Homemade Salted Chicken Egg


  • 4 eggs
  • 1 cup of water to 1/4 cup of salt
  • 1/2 tsp of black peppercorn per 1 cup of water
  • 1 star anise
  • 1 tbsp of Shaoxing wine


  1. Wash eggs
  2. Pour water into glass bottle to measure how much cups.
  3. Then pour into pot to boil with star anise, black peppercorn, and salt.
  4. Once salt completely dissolves, turn off heat and let it cool completely.
  5. Taste if it’s salty or not. If it’s not up to your expectation, just add one to 2 tablespoon and stir in.
  6. After it’s cool, stir in Shaoxing wine.(Shaoxing wine will make yolk orangy red in colour)
  7. Next, pour salted water into your glass bottle. (make sure there ie no crack on ur eggs).
  8. And make sure eggs submerge, if it floats, use a small glass and place on top of ur eggs. (Do not use metal).
  9. Brining takes 30-40 days in room temperature. (I’ll wait till 40 days). Leave a small gap, do not cover all
  10. After 40 days, drain water out and wipe your eggs dry, yOu can store in the fridge up to a month.

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