Pickled eggs

Washing the eggs: The eggs must be thoroughly cleaned and completely dried, not leaving a single drop of water (I left them overnight, and before pickling, I also wiped each egg with a paper towel).

Broth for pickling eggs: I use a rice cooker (a clay pot will also work), fill it more than halfway with water and bring it to a boil, add Sichuan peppercorns, star anise, and fennel seeds, and simmer for about 20 minutes; add coarse salt, preferably until the broth is saturated (that is, when adding more salt dissolves very slowly); continue to simmer for a few more minutes; after simmering, leave it overnight to let it cool completely.

Pickled Eggs: Pour the cooled broth into a jar purchased in advance; then put the dried eggs into the jar one by one; after pickling for about 20 days, you can achieve the effect shown in the picture where yellow oil flows out; if there is no oil, it means you still added too little salt!