Salty Eggs

The other food we will try to make is salty egg.

salt : water = 1 : 4 (w/w) (ps. You can add some peppers.)
Put clean eggs into cool salty water. Remember the salty water has to cover all the eggs.
Seal and keep in room temperature for 20-30 days.
Steam or boil before use.
(ps. Some people suggest to try one first at 20 days to see if it is salty enough. If it is salty enough, then steam or boil them because the yolk will shrink if keeping them in salty water too long.)

We don't have big glass container to do it now. The only glass bottle we have can put 4 eggs only. Hmmm, 4 eggs is fine. We don't have balance, here it is:

400 mL water + 80 mL salt (i.e. 4 TBSP)
Microwave 2 minutes, then wait to cool down.
Pour the salty water into the bottle to cover those eggs.
We checked one egg after 3 weeks on Nov. 16, 2008, it tasted light salty only.
We checked the other egg after 4 weeks on Nov. 23, 2008, .....

We made another set of 4 eggs on Nov. 23, 2008 with 320 mL water + 3 TBSP salt.