tri-salt. The most commonly used method is saltwater immersion. Put the salt in a container, pour boiling water to dissolve the salt, and when it is about 2℃ cold, put the eggs in and soak them. The appropriate concentration of salt water is 25%, and it can be eaten in about 2 days.

tri-salt. In pickling, the pickling method of salted eggs varies from region to region. The most commonly used method in the north is saltwater immersion. Put the salt in a container, pour boiling water to dissolve the salt, and when it is about 2℃ cold, put the eggs in and soak them. The appropriate concentration of salt water is 25%, that is, 1 grams of salt and 4 grams of boiling water. The concentration of salt water can be slightly increased in summer, and it can be eaten in about 2 days.