Ingredients

The following ingredients have 11 Servings
  • 10-12 eggs ((fresh) - make sure they have no cracks)
  • 1 cup salt
  • 4-5 cups water

Instruction

  • In a pot, bring the water with the salt to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely.
  • Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the jar making sure that all eggs are fully submerged.
  • To keep the eggs from floating to the surface, put some water in a plastic bag and place this on top of the jar to push the eggs down.
  • Close the lid of the jar and store it somewhere at room temperature for 3-4 weeks.
  • At the end of the third week, test one by putting it in a small pot, add water and bring it to boil. Boil for 10-12 minutes covered at low heat. If you are satisfied with the saltiness, then boil the rest. If not, then leave for another week.
  • Mark the salted eggs and refrigerate up to a month.