1. Plant ash method: For every 50 fresh eggs, use 5 taels of alkali, 0.5 taels of black tea powder, 2 taels of table salt, 3 to 4 taels of quicklime, 2 pounds of boiled water, and about 1 pound of plant ash.

The preparation method is: first put the black tea powder, alkali, salt and lime into the jar, and then put 2 pounds of boiling water.

After all the lime has melted, mix thoroughly, then slowly add the plant ash, stirring while adding, until it becomes a paste, and make a bun.

Then coat the fresh eggs 2 minutes thick with wrapping material, stick rice bran on the outside, and put them into a jar to seal.

After 7 days, turn the eggs in the jar up and down once, seal them again, and place them in a cool place.

One month in summer and two months in the other three seasons, it is ready to eat.

In winter, the temperature must be kept above 15°C.

2. Simple method: for every 50 fresh eggs, use 0.5 taels of salt, 2.5 taels of alkali, 0.5 taels of tea, 5 drops of lemon oil, 5 drops of peppermint oil, and 5 pounds of water.

Preparation method: Clean the eggs, filter the decoction of tea leaves, and add a mixture of water, alkali, salt, lemon oil, and peppermint oil.

After the immersion liquid is cooled, the eggs are immersed in it, and it will solidify after being sealed for more than ten days in summer.

In winter, the soaking time needs to be slightly longer.

If you want the egg color to look good, you can add a little aluminum oxide after the liquid is cooled.

After the eggs are made, take them out to dry and wrap them in wax paper for storage.

3. Caustic soda soaking method: Use caustic soda and water to prepare a 5% sodium hydroxide solution, then add 4% salt, 2% tea powder and 0.2% alumina to prepare a soaking liquid.

Then put the washed fresh eggs in and leave them at room temperature of 25°C for 28 days. Then pour out the soaking liquid and seal the mouth of the container. After another 24 to 5 days, you can unseal and take it out.