Exclusive Salted Eggs

Name: Exclusive Salted Eggs
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 20 Egg; to taste Coarse salt; to taste Sichuan pepper; to taste Baijiu; to taste Pure water

Farm eggs are submerged in a boiling-cooled brine of coarse salt and Sichuan peppercorn, finished with a splash of white liquor and sealed away until yolks turn golden and oily.

0 minNewEasy Pickled & Preserved Pickle Original

Instructions

1
Clean the eggs.
2
Place it on the curtain to control the moisture.
3
Find a larger sealed jar and put the eggs in it.
4
Prepare large-grain salt, purified water, Sichuan pepper, and baijiu. Forgot to take a photo.
5
Add purified water to the pot.
6
Add the coarse salt and Sichuan peppercorns.
7
Boil the water.
8
Cook until the large grains of salt dissolve, then you can turn off the heat. Once cooled, pour it into a bottle, then add an appropriate amount of white liquor, seal it, and let it sit for 25-30 days. You can then cook a few to see how the pickling is going and whether oil has been released.
9
Finished product as shown in the picture.