How to cook
Pour 12 1/2 cups (3 L) water in a large container. Add salt and break the egg in the water.
Once a coin-sized portion of the egg appears on the surface above the water, that's enough salt. Take the egg out. Add the wine and mashed garlic cloves.
Leave the fillet to sit for 30 hours in the salty mixture.
Leave in the fridge for 3-4 days, in order to harden well before it's ready for consumption.