I tried searching online but I’ve mostly gotten results about cocktails that have raw egg in them or science experiments that use uncooked eggs.
I was soaking some eggs in soy sauce and the idea came to mind.
They tend to fall apart. Takes a bit, and don’t ask me to explain the chemistry, but that’s what happened when I decided to try it.
I also did the thing with soaking eggs in cola and a few other internet “experiments”.
The end result was about a dozen wasted eggs, with none of them being at all palatable, but none that would make you sick. The least bad one was the cola “pickling”. Tasted just like a sweet pickled egg, without the vinegar to balance out the sweetness. It was also kinda gross looking, but didn’t match the extreme visual changes from the 5 minute whatever video.
This was back before covid a year or two, but it was in response to something posted on reddit, and I decided to see what the various videos about soaking in various things would turn out. I remember the cola thing, booze (I did one in vodka, another in red wine), vanilla flavoring, and two others that were along the same lines, but I can’t remember because it’s been too long lol. I think the one was in cinnamon oil? Anyway, point being that you can’t trust any of those shitty little gifs about food
The wine eggs were edible at the end of two weeks, but were unpleasant. The outer few millimeters were dyed, and the yolk starting to get funky. The vodka one was just falling apart when I pulled it from the jar. I can’t say 100% that it wasn’t something wrong with the eggs themselves, like a crack or whatever that I didn’t find when examining them before jarring. But I didn’t find anything like that, so that’s whatever.
I’ve done similar things over the years. You know the cured yolks? You take the yolks, separate them, settle them in dish filled with salt and sugar, cover them over and let them cure for a few weeks. Then you bake them all the way dry. They’re supposed to be some kind of super umami thing. Totally not worth the effort. Tastes like hard boiled egg yolks. Not even as strong as shredded parm.
About the only thing you can soak hard boiled eggs in and it not be a waste is a pickling solution. There’s plenty variations of those out there, but none of them are single ingredient.
They tend to fall apart. Takes a bit, and don’t ask me to explain the chemistry, but that’s what happened when I decided to try it.
I wonder if this isn’t caused by the egg white drying out and becoming smaller, after denaturation forced it to settle. Was the yolk intact?
Nah, the yolk was mostly mush.
Then it was something else.
This is weird to be honest. Alcohol denatures proteins and absorbs water from organic material, so I’d expect the egg white to be firmer. I wonder if there’s some process that I’m overlooking here?
Couldn’t tell you. I don’t have enough knowledge about the interaction between the protein and alcohol to even guess
I consider this a peer review of the internet. Thank you for your service.
Well, you can make pickled eggs. And you can make drunken pickles. So why wouldn’t drunken pickled eggs work?
I’m really surprised Dokaryan hasn’t done this one yet. For those unfamiliar he’s a guy that makes videos of soaking food in liqour for a week “or until something interesting happens”. He then eats some of the food, and takes a shot of the liqour. His concoctions range from really delicious (strawberry candy in blueberry vodka) to downright foul (squid in Kraken rum).
His personality probably isn’t for everybody. He’s kinda loud and owns way too many fedoras, but he has grown on me.
Honestly his personality being kind of annoying makes it more enjoyable when he does something disgusting.
This is just ramen eggs? You put peeled soft boiled eggs in a sandwich bag overnight (in the fridge) with a mix of Sake, water, soy, and sugar until it absorbs the flavour.
That sounds delicious. I am going to try this. Any recipes I should use?
We all know how trash Google is for recipes
https://www.youtube.com/watch?v=4Rg_ERDhWg0 looks like the best match for the recipe I had been using (skip to 1:43 since we know how to boil eggs)
Apparently people are suggesting to ‘cook’ the flavour mixture and then cool it down before use (e.g. https://www.youtube.com/watch?v=cugjqa-KFVM ) which might tie in to your original question about the alcohol content, as that would remove the alcohol?
Slightly worried that I’m not seeing any results for “ramen egg” on UK and mainstream recipe sites - hope this isn’t a bad omen
No idea. Have you tried it?
I suspect it might become unpalatable, but I don’t think it would become toxic. It also probably depends on the alchohol.
Not yet. I feel like if it works well with gummy bears so eggs would work even better.
Why the hell would it work better?
These are two very different flavors of thing we’re talking about. No doubt you could soak booze up with a hardboiled egg. But why the fuck would you want to?
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I’m mostly talking about absorbancy
Try mixing some mirin or chinese cooking wine into your soy sauce. It could work.
Raw eggs give you drunk chicks.
I thought this whole thread was a joke about eggsplosions.
Eggs pickled in alcohol is a thing, used to be served in bars I think.
That sounds right but I thought it was mostly vinegar.
Egg whites would get denatured and personally, I wouldn’t risk eating them,
Egg whites get denatured every time you cook them, that’s what makes them white lol
Maybe they only eat raw egg.
you are aware that denaturation and cooking are two separate processes, aren’t you?
