1. brine pickled eggs, pickled salt dissolved in boiling water, to be saturated to the degree (that is, the brine is a little salty and bitter). To cool the brine, the eggs will be washed and dried, one only into the brine, and in the brine poured into a small cup of white wine, seal the altar mouth, 30 days or so you can open the altar to take out the cooking. This method of salted eggs, simple and quick, yolks out of the oil, especially fragrant and delicious.

2. white wine dipping pickled eggs, dip pickled eggs in white wine in the first wash and dry one by one dip, and then rolled on the salt, into the container, about 30 days into. This method is the easiest.

3. five flavor eggs Take an appropriate amount of pepper, five spice anise, garlic, ginger, salt, equal amount of water to boil for 20 minutes, poured into the porcelain altar. Then the cleaned eggs into the bubble, seal the mouth of the altar, 40 days later that is. This pickled duck eggs, rich flavor, slightly salty and delicious.

4. wood ash pickling. The grass ash and salt, water dipped in eggshells (sold in the market is more than this method of pickling)

5. 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 is not proportional to the amount of salt, according to their own requirements of the salty, light to add), it is said that this pickled salted yolks out of the oil is the most.

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.