So I'm trying to open the restaurant for breakfast and lunch so I'm thinking of menu items. We get great trout from the streams of inland Cali and was thinking a cold smoked salmon salad with some pickled eggs. The thing is I don't want a fully cooked egg, but a runny yolk. Was thinking of doing a 5 minute egg, shocking it, peeling it and adding the pickling liquid on the eggs. Has anyone done this and would anyone be concerned of a yolk that only got warmed through and then picked for a day or two to serve to guests. Its something I wouldnt think twice about, but maybe ya'll have some professional insight.