The amount of water and salt is determined by the number of eggs. Salt dissolved in boiling water, water and salt weight ratio of 5: 1. When the brine cooled down and poured into the altar, and will be washed and dried eggs, one by one into the brine, seal the altar mouth, placed in a ventilated place, about a week you can open the altar to take the egg cooking, the longer the time, the more salty taste.

Lutein curing method

Accessories: fresh eggs, refined salt, water, loess, the appropriate proportion of deployment. This method to do out of the fresh eggs is the most mellow, and eggs are not easy to salty. Practice: refined salt into the water, boil the water and loess and slurry, to be cooled into the eggs, so that all the eggs are immersed in the slurry, sealed storage, 10 days after the opening can be eaten. There are loess places suitable for this method, personal favorite practice.

Five-spice salted egg pickling

Take pepper, cinnamon, fennel, ginger, refined salt, with an equal amount of water boiled for 20 minutes, poured into a ceramic altar, will be washed into the eggs, sealed altar mouth, 10 days after you can cook. This egg is rich in flavor, slightly salty and delicious.