Salt-Preserved Eggs with Star Anise
2 min readThese eggs are in salt water for several weeks, making them an infusion and not a fermented pickle, though they are preserved without refrigeration. They serve a pickle-like purpose though, adding their magnificent über-eggy flavor to various dishes. The porous shells of the eggs take in the nice bite of salt from the water and the warmth of the star anise; the texture of the yolks will toughen up a bit and their color will intensify. Soft-boiled after infusing, these eggs are excellent mixed into congee, floated in a noodle soup, or sliced in half and served with fried rice.
Makes 6 eggs TIME: 5 WEEKS
4 star anise 6 eggs
¾ cup kosher salt
3 cups cool tap water
Choose a 3-quart or larger clear glass or plastic container with a lid. Place it on a stable surface in a cool, dark place. Put the star anise at the bottom, and then carefully place the whole eggs inside, being careful not to crack them. In a separate pitcher, stir together the salt and water to form a brine. Gently pour the brine over the eggs to cover them completely. If the eggs try to float, fill a plastic bag with water, knot the top, and use it to submerge them.Allow the eggs to sit for 5 weeks—they can sit longer, but they will get saltier over time. There will be no change in their appearance.
To serve: Using a slotted spoon, gently lift the desired number of eggs from the brine and place them carefully in the bottom of a small saucepan. Pour fresh tap water over the eggs to cover completely, cover the pan, and bring to a rapid boil. Turn off the heat, keep the pot covered, and let the eggs sit for 6 minutes, then run cold water over them until they are cool enough to peel. The whites will be set but soft, and the yolk will be firm and very orange. Once peeled, you can chop, halve, or serve whole, depending on your preference; note that these eggs must still be cooked before eating.
