Answer:
INSTRUCTIONS
First Rinse eggs and place in a jar. Set aside.
Bring water in a medium sized saucepan to a boil. Stir in salt until dissolved. Remove and allow to cool completely. Add Shao Hsing cooking wine.
Pour salt solution into jar containing rinsed eggs. Filled a small Ziplog sandwich bag half full with water. Squeeze as much of the air out as possible. Gently stuff it into jar to weigh eggs down. Eggs should be totally submerged.
Salted Eggs-9
Put the lid on and place jar in a cool spot at room temperature for 21 days.
Salted Eggs-10
After 21 days, do a taste test. Remove an egg from the brine and place it in a small saucepan covered with cold water. Boil over medium heat for 15 minutes. Egg is ready if it is salty and the yolk is a bright yellow-orange color.
Alternatively, crack an egg into a bowl and check its yolk. Yolk should be a bright yellow-orange color and quite firm. The white should be a little cloudy but still runny.
If eggs are not ready, leave them in the brine for another week. Finally, remove all eggs from brine and store in the refrigerator.
