1. Wash the eggs, put them into a pot and cook them nine minutes or all the way through, and let them cool to room temperature. Do not dip the eggs in raw cool water while cooling.

2. Boil the fennel seeds, peppercorns and salt together in the amount of water needed to fill a sealed jar, boil for about five to eight minutes to stop the fire, and allow to cool to room temperature. Eggs and seasoned soup together in an airtight clean jar can be.

3. After a few days, fish them out. The pickled eggs are already fragrant and floating in the jar. Peel it back and eat it however you choose to eat it. Spread a layer on a large pancake to eat, or as a side dish to spice things up!

Expanded Information:

The egg yolks, with their lecithin, triglycerides, cholesterol, and lecithin. It has a great effect on the nervous system and physical development. When digested by the body, lecithin releases choline, which improves memory in all age groups.

The protein in eggs has a restorative effect on liver tissue damage. The lecithin in the yolk promotes the regeneration of liver cells. It also increases the amount of plasma protein in the body and enhances the metabolic and immune functions of the muscles.

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