UPDATE: Some a tangential Info:
i pickled and canned the last batch that peeled successfully, and still had some brine leftover in the pot, and being lazy, I hadn’t disposed of it yet.
this morning, I made some scratch corned beef hash, and decided to have poached eggs instead of fried. And then I decided “WHY NOT POACH THEM IN THAT POT OF PICKLING BRINE.”
First, they were probably the most perfectly- formed poached eggs I have ever dropped directly from shells - usually I have to put them in small cups and gently slide them into the water. The high vinegar content just sealed them up instantly.
second, they were not horrendously sour - the initial blast of vinegar was about wheat I expected, but mixing them in with the hash actually gave it a wonderful flavor.
so, if you like pickled eggs, and you like poached eggs, consider trying poaching in the hot brine.
just my $0.02