10 eggs

1/2 cup salt

1 bowl red vinasse


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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