It's very important to use the right amount of salt. an old recipe recommends putting an egg into the pickling solution and maki
ng sure it neither sinks nor floats: a sinking egg indicates too little salt while an egg that floats on the surface indicates too much salt. what is the assumption behind this recipe? 1. all eggs have the same volume. 2. all eggs have the same shape. 3. all eggs have the same density. 4. all eggs have the same weight. 5. the salt tends to neutralize the cholesterol in the egg
