1. What is the best ratio of salt to water?
2. How long do I brine the eggs?
The ideal result is to get an egg that is salty, but not unbearably salty, and a deep orange oily yolk. I've been brining some eggs in supersaturated water (where I dissolve as much salt in the water as possible), but I've been told that is too much salt.
I've been told that dipping eggs in wine and rolling them over salt is a better method, but I'd like to know what you all think