Salting Chicken Eggs in Brine Solution

Previously, I tried salting eggs with salt and wine for several times but each time did not manage to get the same expected results.  Sometime this February, I came across this recipe from Redneck's Kitchen which is quite simple to follow.  So I gave it a try using 6 chicken eggs and 2 duck eggs.  

After the 20th day, I took out an egg and shake it, a traditional way to check whether the salted egg is ready.  Didn't really hear any obvious sound 'which is like something hard in solution', so I put it back.  On the 25th day, I did the same thing and this time I heard what was expected and knew the salted eggs are ready for use.   I boiled 2 eggs [1 each of the duck and chicken eggs] but found it a bit too salty serving them with rice.   I gave the balance to my Ma.  She served a few with porridge and an egg to steam minced meat, the saltiness is acceptable.  

Ingredients - eggs, container and brine

Here are the ingredients I used. 

6 chicken eggs

2 duck eggs

1 cup salt [can reduce to 3/4 cup]

4 cups water
2 tbsp Shaoxing wine [for added flavour] - optional

The ingredients and method are according to Redneck's Kitchen.

5 largest chicken eggs

1/4 cup salt  to 1 cup water [salt:water ratio] - can reduce the salt 

plastic or glass container

brine must cover eggs - submerged

1. To work out how much liquid you need, place eggs in your chosen container.  Pour cold water into the container. Drain the water to a measuring jar to work out the salt ratio.
2. Dissolve salt in hot water. Leave to cool.
3. Pour the salt water into the container to completely cover the eggs.
4. Label and keep in a cool place for at least 1 month [Mine was ready by the 25th day].
5. Remove eggs and store in the fridge.  Use as required.