CORRECTION:
I used Mango Chilli LMNT not Lemon Jalapeño.
Had something odd happen to egg in my cold brew this morning. The cold brew was room temperature. I added two eggs and about a Tablespoon of unmelted butter. The only new component was Lemon Habanero LMNT. I mixed as usual in the blender on low.
The eggs foam seems to have scrambled. Is it possible that the lemon in the LMNT caused them to cook?
Isn't there a cooking technique involving lemon or lime juice?
@ketoadmin I'm planning to get some lemon or lime juice and test my hypnosis
So I was doing a mayo experiment this morning. I saved the brine from my tangy pickled lettuce and instead of using the standard mayo ratio of 3TB water and 1TB vinegar, I instead used 1/4 cup of the brine (which I suspect is at least a 1:1 ratio of vinegar to water). When I did the microwave pasteurization technique, the yolks started to clump up by the time I hit 90 degrees.
So acid definitely seems to cook eggs. This also means that the next time I make this style of mayo, I may need to pasteurize the yolks without the brine (or figure out an alternative way to pasteurize them). It's also possible that I won't need to pasteurize, given the increased acidity of the mayo.
Illegitimi non carborundum
