Wash the eggs gently.

Add white vinegar (3 tbsp) to a clean bowl of water (2 cup) and stir it a little to mix the solution. Add more water as needed. There needs to be enough vinegar solution to fully submerge the eggs.

Soak the eggs in the vinegar solution for 30 minutes. This soaking process will soften the eggshell and let the salt penetrate easily.

Prepare the salt (3 tbsp) and rice wine (3 tbsp) in separate bowls. The rice wine needs to be at least 40% alcohol to kill any bacteria on the eggs.

Make sure the bowls are large enough that you'll be able to easily roll the eggs around inside.

Take the eggs out from the vinegar solution and gently dry them.

Dip each egg into the bowl of rice wine, making sure that all of the eggshell surface wet. The wetness of the rice wine will help the salt adhere to the eggshell.

Then, roll the egg into the bowl of salt until it's completely covered in salt.

Finally, wrap the coated egg with a prepared square of plastic wrap. Lay the egg down in the center of the plastic wrap, pull one edge of the plastic wrap over and then roll the egg along the length of the plastic wrap to keep wrapping it. Then, tightly twist the two free ends to seal the egg in.

Put the wrapped eggs back into the egg carton for storage, and write the date on it to keep track of timing. Put the egg carton in a plastic bag. Let it cure in a cool, dark, and dry place for 4 weeks.

Consume after 4 weeks of curing. Don't wait longer than 4 weeks to use them, as the egg yolks will begin to break down.

If you would like to preserve the salted eggs for longer, crack the eggs, remove and freeze the egg yolks. The frozen egg yolks will keep for longer.