Take a plastic/glass container large enough to hold the tongue and water. Place the tongue in an open plastic bag and lower it into the container. Run enough cold water to cover the tongue by at least two inches. Remember to keep the top of the bag open and above the water level. Remove the tongue, and pour the water into a large pot.
Add the raw egg to the water and begin to add the salt, about 1/2 a cup at a time, stirring well each time to dissolve before adding more. Stop adding salt when the egg floats, and remove the egg.
Stir in all the remaining ingredients except the tongue, and bring to a boil and strong-simmer for 20 minutes. Remove from the heat and let the brine cool down to room temperature.
While the brine is cooling, prick the tongue all over with a needle and place in the container.
When the brine is fully cooled, pour it over the tongue. Top it with loose plastic and then weigh the meat down with a bowl or something similar so it will stay under the surface. Cover the container and refrigerate 3 days per pound of meat.
Make sure the meat is turned every 2 days, and that it is always completely submerged. Add a bit more water or make some extra brine if necessary.
When the pickling process is completed, place the tongue in a large pot with enough water to cover by 3 inches. Add some chopped up celery, carrots, onions, and the brine spices (can be recovered by straining the brine) along with 4 T. of vinegar.
Partially cover and simmer for about 2 1/2 - 3 hours.
Remove tongue and let cool for about 5 minutes before you remove the skin.
Slice and Serve