1, brine pickled eggs, pickled salt dissolved in boiling water, to be saturated to the degree (that is, 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 pickling salted eggs, simple and quick, yolks out of 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 refined 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, refined salt, equal amount of water to boil for 20 minutes, poured into the porcelain altar. Then wash the 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.