1． To pickle eggs in salt water, first dissolve the salt in boiling water until it reaches a saturated state (that is, the salt water is a bit salty and bitter). After the brine cools, put the washed and dried eggs into the brine one by one, pour a small cup of white wine into the brine, seal the mouth of the jar, and open the jar for cooking in about 30 days. This method of pickling salted eggs is simple and quick, and the egg yolk produces a lot of oil, making it especially fragrant and delicious. 2. Dip pickled eggs in white wine. When dipping, first dip the washed and dried eggs in white wine one by one, then roll in refined salt, put them in a container, and serve in about 30 days. This method is the easiest. 3． Spiced Eggs: Take an appropriate amount of peppercorns, five-spice anise, garlic seeds, ginger, and refined salt, boil equal amounts in water for 20 minutes, and pour into a porcelain jar. Then soak the washed eggs, seal the jar tightly, and serve after 40 days. This pickled duck egg is rich in fragrance, slightly salty and delicious. 4. Pickled in plant ash. Mix plant ash with salt, and dip the eggshells in water (most of the ones sold in the market are pickled in this way) 5. For pickling in rice soup, use rice soup or the soup after cooking rice noodles, add yellow mud or red mud, and add salt (there is no proportion of salt, add it according to your own requirements). It is said that this kind of pickling is salty. Egg yolks produce the most oil. In addition, some people recently use pressure cookers for pickling, which takes only 3-4 hours! The method is: first prepare a saturated salt solution with cold boiled water and salt, put undamaged fresh eggs into the pressure cooker, and pour in the saturated salt solution. Salt solution to submerge the eggs. The volume occupied by eggs and salt solution shall not exceed three-quarters of the total capacity of the pressure cooker. Then install the rubber ring on the pressure cooker lid, cover it on the pressure cooker, and tighten it. Then take an air pump and connect its air guide tube to the air outlet of the pressure cooker lid, and inject air into the pot. 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, take out the eggs and serve. Since the eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are quickly pickled in a short time, and the pickled duck eggs are more evenly salty. ======================= You are talking about pickled salted eggs, 10 pounds of eggs, 2 pounds of salt, 1 tael of pepper, a little star anise, cinnamon, fresh ginger 1 ounce of slices, wash and dry the eggs, wipe them, and put them in a container. Put the remaining ingredients in a pot, add water, boil, let cool, add them to the container with eggs, the water should cover the eggs, marinate for 50 days, and then you can eat them. . ========================= 1. Wash the egg skin and dry it with a cloth 2. Apply a layer of yellow sauce on the egg skin, and then Roll a layer of salt 3. Find a clean, leak-proof plastic bag, put the coated eggs inside, squeeze out the air, and tie the bag tightly 4. Finally, put it in the refrigerator for about 10 days, take it out and wash it The egg skin can be cooked. Features: It will not smell like traditional eggs after a long time, and it will retain oil and is very fragrant =================== ======= If you don’t want to bother, the easiest way is to wash the eggs, dip them in salt and seal them in a plastic bag. You can eat them in half a month. This is how my eggs become salty! You try it! ======================== Put ??some white wine when pickling eggs, which can make the egg yolks oily and taste good. ========================= Pickled salted eggs are not complicated. First, wash the gelatinous protective film on the outer skin of the eggs to be pickled (the eggs can be soaked in water for an hour in advance), then remove them and dry them for later use; boil the salt water at the ratio of one pound of eggs to two ounces of salt. , you can add an appropriate amount of Sichuan peppercorns when cooking. After the boiled salt water has cooled down, you can put the washed eggs in (it is best to put the salt water eggs into a jar). After a month, you can boil the salted eggs and eat them. If salted eggs are not marinated enough, the yolks will not produce oil. If they are over marinated, the yolks and whites will become loose and unpalatable. You can check at any time, take out one and boil it to see if it is cooked. In addition, when eggs are cheap, salted eggs are a good way to preserve eggs. It should be noted that when you pickle the second round of eggs again, the salted brine for the first pickling still needs to be boiled again after adding salt, otherwise the pickled eggs will stink because they are not boiled. There will be some impurities in the salt water. =========================== Read what others teach online and try it yourself.

A pound of eggs was used as a test subject. Wash the raw eggs, boil them with cold water and then rinse them to prevent raw water from getting on the eggs. Dissolve the salt completely with boiling water. The water must be salty enough. Otherwise, if the eggs are not salty, the eggs will easily go bad. After the water has cooled down, pour it into a small jar, and then put the eggs in. The water must cover the eggs. Close the lid. From now on, turn the eggs every day, otherwise the eggs will easily become rancid. You can eat them in about 30 days. After marinating, you can boil the salted eggs and keep them in the refrigerator. Cooked salted eggs can be eaten as porridge or used as side dishes, while raw salted eggs can be used to make salted egg drop soup. ============================== Dry pickled salted eggs Soak the washed eggs with white wine, then put the eggs in salt Roll it around in the middle until everything is filled with salt, then put it into an airtight plastic food bag, tie the bag tightly and seal it. After a week, the salted eggs will be pickled. There are many ways to pickle salted eggs, a home-cooked convenience dish. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling... various pickling methods, each with its own pros and cons. Some people don't pickle it well, and it tastes sour and smelly, or it's half-shelled, and it bursts when cooked, or it's so salty that it's hard to eat. I use sand pickling, and after repeated verification and comparison, sand pickling has the best effect. Moreover, the advantages of sand-pickled eggs are that firstly, less salt is used, and secondly, the sand is protected to prevent fly bites and mold contamination. The third is that it is durable, as the egg yolk becomes oily over time and the egg white does not become soft. The method of sand pickling eggs is: one pound of eggs, one pound of fine sand, three ounces of water, one ounce of salt, pepper, aniseed, tea, wine, sugar, and MSG as desired. Put a layer of salty sand and a layer of eggs in the container, and finally bury them all in the sand and cover them tightly to prevent them from drying out. Take it out, sand it and cook it before eating. The sand can be used repeatedly.