1, salt mud coating method, that is, salt water and loess are mixed into slurry and evenly coated on eggs to make salted eggs.
Preparation of salt mud (calculated by 150 eggs): 0.6 kg to 0.75 kg of salt, 0.65 kg to 0.75 kg of dry loess and 0.4 kg to 0.45 kg of cold boiled water.
Processing: Dissolve salt in cold boiled water, add dry loess and stir to paste. Take 3 to 5 eggs at a time and put them into the salt mud, so that all the eggshells are covered with salt mud, then put them into the jar. After they are basically full, pour the remaining salt mud on the egg surface, and cover and seal it. The maturity time of salted eggs is about 35 days in spring and autumn, 20 days in summer and 55 days in winter. When salted eggs are eaten when they are ripe, take them out and wash them, and cook them before eating.
2, salt water soaking method, is to soak salted eggs with salt water. When processing, the concentration of salt water is 20% (80% boiled water and 20% salt), the raw eggs are washed and soaked in salt water, and the top layer of eggs should be pressed with bamboo basketry or other things to prevent the top layer of eggs from floating and coming out of the water. Cover the jar and seal it for about 30 days, and the salted eggs will mature. Salted eggs processed by salt water soaking method should not be stored for a long time, otherwise black spots will easily appear on the eggshell.
3, pickled spiced salted eggs, spiced salted eggs are processed from fresh duck eggs with seasonings. Pickling method: first, remove the scattered yellow eggs and cracked eggs that are not easy to process in fresh duck eggs, and then wash and drain the fresh duck eggs. General 100 fresh duck eggs with cinnamon 120 g, fennel 70 g, Chili powder 50 g, salt 750 g and water 3000 g; Boil 1 hour, cool, discard the residue, and then make 50 grams of spiced granules into a mud that is neither thick nor thin. When curing, take 3-5 fresh duck eggs with your left hand and put them into the mud, and put the eggs stained with the mud into a small jar with your right hand. After filling them, seal them tightly with a lid to prevent air leakage. Spiced salted eggs can mature in 25-30 days in summer and 40-50 days in spring and autumn, with the best taste in 70-80 days.