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It's likely that because you're cooking them in a basic (ph, acid vs base, etc) solution that the egg is being changed chemically. Using a harsher base might s
by simcop2387 14y ago
It's likely that because you're cooking them in a basic (ph, acid vs base, etc) solution that the egg is being changed chemically. Using a harsher base might shed more light on that (though would possibly make it inedible).
- ars 14y ago> though would possibly make it inedible Nope: http://en.wikipedia.org/wiki/Thousand_year_egg#Modern http://en.wikipedia.org/wiki/Thousand_year_egg#Modern that's with alkaline, and you can use acid to make a pickled egg.
- simcop2387 14y agoLooking at it, i'd consider it inedible :) But good to know that stronger bases have been used to do that kind of thing.