Homemade Salted Eggs

When eggs are on sale, i will stock up several packs of 18's. It is the s.o.s., i would like to bake something. But......., time is not on my side. I find that it flies and nothing(cooking or baking) is done and i am left with all the eggs and we are leaving for Malaysia for a 3 week stay. Have to clean up the fridge. What do you do with so many eggs? As you know, i have made Kuih Lapis Batavia and then decided to make salted eggs. I have never had any luck of good salted store bought. They are usually all over salted and not good eats anymore. For good salted eggs, you would have to make them. I would like to weigh down the eggs in the saline solution but have not been very successful doing it. Any suggestions are welcome.



Ingredients:

18 large eggs
1 bowl of table salt
4 bowls of water
1 tbsp of sichuan pepper corn
1 tbsp brandy or whiskey

Method:

Cook salt and water until salt dissolves. Let saline solution cool.

Add in the sichuan pepper corn and brandy or whiskey.

Put eggs in a large bottle and pour in the cool, strained saline. Cover tight and leave in the pantry for 3 weeks. Test one by cooking to see if it is ready. If not, continue to steep a few days longer. As soon as one is ready, remove the rest and leave in the fridge but not for long though. I will cook them and then store in the fridge for future consumption.

Tips from my dear friend, tt, who taught me how to check if my saline solution is salty enough - drop some cooked rice onto solution and if rice float, then it is good and salty.

Tips from neighbor - keep stirring the solution and the salt will not dissolve if the solution is salty enough.









Serves