|Boiling water||6 Cup (96 tbs)|
|Salt||1 Cup (16 tbs)|
|Rice wine/Dry sherry||3 Tablespoon|
|Szechuan peppercorns||1 Tablespoon|
Gently wash eggs and pat dry with a paper towel.
Place eggs in a baking pan and let stand outdoors in the warm sun 30 minutes or at room temperature 1 hour.
Pour 6 cups boiling water into a large crock or jar.
Add salt, wine and peppercorns.
Mix until salt is completely dissolved.
Let mixture cool 20 minutes.
Carefully add eggs, cover and let stand 30 to 40 days in a cool place; do not refrigerate.
Before serving, cook eggs 10 minutes in boiling water over medium heat.
Cool under cold water or at room temperature.
Peel eggs and cut into quarters.
Serving size: Complete recipe
Calories 973 Calories from Fat 545
% Daily Value*
Total Fat 61 g93.1%
Saturated Fat 18.6 g93%
Trans Fat 0 g
Cholesterol 2537.7 mg845.9%
Sodium 4788.7 mg199.5%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0 g
Sugars 4.6 g
Protein 77 g154.5%
Vitamin A 58.4% Vitamin C
Calcium 36.6% Iron 61.4%
*Based on a 2000 Calorie diet