Brined eggs, or "salty eggs" (xiandan--as they are known in Chinese), are a staple throughout much of China, as this was a great way to preserve eggs in the days before refrigeration. But it's not only preservation that has made them popular: they can taste truly wonderful!

We adore brined eggs in our family, and we use them not only as a side dish for congee, but in other favorite dishes, as well. Salty egg yolks are prized inside of baked Chinese pastries like mooncakes, where their sandy, savory, and even buttery flavors contrast perfectly with the sweet red bean paste. They are the perfect golden prizes to snuggle inside of Hakka tamales, and they lend a mysteriously cheesy flavor to the stir-fries that are described as "golden sand" (jinsha).

How long they will take to become fully brined depends upon the size of the eggs and the heat of the room, but any egg that isn't quite ready can be easily incorporated into your morning scramble.