Let’s talk about why there are only salted duck eggs and no salted eggs. Have you ever seen salted eggs?

Our family used to raise chickens, because there were no good vegetables in the countryside. To buy meat and fish, we had to walk ten miles of mountain roads, so selling eggs was naturally inconvenient. So my grandma would often save eggs to eat. There was no refrigerator at that time. She can make salted eggs. If she can't finish them at home, she will give them to my uncle's house and my sister-in-law's house. Anyway, when they come back, grandma always brings them to them. I know there are two ways to pickle eggs. First, pick out the eggs that are to be used as salted eggs. The surface must be undamaged, wipe it clean with a damp cloth, then dry it with a dry cloth, and set it aside for later use. The second step is to dig clean loess in the countryside, mix it with two pounds of soil and one ounce of salt, mix it with water, and mix it into yellow mud. Then put the eggs in it, cover it with thick mud, and put it in a clean, clean bottle. When the broken pickle jar is full, close the lid and put water on the rim. In this way, after twenty days, you can eat it. Later, we had a refrigerator at home, and we didn’t eat salted eggs very much, and grandma didn’t make them either, but my sister-in-law still liked the salted eggs her mother made. The old man no longer had those pots and jars, so he found a plastic bag, washed and dried the picked eggs, dipped both ends of the eggs in a salt water dish, and sealed them in the plastic bag. After a week, he could still eat them. Here comes the salted egg.