I mentioned a salted egg and prawn dish I made with my Aunt a couple of weeks ago. Which aptly coincided rather neatly to my mother preserving her own eggs over Christmas.
W.I eat your heart out.
As I’ve never salted them before and my mum swears it tastes a million times better, I thought I’d get some duck eggs and give it a shot.
6 duck eggs
3/4 cup of salt
1/2 tbsp Sichuan peppercorns
3 tbsp rice wine
3 cups boiling water
Wash your duck eggs. In a clean jar put the salt and boiled water together, stir until all the salt has dissolved. Add the rice wine and peppercorns. Wait until the liquid is room temp before you add your duck eggs. Leave for at least 1 month.
So I’ll post some recipes involving these bad boys in at least a months time. Laters.