Scrub pig's feet under cold running water. Dry and set aside. Put about 10 cups of water in a large bowl. Add 1 cup of salt and stir until dissolved. Add the egg in the shell If it does float add more salt until it does, stirring to dissolve as before. Remove egg. Add the pig's feet, saltpeter, 3 bay leaves, thyme and 1 teaspoon pepper. Add more water, if necessary, to completely cover feet. Cover and refrigerate for 3 or 4 days. Drain and add remaining 6 cups water. Add onions, carrots, vinegar, remaining bay leaves and pepper, red pepper, cloves and allspice.
Bring to a boil, lower heat and simmer 2 hours, or until tender. Transfer pig's feet to a bowl, or large jars and pour cooking liquid over them. Cool, cover and refrigerate. Makes 6 servings.
