{Hands Steve a rusty machete} Nowt wrong wit' pickled eggs, lad! Each to their own. Once in a while, anyway! ;-) Plus, if you have a surfeit of eggs, hard boiled eggs apparently work better from old eggs, rather than young. Therefore if you have a surfeit of old eggs, it makes sense to pickle some to preserve them (why else did you think pickling was invented?).

As to the ripov's "white filth", that's almost certainly a partial result of the water that is injected into 'processed' meat (be it chicken, bacon, steak, whatever) to plump it up. The other possible component is the added sugar - mostly that becomes the tasty brown skin / scum / skein on the bottom of your pan, but it might well contribute to the 'white filth'.