2. Heat the dry pan and add coarse salt. Cook until the salt gets hot.

3. Wash the quail, drain the water on the surface of the egg, and put the egg in salt until it is about two thirds full.

4. Cover again, cook for five minutes on high fire, and then simmer for five minutes on low fire.

5. Open the lid and let it cool.

6. A simple and quick salted quail egg is finished.

skill

I pickled a lot of salt, which is a little thicker than the fine salt we usually eat. It would be better if parents could buy coarse sea salt. There is also used salt, which can be saved for next time.