Rice soup pickling, with rice soup or boiled rice noodles after the soup and into the yellow mud or red mud, and add salt (the amount of salt does not have a ratio, according to their own requirements of salty, light to add), it is said that this kind of pickled salted egg yolks out of the most oil.

Also recently some people use pressure cooker to pickle, as long as 3-4 hours can be pickled! Method is: first of all, with cold boiled water and salt prepared into a saturated salt solution, will be unbroken fresh eggs, into the pressure cooker, pour saturated salt solution, so that submerged eggs, eggs and salt solution accounted for the volume of no more than three-quarters of the total capacity of the pressure cooker. Then the pressure cooker lid fitted with a rubber band, cover the pressure cooker, screwed tight. Then take the pump will be connected to the air guide tube in the pressure cooker lid of the air outlet holes, to 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 and fish out the eggs. As the eggs are immersed in saturated salt, under the action of the air at high pressure, the salt solution quickly penetrates into the egg, so in a short period of time very quickly pickled, and the pickled duck eggs are more uniformly salty.