Ingredients

10 eggs

1/2 cup salt

1 bowl red vinasse

Directions

1. Clean and rinse eggs, drain, until dried

 

2. Pour red vinasse and salt in a large bowl, mix until even

 

3. Dredge the eggs in the bowl, until coated

 

4. Put the eggs in a large jar

 

5. Pour all the remaining red vinasse in the jar, seal the jar with a lid, put the jar in a cool, dry, well ventilated place for 20 days

 

6. Take out, boil for about 6 minutes, serve

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