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Food Chem^
I have a bucket of eggs in my fridge. A saturated solution of R/O water, pickle salt (no iodine or anti caking agents, just sodium chloride plus impurities in the salt) magnesium hydroxide (food grade), aluminum hydroxide (lab grade) basically (get it!?) all added until saturated, there is a 2cm layer of indissoluble crap at the bottom.
Plus eggs! Washed and etched so no organic membranes etc. just the eggshell minerals exposed.
What’s going on in there? I can read equations so feel free just to answer with that. Why do my salted duck egg brines burn my skin?
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- 9 months ago
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