Eggs

Salt

White Wine

Cling Wrap

Pickled Eggs: (Without Altar:) How to Make Steps

1.

I used 25 eggs ha

Professionals according to the size of the family adjusted

Above the preparations

This is a good idea.

The only wine we have at home is 38-degree wine

2.

Eggs must be clean and free of water

Take the eggs and turn them in the wine

3.

Then turn them in the salt

Then wrap them in the plastic wrap and you're good to go

4.

Eggs wrapped in the plastic wrap

5.

5.

Then wrap them in the salt

5.

6.

Then wrap the eggs in the salt

6.

7.

8.

Till all the eggs are wrapped, put them in the sun

The best way is to sunbathe them for two or three days

Then put them in a bag and put them in a cool place for about 25 days

You can cook them and taste the flavor if they are salty, then remove the wrap and wash and salt them and put them in the fridge

Whenever you want to eat them, cook them again

6.

These are the eggs that have been pickled for 25 days

These are the eggs that have been pickled for 25 days

This is the eggs that have been pickled for 25 days.

This is a 25-day egg pickle

The yolks are a little too salty

The eggs that were left in the refrigerator overnight were more oily than this one, I don't know how it happened

Anyhow, it's very tasty and the whites are tender and the yolks are oily