1, add white wine or yellow wine can quickly out of the oil, pickled salted eggs can be added to the appropriate amount of white wine or yellow wine, the amount of wine does not need too much, but they are able to make the salted eggs quickly out of the key, because white wine and yellow wine can accelerate the protein coagulation, so that the yolk faster to squeeze out the oil.

White or yellow wine also has the added effect of helping the salt penetrate, thus making the pickling time much shorter as well, and the process can be completed in about 10 days.

2, with the earth eggs pickled salted eggs out of the most salted eggs the reason why the oil, that is because the yolk itself contains fat, pickling process is just the yolk of the oil forced out. The oil content in the earth eggs is significantly higher than that in the foreign eggs, so only with earth eggs to pickle to get out more oil.

3, sun exposure is also the key to salted eggs out of the oil, and so salted eggs after the end of pickling, you need to put the salted eggs pickled in the sun half a day, which is also a key step to make salted eggs out of more oil.