Combine water and salt in a medium-sized pot. Heat while stirring until the mixture reaches a boil and the salt is fully dissolved. Allow the brine solution to cool to room temperature before proceeding.

Gently place the eggs in an airtight container, pour the cooled brine over them, and seal the container. Store the container in a cool, dark place for 30 days. Then, you can boil or fry the eggs. If you plan to fry the eggs, a curing time of 14 days would be enough.

Soak the eggs in vinegar for 15 minutes, turning them halfway.

Remove the thin film from the eggshell under running water.

Place the eggs into an airtight container, bury them under a layer of salt, then secure the container with a lid. Keep the container in a dark location. The eggs will be ready to use after 7 days.

Mix salt and vinegar in a bowl.

Separate the yolks from the whites, and carefully place the yolks into the mixture.

Cover the bowl with cling film, and let it rest for 24 hours in a spot away from sunlight.