Time to savour my very first home-made salted eggs!
Hard-boiled salted eggs, after 22 Days of brining
I can’t explain why the slight difference in the colour of the egg yolks – the ones on the left have a brighter colour than the ones on the right which were brined with additional ingredients (star aniseed and Sichuan peppercorn).
A closer look… brined in salt water and Shaoxing rice wine only
Could the star aniseed and Sichuan peppercorn have made a difference? I can’t think that this is the reason since there was no difference in the colour of the egg white. One observation though.
The salt water with star aniseed and Sichuan peppercorn added is now a little yellowish, with some tiny sediments at the bottom
The egg shells were less hard as compared to salted duck eggs, thus a little fragile when I halved them using a small knife.
Taste wise, there was actually no difference between the two versions. So, I concluded that I could do away with star aniseed and Sichuan peppercorn if I were to brine again in future. I may want to try the dry-brine method instead.
They tasted just like those sold in supermarket, but less salty which is good, and also has a slightly softer texture for the egg white.
I am happy with the outcome!