Salted Eggs

I always love these Salted Eggs, can be Duck Eggs or Chicken, it is up to you. But from my past experiences, from the appearance of Yolk, it seems like eggs from the Chicken looks better but in terms of taste, Duck Eggs seem to taste better.
Normally, I do not add in anything except salt and water but this time around, I added some StarAnise and a Pandan leaf.

Eggs-between the range of 14-18, I used both Chicken and Duck's eggs
Salt-8cups
Water-8 cups
Pandan Leaf-1piece
StarAnise-a small scoop

Method:
1) Boil water, add in Salt, stir, and then add in Staranise and Pandan leaf. Let it boil for a 2mins.
2) Let the brine cool down and pour into a glass container/jar.
3) Make sure the eggs are well cleaned in advance and dried properly.
4) Then add all the eggs, once at a time, into the salt water (brine).
5) Since fresh eggs usually float on the surface due to presence of air. Hence we should fill in  a small Ziplog sandwich bag (or any plastic bag) half full with water. Squeeze as much of the air out as possible. Gently stuff bag with water into the glass container/jar to weigh down the eggs so that they are totally submerged. This is an important step.
6) Cover jar with lid and place jar in a cool spot at room temperature for 4 to 5 weeks.
7) Chicken eggs will take 4 weeks while duck eggs should be left in the brine for may be 5 weeks.
8)After 4 to 5 weeks, do a test to see if eggs are ready (you may take one of the eggs and boil it, taste if it is salty enough and the color of the yolk should be dark or golden orange.
9) If eggs are not ready, leave them in the brine for another week. 
Finally, remove all eggs from brine and store in a container in the refrigerator.

Happy trying.


Choong
25th April 2019

Consume salted eggs within a month.