We hope to start a collection on Ah Mah and Mum's signature dishes in this blog before they are forgotten and slipped beyond the realm of recall. Please contribute and share some of your family's secret recipe for this collection.
10 duck eggs/or chicken eggs
1 cup salt
1 tablespoon Szechuan peppercorns(optional)
10 cups warm water
Put water, salt, and Szechuan peppercorns in a large glass container.
Stir and mix until salt is completely dissolved.
Lower egg carefully into the brine solution.
Pickle for about 30 days. ( Actually, you do not have to wait that long. The egg floats when it is introduced to the brine. When it sunk to the bottom of the brine, it is ready to be eaten. Try it, if not wait for another couple of days.)