I have a sudden vision of myself, slowly adding salt to a beaker of water, until an egg floats - cackling madly, and tacking notes about ppm -
I assume you mean an egg in the shell? No pickled, like my grandad?
You have to stir and may have to heat the water to get the salt to dissolve. Hot liquid and stirring with a raw shell egg involved turns into badly made poached eggs.
Besides throwing off the specific gravity, which is measured at standard temperature.
And it's not ppm. It's ounces per gallon. Is why I have cheap SALT (not mineral) blocks that weigh 50 lbs.
Did you know that roman soldiers were paid in salt originally? It's a precious substance, if you can't get it, and need it.
How much salt do you have in your house right now? How much do you need to live per year?
/johnny