1. Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, first pour the yellow sand into a basin, add refined salt, essential oil and water, stir it into a paste, then put the washed and dried fresh eggs into the mud one by one, take them out after the eggs are evenly coated with the sand, and put them in the mud. Put it in a food bag or other container and take it out after 3 weeks to wash off the sediment and cook it.

If there is no yellow sand, other sand can be used instead. If the sand is not sticky, a small amount of clay can be added.

2. Pickling method with saturated salt water. The amount of water and salt used depends on the number of eggs. When pickling, first dissolve the salt in boiling water to reach a saturated state (concentration is about 20%). After the salt water has cooled, pour it into the jar, put the washed and dried eggs into the salt water one by one, and add a little strong-flavored white wine.

Seal the mouth of the jar and place it in a ventilated place. You can open the jar to take out eggs and cook them in about 25 days. The salted eggs pickled in this way have a lot of oil in the yolk and are particularly fragrant.

3. Batter pickling method. Take an appropriate amount of flour, use hot water to make a paste, add a little five-spice powder and white wine and mix well. Then roll the washed and dried eggs into the batter one by one, then roll on a layer of salt, put them into the jar, and seal the mouth of the jar. The salt and batter are melted together, allowing the salt to penetrate into the eggs. They can be taken out and cooked after 25 days.