/ck/ - Food & Cooking

>>12714167 link to old thread

the good eggs have are very clear, but the brick has absorbed the salt which crystalized inside.

While the good eggs have texture of a cut away of a gelatin based candy like sugar coated jujubes, thebrick is more like a sour gummy worm consistency, and is about as transparent as an orange.
I think what I need to do now, is switch from salt, to sugar.

there is a major problem with doing that though, I won't be able to bake the moisture out of sugar.
however I already have a number of types, including oddballs, on hand, though I'm not sure I'll have enough containers.