Pickled eggs

Overview

I like pickled eggs. It tastes best when the eggs are marinated in oil. It tastes great with steamed buns or flatbreads.

Prepare eggs, half a bowl of white wine, half a bowl of salt, plastic wrap, and a jar. Choose eggs that are fresh and intact, wash them clean and dry them.
First, put the eggs in the white wine and wait for 20-30 seconds. You don’t need to be too strict, just about the same to ensure that the eggs are fully soaked. Then, roll the eggs in salt so that the salt evenly coats the surface of the eggs. Finally, wrap the eggs in plastic wrap. Okay, put everything you remember into the jar, place it in a cool place, and you can eat it in 3 weeks. If you don’t have a jar, a plastic bag will also work.
After marinating, take out the eggs, remove the plastic wrap, wash them, and cook them with water. Use medium heat when cooking so that the eggs will not break. This is what it looks like after being marinated for nearly four weeks, and it has already produced oil. Eat it as soon as possible after marinating. If it takes a long time, it will be particularly salty and the oil will become less or disappear.