Salted Eggs

12 eggs

1 L water

300 g salt

1 tsp sugar

Spices: star anise, cinnamon stick, cloves, Vodka (optional)

Bring water and all of the spice to boiling point then reduce to low heat to simmer for 5 mins. Turn off heat, add salt and sugar then stir them well to dissolve. 

Let the it completely cool down to room temperature. 

Arrange eggs in jar then pour the salted water in. Eggs can be used after 4 weeks (no more than 30 days).

*Separate the yolks, soak in cooking wine, pat dry, brush vegetable oil (or sesame oil) then bake them in 350 degree F oven for 5 mins.

*Store them in freezer for later use.