The method of making pickled eggs is as follows: 1. First, there must be a pickling jar. Before pickling the eggs, you need to carefully clean all the eggs with a small brush. In order to avoid eating chicken feces, you must clean them carefully.

After cleaning, the eggs must be dried to achieve a water-free state before they can be stored for a long time without deterioration. In winter, you can use air conditioners or hair dryers to assist in drying.

2. Heat the pot and prepare salt water.

The solubility of salt is about 36%. 20% salt water is most suitable for pickling eggs. If it is less than 10%, the eggs will easily deteriorate. If there is too much salt, the eggs will be very salty before the oil is released.

Add water and salt to the pot, then turn on high heat. Add a handful of peppercorns, a few star anise, cinnamon, chili pepper, and bay leaves. Salted eggs are more delicious with these spices. After the water boils, turn to low heat and simmer for 5 minutes until the aroma is released.

, turn off the heat and let the water cool down.

3. Start pickling eggs.

First, make sure that the jar for pickling eggs is free of water and oil, then carefully put the same dry and water-free eggs into the jar, pour in cool salt water, and the height of the water should be 2 to 3 centimeters higher than the eggs.

Pour in half a kilogram of white wine. White wine can denature the egg yolk and produce oil as quickly as possible. Finally, seal the jar mouth and place it in a cool place.