Pickled Eggs THREAD

kevin.303 said:
Mama's Pickled Sausage

Use ring baloney, smoked sausage or any type of sausage that is already cooked. Peel off skin and slice into 1/4" slices and start a layer of sausage in the bottom of a quart jar. Add a layer of sliced onion cut into the same thickness. Continue until the jar is filled with layers of onion and sausage. Pour on the "brine" until everything is covered.

Mix 1/2 c. sugar with 3/4 c. vinegar in a 2-cup measure. Add enough water to make 2 cups. Stir thoroughly until sugar is mixed. Brine will be tart but meat and onion will absorb that. Store in refrigerator overnight, keeping covered. Keep in refrigerator.
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thanks for the recipe its next on the list ...
ive been diving into the big jar -o-eggs and thee turning out pritty damn good i cant wait to get the sausage pickled ...somthing makes me smile about a big jar of eggs and one of sausage in the fridge ready for thepickin
here is a pic of my jar :D
IMG_0789.jpg

im not real good at postin pics so i havent figuerd out how to turn it:redface:
 
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Tried mine a couple nights ago. Turned out not bad.

The Red Hot & Jalapeno are just warm for me and have a bit of the jalapeno flavour coming through. I suppose I could see where Tabasco would make a much more hotter egg. I was expecting a bigger punch but by the second egg, the heat creeps up nicely on you. Sprinkling salt on them prior to eating really brought the flavour out, so i might have to increase the salt to the recipe.

The steak spice and malt vinegar ones turned out quite good. If you like malt vinegar, which I do, they are interesting to try as you really can taste the malt. The eggs actually turn a malt vinegar color on the outside and you can see where the malt vinegar has penetrated a 1/8" into the egg. Not salty or spicy enough for me so I might have to increase the steak spice a bit next time.

It was nice to see Darkarcher's pics!
 
man I was eating Southern fried chicken, grilled Jalepenos, and a couple pickled eggs...I feel weird

A month or two until the super spicy pickled beans are ready!
 
sealhunter said:
They used sell them as well at the gas station by my house, Pickled Eggs, Hamhocks, and Pickled weiners. Old Mirtle would go right to the shoulder in the one gallon bottle to get ya the last one, god love her. They said her hands and arms are what gave the last ones in the bottle "real" flavor!
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ugh, i just threw up a little in my mouth.

this is why you couldnt pay me to eat those last, lonely eggs deep-sixed in murky yellow brine for god knows how long at room temperature on some bait shop counter :puke:

'Mirtle, fish them flies outer that thar pickled egg jar'

homeade ones are OK, however :)
 
sealhunter said:
I eat them like M and M's

They used sell them as well at the gas station by my house, Pickled Eggs, Hamhocks, and Pickled weiners. Old Mirtle would go right to the shoulder in the one gallon bottle to get ya the last one, god love her. They said her hands and arms are what gave the last ones in the bottle "real" flavor!
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That's a great avatar. What part of the "Rock" are you from? I used to eat pickled eggs at the Fort Motel bar out on the Trans Canada outside St. John's.
 
DARKARCHER said:
thanks for the recipe its next on the list ...
ive been diving into the big jar -o-eggs and thee turning out pritty damn good i cant wait to get the sausage pickled ...somthing makes me smile about a big jar of eggs and one of sausage in the fridge ready for thepickin
here is a pic of my jar :D
IMG_0789.jpg

im not real good at postin pics so i havent figuerd out how to turn it:redface:
Click to expand...

mmmm appletons rum gawwwwwwwwwwwwwwww:p
 
The Missus makes a perfect boiled egg that is used in pickled eggs, egg salad, potato salad etc.. and is a lot easier to do than Julia Child's method .
Place eggs (fresh is OK)in pot, cover(about an inch) with water and bring to a boil. After boiling for about one minute she taps each egg(still boiling) with a butter knife cracking the shell and continues to boil for a total of ten minutes .Cold tap water(we have ice-cold well water) is then run over the eggs until they are cooled off .The eggs are then peeled ...usually the shell comes off in two pieces...nice and clean .
 
Wow. This thread was just too much! I can't read it without salivating. I've got 22 eggs cooking right now. I'll go with a modified version of Wally's recipe using malt vinegar instead of cider vinegar, and a more aggressive dose of cayenne pepper combined with a few drops of Purecap for extra heat.
 
:D Yeah, she be a fine thread :D

K, goin' to Costco in a few. I'm gonna buy a GIANT jar of pickles (if I can't find any empty jars) so I can get my egg production back on track.

I've gotten some good ideas from you fellers :D
 
Okay, that Julie Child 'Perfect Egg' recipe is far from perfect. 'Remove from heat for 17 minutes.' BS -- I've peeled two very under cooked eggs now and wasted a whole tray of ice cubes. I'm now going to start reboiling the remaining 20 eggs.
 
Gatehouse said:
The Perfect Hard Boiled Egg

Recipe By : Julia Child, “The Way to Cook”
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

- - - - - - - - - - - - - - - - - -

NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board, takes a bit
of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!
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I followed this technique verbatim. Clearly she drank way too much wine while scribing her steps! :)
 
BigBadBlair said:
Okay, that Julie Child 'Perfect Egg' recipe is far from perfect. 'Remove from heat for 17 minutes.' BS -- I've peeled two very under cooked eggs now and wasted a whole tray of ice cubes. I'm now going to start reboiling the remaining 20 eggs.
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Maybe your water boils at a lower temperature than ours?.... :D You don't live at 12,000'ASL do you?

I don't know what it is with you guys and your fancy cookin' techniques :D Just boil the damn things for 15mins and be done with it! my eggs are perfect every time. Once the water starts boilin' I turn em down to medium (just enough heat to keep the water boiling) start the clock... 15mins later they come straight off the heat and go directly under cold running water without passing go OR collecting $200.
 
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I ate the 1st batch of 12 eggs over 3 days starting 4 days after putting them up. Is that bad?

The second batch of 13 eggs (Sprite instead of water, started a day later) is still sitting in the fridge. It might last a full 2 weeks. But I doubt it.
 
BigBadBlair said:
Yeah. I guess I added too much salt to the water. Or I'm flying to high. I guess I'll stick to cooking eggs with heat, instead of removing them from the heat. :)

IMG_7740-large.JPG
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Pretty amazing. Almost in the same league as that image of a deity that appeared in someone's grilled cheese sandwich that sold on EBay for several thousand dollars some time ago :confused:
 
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