Wash your eggs to removed dirt and place it in a wide-mounted jar (plastic or glass) container with lid.

In a saucepan, put the water and bring to boil. Add the salt gradually and keep string until you reach to the point when the salt is could no longer dissolve which called supersaturated salt solution. Let it cool down and put your 1 tbsp black pepper corn.

One cold enough, pour your brine solution over your eggs and make sure the egg should be completely submerged with the water. (Don't be surprise with the black pepper corn floating lol)

Store the jar in room temperature for 21-25 days or more it depends if you like it more saltier. They say do a readiness test on the 21st day by trying to cook one egg and if you think it is salty enough for you then its good boiled it all and serve. But if you think your egg is not yet ready, leave them in the brine for 4 to 6 days more :) Notice that I placed a little label on the jar to remind me about the dates and for me to keep on track!

To cook After 21 days: Instead of boiling the egg and to avoid them to have a cracking eggs, I cooked them in a streamer for about 30-35 minutes. Just make sure not to over cook it or else you'll get a black coated yolk.

Remind to set it to 30-35 minutes... Other than that!! the taste is perfectly good!! Best serve with lot of tomatoes and chilli!