1. salt water pickled eggs, pickled salt dissolved in boiling water to be saturated to the extent that the salt water is a little salty and bitter). To cool the brine, the eggs will be washed and dried, one only into the brine, and in the brine poured into a small cup of white wine, seal the altar mouth, 30 days or so you can open the altar to take out the cooking. This method of salted eggs, simple and quick, yolks out of the oil, especially fragrant and delicious.
2. white wine dip pickled eggs, dip pickled eggs in white wine in the first wash and dry one by one dip, and then rolled on the salt, into the container, about 30 days into. This method is the easiest.
3. five flavor eggs take the appropriate amount of pepper, five spice anise, garlic, ginger, salt, equal amount of water to boil for 20 minutes, poured into the porcelain altar. Then the cleaned eggs into the bubble, seal the mouth of the altar, 40 days later that is. This pickled duck eggs, rich flavor, slightly salty and delicious.
4. wood ash pickling. Grass ash and salt, water dipped eggshells (sold in the market is more than this method of pickling)
5. rice soup pickling, with rice soup or boiled rice noodles after the soup and into the yellow mud or red mud, and add salt (the amount of salt is not proportional to the amount of salt, according to their own requirements of salty, light to add), it is said that this pickled salted yolks out of the oil is the most.