The ratio of water and salt is 2:1. use cold water to wash the surface of the fresh eggs, dry and put in white wine soaked for a moment, after fishing evenly sprinkled with a layer of salt, and then put the eggs into a transparent plastic food bag, tightly sealed bag mouth, placed in a dry place for storage, 10 days can be eaten. This method is about 15 days in advance of maturity, and pickled eggs out of the rich flavor, bright yolk color, and resistant to storage.

The ratio of water to salt is 2:1. Wash the surface of the fresh eggs with cold water, dry them and put them in white wine for a few moments to soak, then sprinkle them evenly with a layer of salt, and then put them in a transparent plastic bag, tighten the bag mouth sealing, and put them in a dry place for storage, and they can be eaten after 10 days. This method is about 15 days in advance of maturity, and pickled eggs out of the rich flavor, bright yolk color, and resistant to storage.