The method for pickling salted eggs is as follows: Boil two pounds of salt in water and let it cool; wash the eggs and put them in cool salt water. Remember, the water must be cooled, otherwise the eggs will be cooked.

Sealed and marinated for a month, until you can hear the sound of shaking eggs, they are ready to eat. Although they don’t have the red heart of salted duck eggs, they are still delicious.