An item I like in Chinese cooking is crabs or shrimp wok fried and served finished with a light batter that has salted or preserved egg rolks in it. Great flavor, finger licking good. I looked up how to make my own, and found it takes 30-60 days.
Made up a brine for the raw brown chicken eggs(i want to do this with duck eggs in the future): water, kosher salt, 5 spice, green tea, chinese cooking wine.
Brought the water, salt and 5 spice to a boil, then added the tea leaves and took off the heat. let it totally cool before adding wine. Put 6 eggs in quart mason jars and filled with the liquid and hand tightened. Just gonna sit on the counter out of direct sunlight.
Need to check at 30 days to check the salt. level.
These will be hardboiled and the yolks crumbled into the seafood dishes above...my wife will also eat them with white rice and tomato slices.
Made up a brine for the raw brown chicken eggs(i want to do this with duck eggs in the future): water, kosher salt, 5 spice, green tea, chinese cooking wine.
Brought the water, salt and 5 spice to a boil, then added the tea leaves and took off the heat. let it totally cool before adding wine. Put 6 eggs in quart mason jars and filled with the liquid and hand tightened. Just gonna sit on the counter out of direct sunlight.
Need to check at 30 days to check the salt. level.
These will be hardboiled and the yolks crumbled into the seafood dishes above...my wife will also eat them with white rice and tomato slices.
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