Salted Eggs


5 cups water
1.5 cup coarse salt
1.5 tbsp Shao Ksing cooking wine
24 eggs


1. Eggs, rinse, place in jar.
2. Boil water, dissolve salt, add wine, let cool.
3. Add saltwater to jar.
4. Fill ziplog bag half full, weight down the eggs.
5. Close lid, keep in cool spot, room temperature 3 weeks.
6. Taste test. Pull out eggs or leave in for another weeek.