Salted Eggs / 腌制咸蛋

Salted Eggs are very popular in China and some other Asian countries. They are mainly boiled or steamed, and served with plain congee, or cooked with other ingredients. You can use both duck and chicken eggs, though the taste can be somewhat different, esp. the yolk....much less rich. The yolk is used as stuffing in Chinese moon-cakes to symbolize the moon.

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

150克 海盐 45毫升 加饭酒 10粒 鸡蛋（用鸭蛋最佳）

1. 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.
   用加饭酒给每个鸡蛋洗洗澡，然后滚上一层海盐。放到密保诺拉链式密实袋封紧。放在阴凉的地方（不要放在冰箱），等上大约3星期。
   
2. Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
   腌制好了后的咸蛋，如果不全部用完，那么将盐滤掉后放到冰箱保存。腌制好的蛋黄应该是完全凝结了且颜色是很亮的桔黄色。蛋白液有点浑浊且呈流动性。