In short, is it safe to make pickled eggs where the yolk is still soft?
I want to make some jars of pickled eggs to give as Christmas presents but I hate hard boiled eggs. I have a technique down pat that results in solid egg whites and yolks that are orange and have a gel texture. Having never even seen pickled eggs with anything other than hard boiled yolks, it got me wondering whether there's some kind of food safety reason behind that. I've done some searching around on everything from food safety websites to food websites, to pickling blogs, to here and I can't find anything relating to yolks that are anything other than hard boiled.
Can anyone advise me on any possible safety concerns with using eggs that have yolks that are still not entirely set in the middle?