Salting an egg is a very evident process. First, you must mix the clay, the salt, and the water. The clay that you must be used is from ant hills or termite mounds; also the kind of salt that must be used is table salt. You must used the ratio 1:1:2 in mixing the clay, salt, and water until the texture of the admixture becomes smooth and forms a thick texture similar to cake batter. Step two is to dip the fresh eggs in the admixture and packed in a box. Fresh duck eggs are must be used in dipping to the admixture, and packed in 150-egg batches in newspaper- lined 10x12x18 inch wooden boxes or boxes of dried fish packing. The whole batch is then lightly wrapped in newspapers to slow down the dehydration process. Next, the eggs must store indoors at room temperature for 12-14 days to cure. This way the salt works its way into the eggs uniformly in the batch. Curing can last up to 18 days, but that result in every long-lasting red egg that can have 40-day shelf life, which is largely unnecessary, as the eggs are stocked and replenished biweekly. Step four is to clean and cook the eggs. After the two-week curing period, the eggs must be hand- cleaned with water and a brush ad prepared to be boiled in low heat for 30 minutes. Time is measured from the first moment the water boils and the immersion of the eggs. The 50-egg batch is then wrapped in fish nets for ease of removal from the cookware. The cookware must be large enough to accommodate the batch with a two-inch covering of water.