Traditional method of making rotten eggs

The traditional method of making rotten eggs is as follows:

Tools/raw materials: eggs, pepper, ginger, star anise, salt, towel, sealed jar, water.

1. Prepare an appropriate amount of eggs and wash them. Eggs are afraid of water. First destroy their protective layer. After washing the eggs, cover them with a warm towel and cover them for about 10 minutes.

2. Boil the eggs in the pot. They must be thoroughly cooked. Remove them and let them dry. You can dry them with a towel.

3. Crack the egg skin, but be careful not to peel it off, just like the tea eggs you usually eat. If there are cracks in the skin, they are cracked intentionally, so that the flavor will be absorbed faster.

4. Boil a pot of Sichuan peppercorns (Sichuan peppercorns, ginger slices, star anise) water and add an appropriate amount of salt. The proportion of salt should not be too high. It does not require a high concentration of salt like pickled eggs. , about 1000 grams (2 pounds) of eggs, 20 grams of salt, and the soup is waiting to dry.

5. Pour everything into the jar, be sure to seal it tightly, and dry it in the sun in winter. The purpose is to let it ferment. Don’t worry about the sun. It is usually dried for 3 days in summer and 5-6 days in winter. Put the eggs back in a ventilated place. When nothing happens, you can shake the jar and wait for 20 to 28 days before eating.

6. Simple traditional rotten eggs are ready.