Salted Eggs 咸鸭蛋

150 g Sea salt
45 ml Jiafan rice wine
10 pcs Fresh eggs, preferably duck eggs

Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.

Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.