Boiled eggs: add 2 teaspoons of salt to a pot of water (enough water to cover the eggs) bring a large pot of water to a rolling boil. Gently lower eggs in with a ladle. My eggs are still quite small (~45g) so 8-9 minutes does fine, but a larger egg may take up to 15 minutes) to boil hard. Immediately submerge your hard boiled eggs into ice water (although these days I use snow water LOL). Let sit for ~10-15 minutes and start peeling. I take the eggs out of the snow water as I peel not all at once.
I don't remember the exact recipe I used for the brine, but here is: I also don't like the pure vinegar taste store bought pickled eggs have.
14 hard boiled eggs (only 13 made it into the jar.. thanks to myself and the dog)
2 1/2 cups white vinegar
3/4 cup white sugar
1 teaspoon pickling salt
2 cloves of garlic
2 jalapenos (I used 1 green, 1 white)
2 bay leaves
Bring the vinegar, salt and sugar up to temperature so the sugar dissolves, let cool. Add eggs & "dry" ingredients to jar and fill with brine. Let sit for a few days at least! I managed for 2 days and the eggs had a gentle hint of jalapenos... I shook the jar once a day for proper distribution of flavours.
He probably wants to know where your roosts and nesting boxes are located.
