I still don’t understand why this method for cooking your eggs, known for thousands of years, is still highly unpopular in Europe.
2 l water;
500 g salt;
10 raw eggs
Add the salt and water to a pot. Bring to a boil and wait until the salt melts completely. Set aside until cool.
Find a dish to fit 10 eggs comfortably. Put them there. Pour over the salted water and cover. Keep them in the salty water at room temperature for at least two weeks. Boil eggs as usual before eating.
If you want an even saltier taste, I recommend keeping the eggs in salted water for longer – up to two months. I’d have the first taste-test after a month. The yolks will keep getting more and more orange. Serve these eggs with a savory porridge, stews, soups, salads, and even the Pink soup.