*Water/bleach ratio is 19-1. This means 19 tablespoons water and 1 tablespoon bleach. It means 380ml water and 20ml bleach. Whatever measuring unit you use, mix 19 parts water and add 1 part bleach. This recipe is based on a bleach that is 6.5% – 8.25% sodium hypochlorite percentage. Do not use stronger bleach with this recipe. See photo below to know what to look for on the label. This bottle of bleach has an 8.25% sodium hypochlorite percentage. This means that for every 19 tablespoons of water, 1 tablespoon of this bleach would be added to make the disinfecting solution.
**Pouring eggs into the solution takes time because many of the eggs or bits of leaves will stick to the container. You’ll need to move those that stick to the solution and that normally takes five to 20 seconds. At that point, you choose to either leave the original ones in longer than 60 seconds or allow the late ones to be removed early. In too long, the eggs will liquefy. In too short, pathogens won’t be killed.)
***At 60 seconds, remove the eggs IMMEDIATELY from the bleach and place them in plain water. They aren’t as fragile as you think. Moving fast is much safer than allowing eggs to remain in disinfectant longer than 60 seconds. If you move slow and careful, some eggs may be in the solution too long and become damaged. If you watch the video, you can see how this is easily done quickly, without harming any of the eggs.