Ingredients:
Fresh Eggs
1/2 cup canning salt
water
The eggs should be submerged for weeks in a supersaturated salt solution. Fit in as much eggs as I could in a wide-mouthed quart jar. Then I fill it with water and pour it off to a small saucepan to approximate the amount needed to boil (of course add a bit more water for allowance).
Boil the water and continuously add canning salt (I used Morton) by 1-2 tbsp increments to fully dissolve it up to a point when it could no longer dissolve (which is called the supersaturated salt solution). Let it cool down. Since heat increases solubility, it was expected that some salt re-crystallized as the solution cooled.
Pour the solution into the jar with the eggs, making sure that the eggs are fully submerged. (If eggs tend to float as the saltiness increases buoyancy, you should add some weight to it). Cover with a cheesecloth like so and used the screw band to secure it in place (you may use rubber band for the purpose). 
Notice that a label containing the date of start is placed. Wait waited until the 25th day, when my friend Ana was here and we shared pinangatthat she cooked.
Boil the eggs in the brine itself for 10 minutes then submerg them in cold water, and cube them, then mix with diced fresh red ripe tomatoes.
Boil the water and continuously add canning salt (I used Morton) by 1-2 tbsp increments to fully dissolve it up to a point when it could no longer dissolve (which is called the supersaturated salt solution). Let it cool down. Since heat increases solubility, it was expected that some salt re-crystallized as the solution cooled.
Pour the solution into the jar with the eggs, making sure that the eggs are fully submerged. (If eggs tend to float as the saltiness increases buoyancy, you should add some weight to it). Cover with a cheesecloth like so and used the screw band to secure it in place (you may use rubber band for the purpose). 
Notice that a label containing the date of start is placed. Wait waited until the 25th day, when my friend Ana was here and we shared pinangatthat she cooked.
Boil the eggs in the brine itself for 10 minutes then submerg them in cold water, and cube them, then mix with diced fresh red ripe tomatoes. An alternative way to salt eggs in clay
1. Mix 12 cups of clay and 12 cups of salt, adding water until well blended
2. Apply a generous portion of this mixture at the base of an earthenware pot
3. Coat each of the eggs with the mixture
4. Arrange in layers and allow 1-2 inches in between to prevent breakage
5. Cover with extra mixture and store
6. Try eggs after 15 days. If not salty enough, extend storing period
7. When ready, boil eggs for 5 minutes, and let stand 10 more minutes.
8. Color eggs, if desired.
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