Use 9 degrees of rice vinegar. Fresh egg 1, 9 degrees of rice vinegar 150 - 180 ml, will wash the egg, dry, into a wide-mouth glass bottle or porcelain, pour the vinegar, sealed for 48 hours, until the eggshell will be soft, only the egg skin wrapped around the distended egg, open the seal, with chopsticks will be picked through the skin of the egg, will be egg whites, egg yolks and vinegar stirred evenly, and then put 24 hours later! You can take it.