Before: Eggs

Here were 4 types of eggs that I cured for salted eggs. To get the idea of their size, see the picture below.

For the brine, I didn't check the salinity, all I did was to make a super-saturated salt solution (basically I just dissolve as much salt as possible in boiling water). Cured them for about 2-3weeks :)

from top CC: goose, duck, quail, and chicken egg :)