Kombucha Egg

This morning two long running experiments came together fortuitiously. First there is komucha. I have tasted many that were positively vile with seaweed and other garbage. Then others that just tasted like fruity vinegar. But I imagined just a sweet tea kind of komucha would be lovely. So I just made some black tea with sugar and threw in a disk of vinegar mother to see what might happen. Three weeks later it is perfectly delightful. Tart tea vinegar. Not effervescent, maybe because I left the lid off? But then it occured to me, if this is really just vinegar why not throw in some hardboiled eggs and see what happens? I didn't salt it, but maybe should have. We shall see. If it works, maybe vegetables would pickle nicely in it too. Does anyone have experience with this?