The amount of salt used to pickle salted eggs varies by region and custom. When using a high concentration of salt solution, the osmotic pressure is large, the water loss is fast, taste too salty and taste is not fresh; the amount of salt used is less than 7% of the anticorrosive ability is poor, at the same time, the impregnation time is prolonged, delayed maturity, nutritional value is reduced. In short, too much salt, hindering the flavor of the finished product, too little can not achieve the purpose of preservation. If the weight of the egg, the amount of salt is generally about 10%, can be adjusted according to local custom.

Saturated brine pickling method. The amount of water and salt is determined by the number of eggs. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%). When the brine cooled down and poured into the altar, and will be washed and dried eggs, one by one into the brine, into the strong white wine a little. Seal the mouth of the altar, placed in a ventilated place, 25 days or so you can open the altar to take the eggs to cook. This method of salted eggs, yolks out of the oil, the flavor is particularly fragrant.

The batter pickling method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the eggs one by one sticky batter, and then rolled on a layer of salt, put into the altar, seal the altar mouth. Salt and batter melted together, so that the salt seeped into the egg, 25 days after you can take out to cook.