@the-gravedigger saidIt is new juice.
Why not use new pickle juice ?
I bought a jar of pickles and I ate them over the course of 24 hours then I put the hard boiled eggs in.
Poor man's pickled eggs.
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@kannstipated saidYeah, fair point. It's not like the salt is going to evaporate or get metabolized into something else.
No just plain old dill pickle juice.
Why would food poisoning happen?
Plenty of salt in pickle juice already right?
Say, what's your method for shelling hard-boiled eggs?
That's where I (and the shells) get stuck.
I used to have a problem with it and a lot of them would be so damaged I would throw them out so I looked it up.
Add salt to the boiling water and wait for the water to be boiling before the eggs go in.
Boil the eggs for 13 minutes and then hit them with cold water forcing them to cool off quick.
Then put them in the fridge over night and when you peel them it's easy.
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@kannstipated saidThanks!
I used to have a problem with it and a lot of them would be so damaged I would throw them out so I looked it up.
Add salt to the boiling water and wait for the water to be boiling before the eggs go in.
Boil the eggs for 13 minutes and then hit them with cold water forcing them to cool off quick.
Then put them in the fridge over night and when you peel them it's easy.
@kevin-eleven said
Say, what's your method for shelling hard-boiled eggs?
the reason why eggshells stick, and how to stop it, inna minute and a half
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@rookie54 saidThank you, @rookie54! That guy's video makes a lot of sense.
[youtube]/zFgKM2_Hasg[/youtube]
the reason why eggshells stick, and how to stop it, inna minute and a half
It seems to be related to the reason one should not cook meat at a high temp for anything longer than a quick sear -- because the heat will make the meat seize up as if it's having a muscle cramp, squeezing all the juices out and leaving the meat too dry and tough.
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3 edits
In related news, this morning I opened a recently bought jar of kimchee that was packed to the top and still fermenting. Kimchee juice all over the counter.
I'm still alive (after eating some with breakfast), so it's probably the right kind of bacteria bubbling away in the jar.
