1. When salted eggs are salted, the salt should be dissolved in boiling water to a saturated degree (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious. 2. When pickling eggs with white wine, first soak the washed and dried eggs in white wine one by one, then roll them evenly with refined salt and put them in a container for about 30 days. This method is the simplest. 3. Spiced eggs Take a proper amount of pepper, spiced star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. 4. plant ash salted, eggshells dipped in water (most products sold in the market are salted in this way). 5. Marinate rice soup with rice soup or Tonga yellow mud or red mud after cooking rice noodles, and add salt (the amount of salt is out of proportion, so add it according to your own requirements). It is said that this salted egg yolk is the most oily. 6, pressure cooker curing as long as 3-4 hours can be cured! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.