How is the skin egg made?

Poultry eggs 10 kg, 10 kg of water, caustic soda 500-600 grams, 200 grams of black tea, 400 grams of salt.

First of all, we will be black tea with 3 kg of water heating, simmering called dark brown tea juice, will be filtered out of tea leaves to spare. Then caustic soda into the prepared jar, add 7 kg of water for stirring and make it completely dissolved, and then poured into the tea juice, salt and again stirred well, these jobs are done and then put the eggs into it, and pressed under the liquid surface, cover the lid seal, placed in the 20 ℃ environment pickling about 13 days, it will be taken out of the shell to check.

If the egg white is solidified and transparent, take the egg out and soak it in a mixture of 50% liquid and 50% cooled water for 10-15 days. The concentration of the liquid can be increased or decreased according to the solidified state of the egg white.