Thank you Angie from Scheiderchen.de for showing how to make salted eggs without using brine. It is so convenient and easy. The eggs turned just as good as the convention way. I will start a batch every other two weeks so i will have salted eggs ready for eating all the time.
9 chicken eggs
wine(i use shao xing)
one 1/2 gallon ziploc bag
Dip egg into wine until well coated, then roll it over the salt.
Put egg into ziploc bag.
Repeat the precedure with the other eight eggs.
Close ziploc bag and eggs to mature for 20 - 30 days. Eggs can be ready by 20 days but perhaps i have coated with less salt, i had to wait a few days before they are ready)
To look at pictures, check http://schneiderchen.de/forum/viewtopic.php?t=82&postdays=0&postorder=asc&start=0&sid=c12bda833d806dad713284ca2e2db6ba