Directions

To Make

1. Rinse the duck eggs and place them in to a resealable jar.
2. Bring a medium sized saucepan of water to a boil before adding the salt and stirring until dissolved.
3. Add the Shaoxing wine in to the mixture before removing the pan from the heat and pouring over the eggs.
4. Ensure that all the eggs are fully submerged before closing the lid and storing in a cool place at room temperature for 21 days. A ziplock bag filled with water should be enough to keep them submerged.
5. After 21 days, place one of the eggs in to a small saucepan of cold water and bring to a boil over medium heat for 10 minutes to check for saltiness. Eggs are ready if they are salty with a yellow-orange yolk.
6. If the eggs aren’t ready then let them marinate for another 7 days before removing them from the brine and transferring them to a fridge.