1. wash duck eggs, dry clean drain until completely inserted into the prepared glass pots. 2. do the pickled eggs without salt for salt water into the pot until boiling and fire brought the salt dissolve all the lift down from the furnace room until completely cool. 3. pour cold water, salt and egg until the flood into a dozen eggs. Then use a plastic overlay, water duck eggs sink under water at all times. Close the lid well kept in the shade for a long time, about 2-3 weeks for a fried egg, about 2 weeks retained for egg soup retained approximately 3 weeks.
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