One reason is that too much salt is put, because salt is corrosive, too much salt will lead to thinning of the eggshell, easy to crack, and the second is that in the process of pickling was subjected to external forces, resulting in cracking of the eggshell, the following introduction of the correct proportion and practice:

Preparation of materials: 14 duck eggs, a high degree of white wine appropriate amount of salt 150 grams, the right amount of tinfoil, pickling with a container

Making steps:

1, raw duck eggs clean and dry.

2, to 50 degrees or more of white wine, this is 56 degrees Erguotou. Salt poured into a large bowl.

3, ? Pour the white wine into a basin or large bowl, put the cleaned duck eggs in to soak for 3 minutes.

4, duck eggs soaked in wine take out without rubbing, even with the wine rolled on a layer of salt, the wetter the more salt rolled thicker, salt thicker salty also faster.

5, tinfoil cut in advance into a square that can be completely wrapped duck eggs. Rolled good salt duck eggs with tinfoil wrapped tightly.

6, all packaged into a container, no container plastic bags can also be loaded and tightened the bag mouth more than two layers of plastic bags sealed will be tighter. Sealed and placed in a cool place do not care about the wait.

7, a month later, you can first take out two try, if there is no oil continue to pickle, here is 38 days to open, has exploded enough oil I'm not a big head of duck eggs, a big time will have to be a little bit longer, small can be a couple of days earlier on the?

8, the salt rinse off, put in the pot to steam for 15 minutes. Personally think that steaming is better than cooking, sometimes there will be small cracks after marinating cooking will affect the oil.

9, after steaming with cool water is easy to peel.

10, finished picture.