1, first of all, there must be a pickle jar. Before pickling eggs, all eggs need to be carefully washed with a small brush. In order to avoid eating chicken droppings, it is necessary to wash them carefully. After cleaning, the eggs should be dried, and they can be stored for a long time without deterioration until they are in a waterless state. In winter, air conditioners or hair dryers can be used to help dry them.
2. Prepare salt water from the pot. The solubility of salt is about 36%, and 20% salt solution is the most suitable for pickled eggs. If it is lower than 10%, the eggs will go bad easily. If there is too much salt, the eggs will be salty before they are oily. Add water and salt to the pot, then turn on the fire. Add a handful of pepper, a few star anise, cinnamon, pepper and fragrant leaves. Salted eggs with these spices are better to eat. After the water boils, turn to low heat and cook for 5 minutes. After the fragrance is cooked, turn off the torch and cool it with water.
3. Start pickling eggs. First, make sure that the jar of pickled eggs is water-free and oil-free, then carefully put the same dry and water-free eggs into the jar, and pour in the cold salt water, the height of which is 2~3 cm higher than the eggs. Pour in half a catty of white wine. White wine can denature the egg yolk, and oil can be produced as soon as possible. Finally, seal the jar mouth in a cool place.