/ck/ - Food & Cooking

>>9003563

I cooked and removed the water egg. Then added the vinegar egg. This egg was more round shaped, did not create a lot of loose whites, and my assumption is that the egg whites are all contained in a pouch of albumin which was already chemically cooked by the vinegar, and that the egg never wanted to mix as freely with the vinegar. In fact, they may even repel each other a little?

This is a picture of the vinegar egg cooking. The loose bits are from first egg.