1, 2 pounds of eggs 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, then to be very salty in order to get out of the oil, added white wine out of the oil is very easy) method: will be the container washed dry to avoid containers are not clean to lead to the filth into the eggs, the water boiled into the salt and stirred until all the salt is dissolved, cooled and standby. The water should be boiled, can not use raw water, otherwise it is easy to produce odor will be wiped clean eggs, put into the altar, will be cold salt water poured into the container until all submerged. Top with 20ML of white wine, cover tightly. 20 days or so later you can open and eat.

2, spring, the egg harvest, 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), into the altar jar. Then in the pot, according to every fifty eggs with four kilograms of water ratio, the right amount of ginger, anise, pepper into the water to cook. To be cooked out of the flavor, add one kilogram of coarse salt, a little sugar and fifty grams of white wine. This brine is completely cooled, poured into the altar placed into the fresh eggs, in order to not over the surface of the egg is appropriate. The altar will be covered, sealed, stored for about twenty days can be opened to eat.