Salted Duck Eggs - cooking recipe

Ingredients

12 duck eggs (or chicken eggs)
1 cup rock salt
4 cups water
1 tablespoon shaoxing wine
1 star anise
2 teaspoons szechuan peppercorns

Preparation

Sanitize your glass container. Boil enough water to fully fill your jar. Allow water to cool just enough so as to not damage your jar when you pour it inches Wait a minute or two, pour the water out and allow your jar to air dry.
Inspect your eggs for cracks and breaks. Damaged eggs should be exchanged out. Rinse, drain, and set aside.
In a good sized saucepan being the water, salt, star anise, and peppercorns to a gentle boil. When the salt has completely dissolved turn off the heat and let cool completely. When the brine is cold add the Shaoxing wine. Stir to mix well.
You will want to make sure your eggs are completely un-damaged one more time. Stack the eggs carefully in the jar.
Pour the brine over the eggs. If they float above the brine place a weight (i.e. a small sauce plate) on top of the eggs.
If your jar has a tight fitting lid then cover and label with the date made and the date 40 days ( max ) forward. At 30 days open the jar, remove and boil an egg and taste for saltiness. If the taste is satisfactory then you can remove eggs from jar and place then in a container and refrigerate.
They will keep in the fridge for 2-3 weeks.
If your jar lid feels a bit loose take a piece of waxpaper to place over the opening then put the lid on . Label and test as above.
The dark orange-red yolk is a normal and highly desired effect. It is due to the use of the Shaoxing wine.