1, the water should be cooled, otherwise the eggs will be cooked. Sealed pickling for a month, until you shake the egg to hear the ringing sound you can eat it, although there is no salted duck eggs red heart, but they are very tasty.

2, the fastest way: the use of pressure cooker to pickle salted eggs the fastest, as long as 3-4 hours can be pickled! Method is: first with cold water and salt prepared into a saturated salt solution, will not break the fresh eggs, into the pressure cooker, pour saturated salt solution, so that the submerged eggs, eggs and salt solution accounted for the volume of no more than three-quarters of the total capacity of the pressure cooker star. Then the pressure cooker lid fitted rubber ring, cover the pressure cooker, screw tight. Then take the pump will be connected to the air guide tube in the pressure cooker lid on the air outlet hole, to the pot into the air. Then remove the pump, cover the high pressure valve and leave it for 3-4 hours. Finally, remove the high pressure valve, open the pressure cooker and fish out the eggs. Because the eggs are immersed in saturated salt, under the action of air at high pressure, the salt solution quickly penetrates into the egg, so it is quickly pickled in a short period of time, and the pickled duck eggs are more evenly salted.

3, five spice salted eggs: raw eggs, star anise, cinnamon, pepper, sesame seeds, cumin, white wine, appropriate amount. Do water in the pot (the amount of water is to be in the container did not exceed the eggs), after the water boiled add star anise, cinnamon, pepper, coriander, cumin and cook on low heat for 15 minutes; add salt to the water, slowly dissolve until the brine saturated, turn off the fire to cool down and pour into the container, raw eggs washed and dried or air-dried gently put into a container of water with the material. Cover before dropping a dozen drops of white wine (to play the role of sterilization), pour a good wine after the cover tightly (pay attention to sealing) if you do not want to eat too salty, 20 days or so can be eaten, if you like salty and oil, it is estimated that it will take thirty or forty days. Marinated and then take out to cook can be eaten (by the way, the material water to stay, the next time you can also use, use before boiling a little).