1, yellow sand salted eggs, yellow sand 500g, refined salt100g, clear oil 50g and proper amount of water. When curing, first pour the yellow sand into the basin, add refined salt, clear oil and water, stir evenly into a paste, and then put the washed and dried fresh duck eggs one by one. When the duck eggs are evenly covered with sediment, take them out and put them into food bags or other containers. After 3 weeks, they can be washed away for cooking. If there is no yellow sand, you can use other sand instead; If the viscosity of sand is not good, you can also add a small amount of mud.

2. The amount of saturated salted egg water and salt depends on the number of duck eggs. When curing, salt is dissolved in boiling water in a saturated state (the weight of salt is about 20% of the weight of water). After the salt water cools, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, the jar can be opened and cooked. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious.

3, batter salted eggs take a proper amount of flour, use hot water to make a paste, add a little spiced powder and white wine and mix well. Then bind the washed and dried duck eggs one by one with batter, roll them with a layer of salt, put them in a jar and seal the jar mouth. In this way, the salt and batter will be mixed together, soaked in the eggs, and can be taken out and cooked after 25 days.

4. Braised eggs in white wine, which is made of 1 kg of 60-degree white wine and 0.5 kg of refined salt for every 5 kg of duck eggs. When pickling, the washed and dried duck eggs are dipped into Chinese liquor one by one, then rolled with refined salt, put into a container with a sealed mouth, and placed in a dry, cool and ventilated place for about 30 days.

5, spicy salted egg preparation 1 bowl of spicy sauce and refined salt, a few fresh duck eggs (washed). When curing, wash the porcelain jar with clear water and dry it with a boiling water brush. Then roll the duck eggs evenly in the hot sauce, and then roll them in the refined salt. Then carefully put the duck eggs dipped in hot sauce and refined salt in a porcelain jar, sprinkle a little refined salt on the top and upper layers, cover them, seal them with kraft paper, put them in a cool and ventilated place, and open the jar for use after 30-40 days.

6. Spicy salty wine-flavored eggs Take thick spicy sauce and white wine, mix them evenly according to the ratio of 8: 2, put the duck eggs in one by one, dip them evenly, and then roll them in refined salt. Then put them into porcelain jars one by one and seal them. Marinate for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious.

7. Spiced salted duck eggs Take a proper amount of pepper, cinnamon, fennel, ginger and salt, put them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed duck eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious.