1. The ratio of salted eggs is: 220 grams of salt: 550 grams of water.

2. Saturated salt water pickling method: The amount of water and salt is determined according to the number of eggs. When pickling, first dissolve the salt in boiling water to reach a saturated state (concentration is about 20%). After the salt water has cooled, pour it into the jar, and put the washed and dried eggs into the salt water one by one. Seal the mouth of the jar and place it in a ventilated place. The jar can be opened to take out eggs for cooking in about 25 days. The salted eggs pickled in this way have a lot of oil in the yolk and are particularly fragrant.