I finally got to the store to get some pickling salt, so the eggs went in today! I did heat the water and make a saturated solution. There are a dozen eggs in the jar, and I used a blue plastic lid inside to push the top eggs under the brine, they wanted to float because of the salt. I am looking forward to tasting them! My DH says he used to like them when they were served at a pub he went to many years ago. Barnyard Dawg, I wish I had a good Chinese cook around! Around here if I want to eat I get to cook it myself.
