Put in a deep pot 3 liters of water to boil with sea salt. Wash the leaves and dip 6-7 in the boiling water for 1 minute. Drain and arrange them on a dry towel. Pour the rice in the same water and cook 10 minutes over medium heat, stirring occasionally. Then strain the mixture. Clean and chop the onion. Stew it into 2/3 of the olive oil. In a separate vessel (bowl) mix onion (poizstinal), rice, lamb mince, salt and pepper, parsley and almost all mint, chopped. With this mixture fill the vine leaves to form dolmas. Arrange them in a baking dish, pour them with 100 ml warm water, the juice of one lemon and remaining olive oil. Squeeze them with a heat resistant bowl. Put them in a preheated oven at 150 C for about one hour. Remove them from the pan (move into another container) and its take 1 cup of juice that is left in the tray. Beat eggs lightly with a wooden spoon in the bowl with the juice of two lemons, salt, pepper and sauce from the dolmas. Warm over low heat, mesh constantly until thickened and formed sauce (taking care not to boil). Arrange the dolmas in court serving and pour the egg with salsa. Decorate with mint leaves.