1. Marinate the eggs for a while, and cook a few to taste. If you think they have reached the optimum salinity, take them out and cook them, let them cool, and then put them back in the original salt water, so that the salted eggs will not be too salty or go bad and can be kept for a long time.

2. Take out the eggs immediately after soaking them in 60-degree soju, then roll a layer of salt, put them in a jar or a good plastic bag, seal or tie the bag with a lid, and marinate for about 40 days before eating. 3.40 fresh eggs, washed with warm water and dried. 300' grams of hot sauce, pour 100 grams of Erguotou wine and mix well. Roll the eggs in the hot sauce, then roll a layer of salt and put them in a clean jar. Sprinkle a layer of salt on it, seal it and cover it in the shade. You can eat it in three months. It is rich in red oil, salty and spicy, tastes like wine and has a unique flavor.

4. Cut off fresh pine branches and cook in water for 10 minutes. After cooling, remove the residue and pour it into a salted egg container. Can ensure that the water is clear and odorless. Dosage: egg 10 kg, pine branch and half A Jin. Can be used continuously.

5. Boil 25g pepper and 750g salt. After cooling, pour it into the egg jar so that there are no eggs on the water. Then pour in 80-100g of white wine, and you can eat it after two weeks. Eggs salted in this way can precipitate the oil in the yolk.

6. Cook the thick juice with black tea, add salt and a small amount of yellow wine, pour it into the yellow mud, stir it into a paste, and spread it evenly on the eggs. When it is slightly dry, put it into the jar and seal the jar mouth. /kloc-you can eat it after 0/month.

7. Roll the eggs in thick rice soup, with rice on the big head and salt on the small head. The big head is placed in the altar layer by layer. Cover it and seal it with yellow mud. You can eat it after the ox month.

8. Put the duck eggs soaked in alkaline water into cold saturated salt water and cover them. It will be ready in 20 days.

9. Wrap the duck eggs in a layer of hot sauce, then a layer of fine salt and put them in a jar. Spray a little white wine and seal the altar. You can eat it in 20 days.

10. Cut off the tops of two or three Coca-Cola bottles and use them as containers for pickling eggs, and then pickle eggs with salt water. Switch back and forth, once every half month, and you can often eat salted eggs with appropriate salinity.