I know the first thing you’re thinking is “Do they taste good!?”, but before I answer that I want to quickly go into the mechanics of making these pickled, salt cured, hen’s eggs. The acidity of the salt brine is responsible for dissolving the calcium in the shell leaving a pickled or cured version of the grade school “naked egg” project.After steaming them, I added a normal pickled salt cured egg to the picture to show the difference. Now, to their taste…way, way too salty compared to the normal one seen here. The texture was very nice and creamy though.