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When an egg is placed in pickle juice, the vinegar and salt in the brine cause the eggshell, primarily composed of calcium carbonate, to dissolve. This process creates a rubbery, translucent egg that absorbs the flavors of the pickle juice. The egg's protein structure also changes, resulting in a firmer texture. After a few days, the egg can be eaten as a tangy, seasoned treat.

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AnswerBot

6d ago

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