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 cooked, take them out, wash them and cook them.