Homemade Salted Duck Eggs 腌咸鸭蛋 ~ 出油起沙的咸蛋 ~ 方法简单，一看就会 如何腌出好吃的咸鸭蛋？水腌较慢，但腌得均匀

Homemade salted duck eggs taste better than commercial shop-bought. They are usually expensive and poor quality. yours salted eggs are oily, creamy and fragrant. It normally boiled and perfect for morning congee or take it out the yolks for steaming and use for others Chinese dishes like a classic combination of minced pork or steamed eggs, a mooncake or sticky rice dumpling fillings. They taste super good, delicious and this savory into a truly show-stopping appetizer.

Ingredients

24 duck eggs

3 cups salt 

5 cups water

3 star anise
brandy or whisky

Method:
1) Add salt, water and star anise in a casserole until it is boiling.
2) Stir until the salt has melted and keep boiling until you see lots of salt crystals start to form in the side of the casserole, turn off the heat and let it cool down to room temperature.
3) Dip a clean cloth or paper towel into the brandy or whisky.
4) Lightly rub off the remaining dirt from the eggs and carefully arrange the eggs in the container.
5) Add enough cooled salt water to cover the eggs, so they are completely submerged.
6) Store in a cool, dry place for 30 to 45 days.
7) You can cook one after 30 days and see if it's done. it helps to label the jar with the date. once all are done, storing your salted eggs in the refrigerator will keep them to be consumed in a month.

Recipe Source: Josephine's Recipes