1, pour the crude salt into the pot and stir-fry until you hear a snapping sound.

2. Turn the heat down and add the raw eggs. The eggs must be buried deep in the salt pile. Shovel the salt from the bottom to the top every few minutes to heat the eggs evenly.

Turn off the fire after fifteen minutes, and the eggs are ripe. Break the eggshell, then bury it in the salt pile, and use the residual temperature to make the egg more tasty.

The longer the eggs are baked, the more delicious they are. When the salt is cold, you can continue to heat it and then turn off the fire. Choose the time to bake salt according to personal taste. This is an egg that has been baked for 40 minutes.