Method 1, eggs 2 pounds and a half with a pound of salt, the amount of water to be able to submerge all the eggs shall prevail, but also need a little white wine (can make the eggs out of the oil, no white wine to be very salty in order to get out of the oil, added white wine out of the oil is very easy)

Methods:

1.

will be the container washed dry to avoid containers are not clean leading to the entry of dirt into the egg, the water boiled into the salt! Stir until all the salt is dissolved, cool and set aside. The water should be boiled, not raw water, otherwise it is easy to produce odor

2. Wipe the eggs clean, put them into the altar, pour cold salt water into the container until all submerged.

Top with 20ML of white wine, cover tightly. 20 days or so later you can open and eat.

Method two,

Spring, the egg harvest, is really the best time to pickle salted eggs, the specific method is: the fresh eggs washed, dried (can not be placed in the sun to dry), put into the altar jar.