Eggs are soaked with shells, soak for about six days.

Expanded Information:

Step one:

Container and ingredients: eggs; utensils: a glass container, plastic wrap appropriate; seasoning: white wine 1 bottle, fine Salt appropriate amount; (white wine with a high degree of the best).

Step 2:

The apparatus is ready to clean: a glass container will be cleaned and dried, if in a hurry, cleaned and wiped dry, with a hairdryer to dry for use.

Step 3:

Treatment of eggs: soak the eggs in warm water + salt for 30 minutes to increase the penetration, then wash and disinfect with water to drain, there can not be any oil, water, otherwise the eggs will be early mold, if you are worried about moisture, you can put the eggs in the sunlight for a while, so that the eggs are dry and best.

Step 4:

Soak the eggs in white wine: put the washed and sterilized and dried eggs in a high degree of white wine in the basin soaked 20 minutes penetration to be used.

Step 5:

Salt sticky eggs: take the eggs soaked in white wine out of the soaking pot, put them in a pile of salt and roll the eggs with your hands until all the eggs are covered with fine salt.

Step 6:

Packed eggs: the sticky eggs full of fine salt with a block of plastic wrap sealed tightly wrapped tightly, do not let the eggs have a little leakage of places and premises, in order to prevent the effect of pickling to be used.

Step 7:

Wrap the eggs covered with fine salt and place them in a glass container, if you want to pickle the eggs slower, put them in a slightly cooler place, if you want to pickle them faster, you can place them in a place with a higher temperature. This is generally the case: one week to eat slightly salted eggs; two weeks to eat salted eggs; three weeks to eat a little heavier salt flavor of the eggs.

Reference:

Reference:

Baidu Encyclopedia: White Wine

Reference: