1． To pickle eggs in salt water, first dissolve the salt in boiling water until it reaches a saturated state (that is, the salt water is a bit salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small cup of white wine into the salt water, seal the mouth of the jar, and you can open the jar and take it out for cooking in about 30 days. This method of pickling salted eggs is simple and quick, and the yolks are rich in oil, making them especially fragrant and delicious.

2. Soak the eggs in white wine. When soaking, first dip the washed and dried eggs in white wine one by one, then roll in refined salt, put them in a container, and serve in about 30 days. This method is the easiest.

3． For five-spice eggs, take an appropriate amount of peppercorns, five-spice anise, garlic seeds, ginger, and refined salt, put equal amounts in water, boil for 20 minutes, and pour into a porcelain jar. Then soak the washed eggs, seal the jar tightly, and serve after 40 days. This pickled duck egg is rich in fragrance, slightly salty and delicious.

4． Pickled in plant ash. Mix plant ash with salt, and dip the eggshells in water (most of the ones sold in the market are pickled in this way)

5. For pickling in rice soup, use rice soup or the soup after cooking rice noodles, add yellow mud or red mud, and add salt (there is no proportion of salt, add it according to your own requirements). It is said that this kind of pickling is salty. Egg yolks produce the most oil.

In addition, recently some people use pressure cookers for pickling, which takes only 3-4 hours! The method is: first prepare a saturated salt solution with cold boiled water and salt, put undamaged fresh eggs in Put it into the pressure cooker and pour in the saturated salt solution to submerge the eggs. The volume occupied by the eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker. Then install the rubber ring on the pressure cooker lid, cover it on the pressure cooker, and tighten it. Then take an air pump and connect its air tube to the air outlet of the pressure cooker lid to inject air into the pot. Then remove the pump, cover the high-pressure valve, and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker, take out the eggs and serve. Since the eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are quickly pickled in a short time, and the pickled duck eggs are more evenly salty.