All year round.

There are many ways to pickle eggs. The one I commonly use is the pickling method of five-spice salted eggs.

The ingredients are generally not very strict: take a handful of peppercorns, two or three star anise, two pieces of cinnamon, cut a few slices of ginger, sometimes add a few bay leaves, and then boil it in water. After boiling, reduce the heat to low and cook for another ten minutes. Finally, add salt and stir with a spoon until it is almost saturated. You can also use chopsticks to dip a little bit into it and taste it. If it feels salty and a little bitter, it’s almost done. Then turn off the heat and let it cool for later use.

Wash the eggs and dry them, find a clean container to put the eggs in, then pour the cooled salt water into it and cover it.

Note: The salt water must be allowed to cool, otherwise some eggs will crack. It is better to keep the amount of water to cover the eggs. Eggs must be dried, otherwise they will easily go bad. The same goes for the container in which the eggs are placed. They must be clean and dry. If you pour some eggs marinated in white wine into the salt water, the effect will be better. When eating, it is best to eat the bottom part first. I think the bottom part is more salty.

1. Salt water pickled eggs. When pickling, first dissolve salt in boiling water until it reaches a saturated state (that is, the salt water is a bit salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small cup of white wine into the salt water, seal the mouth of the jar, and you can open the jar and take it out for cooking in about 30 days. This method of pickling salted eggs is simple and quick, and the yolks are rich in oil, making them especially fragrant and delicious.

2. Soak the eggs in white wine. When soaking, first dip the washed and dried eggs in white wine one by one, then roll in refined salt, put them in a container, and serve in about 30 days. This method is the easiest.

3. For five-spice eggs, take an appropriate amount of peppercorns, five-spice anise, garlic seeds, ginger, and refined salt, put equal amounts in water, boil for 20 minutes, and pour into a porcelain jar. Then soak the washed eggs, seal the jar tightly, and serve after 40 days. This pickled duck egg is rich in fragrance, slightly salty and delicious.

4. Pickled with plant ash. Mix plant ash and salt, and dip the eggshells in water (most of the eggs sold in the market are marinated in this way)

5. Marinate in rice soup, use rice soup or the soup after cooking rice noodles and add in Yellow mud or red mud, and add salt (there is no proportion in the amount of salt, add it according to your requirement of salty or light). It is said that this kind of pickled salted egg yolk produces the most oil.