If the weather is hot, the eggs will be ready sooner. Salted eggs can be kept for a few weeks in the fridge.

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Salted Duck Eggs

Salted Duck Eggs

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Salted eggs are often used to add flavour into appetisers and steamed meats. They are also often eaten together with congee. The round orange-red yolks are found in Chinese mooncakes which symbolises the full moon and is also found in glutinous rice dumplings. The egg yolks would turn orange-red beautifully because of the effect of adding shaoxing wine.

Cooking Time: < 15mins
Serves: Crowd
Total time: 15mins - 30mins
Course: Side
Cook Method: Boil
Cuisine: Chinese
Ingredients

10 duck eggs
1 star anise
1 cup sea salt
4 cups water
1 tsp Sichuan peppercorns
2 tbsp shaoxing wine

Instructions
  1. Wash eggs and drain well. Set aside to dry.
  2. In a pot place salt, water, star anise and sichuan peppercorn. Bring it to a boil until salt dissolves. Let it cool completely and add shaoxing wine.
  3. In a clean and dry glass jar, place all eggs carefully and pour in the cooled brine mixture.
  4. Leave it brining at room temperature for approximately 5 weeks. Make sure the eggs are completely submerged into the brine and the jar is sealed tightly.
  5. T

  6. ake an egg to check for readiness after 5 weeks. If the weather is hot, the eggs will be ready sooner. Salted eggs can be kept for a few weeks in the fridge.

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