The invention discloses brine for marinated eggs, and belongs to the technical field of food processing. The brine is prepared from the following raw materials in parts by weight: 23-25 parts of yellow rice wine, 2-5 parts of star anise, 1-3 parts of cinnamon, 0.5-1 part of clove, 6-8 parts of Chinese prickly ash, 3-5 parts of liquorice, 4-8 parts of gynura bicolor, 10-15 parts of chilies, 1.5-5 parts of wort, 6-9 parts of dried ginger, 3-7 parts of eucommia ulmoides, 0.3-0.5 part of fructus amomi, 2-5 parts of netmeg, 5-10 parts of agilawood, 2-6 parts of table salt and 200-300 parts of water. The invention further discloses a marinating method of the marinated eggs. The method comprises the following steps of precooking, marinating liquid preparation, ultrasonic treatment, marinating, vacuum packaging and sterilization. The marinated eggs prepared by the method are rich in marinating fragrance, uniform in flavoring, quick in marinating and consumption-saving, and the hardness of themarinated eggs in the preservation process is reduced on the premise of ensuring that the flavor of the marinated eggs is not changed.