First, select fresh chicken or duck eggs and place them in a pot. Add enough water to cover the eggs and bring it to a boil. Once the water is boiling, let the eggs cook for 3 to 4 minutes (duck eggs may need 4 to 5 minutes). Then remove the eggs and immediately transfer them to a bowl of cold water to stop the cooking process. This step is crucial because overcooking will make the yolk too firm, while undercooking will leave the yolk too runny. The ideal result is a soft yet set yolk with a creamy center, resembling a porridge-like texture.
Next, prepare the brine by pouring boiling water into a container, ensuring the water level doesn’t exceed the eggs. Add salt to taste—usually around 1 tablespoon per liter of water—and stir until fully dissolved. For extra flavor, add a few peppercorns. Once the brine has cooled to room temperature, pour in some Daqu liquor (or any strong rice wine) to give the mixture a rich, aromatic base.
Finally, gently crack the eggshells (without peeling them off) and place the eggs into the brine. Seal the container tightly and let it sit for 5 to 6 days at room temperature. The longer the eggs soak, the more flavorful they become. When ready to eat, simply remove the eggs, peel them, and enjoy their unique combination of savory, salty, and slightly alcoholic taste. This method not only enhances the flavor but also gives the eggs a delicate, tender texture that’s perfect for snacking or as an appetizer.
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