1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickling first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then cleaned and dried fresh eggs into the sticky mud one by one, until the eggs are uniformly adhered to the mud and sand removed, put into a food bag or other containers, can be taken out after 3 weeks to remove the mud and sand cooking. If there is no yellow sand, can be replaced by other sand, if the sand is not good, you can add a small amount of clay.

2, saturated brine pickling method. The amount of water and salt according to the number of eggs to determine. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%). 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, 25 days or so you can open the altar to take the eggs to cook. This method of pickled salted eggs, yolks out of the oil, the flavor is particularly fragrant.

3, batter pickling method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the eggs one by one sticky wrap batter, and then rolled on a layer of salt, into the altar, sealed altar mouth. Salt and batter melt together, let the salt penetrate into the egg, 25 days after you can take out to cook.

4, white wine immersion method. According to each 5 kilograms of eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dip pickled eggs in white wine in the first dry one by one dip, and then rolled on the salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.

5, spicy salted egg pickling. Preparation of spicy sauce salt bowl, wash a number of fresh eggs, pickling porcelain cans with water to wash, and hot brush with boiling water and dry, the eggs one by one in the spicy sauce evenly dipped, and then rolled again in the salt, and then lightly into the porcelain cans, the top layer of salt a little, cover and seal strictly with kraft paper, placed in a cool, ventilated place, 30-40 days can be opened and boiled.