Pickled Eggs THREAD
- Thread starter Wally
- Start date
I've been using the 15minute benchmark for a decade and I've never had a problem with discolored yokes. I do boil the eggs from cold water though. I think they'll crack if you just dump em into boiling water (that or they don't cook right.... haven't done it since the first mishap)
Sounds good, I'll stick with a week
I just did em that way because I though it would taste good
I've never made em this way before so you might wanna wait for a taste report before you get elbows deep It isn't rocket science. What I posted in my first post should be more than enough to have you pickling eggs. The only variance is spices.Now i need a link to learn how to make them..
Yeah, you could. You'd wanna make sure that your jar is well sealed and well sterilized though. Some recipes call for proper canning (like boiling your masons jars after sealing them) and then leaving the eggs in a seller for a month before eatin' them. a)I don't have a seller b)I don't think I can wait for a month
Mmmm... Pickled eggs, YUMMY!!!
I make "poor man" pickled eggs... Buy a bottle of garlic dill pickles, eat pickles, boil a dozen large eggs and put them in the left over juice.
Leave them at least a week, YUMMY!!!
Cheers
Jay
I make "poor man" pickled eggs... Buy a bottle of garlic dill pickles, eat pickles, boil a dozen large eggs and put them in the left over juice.
Leave them at least a week, YUMMY!!!
Cheers
Jay
LOL You mean lazy mans pickled eggs...
Vinegar is like $1/litre I've had pickle juice pickled eggs and they're NOWHERE near as good as proper pickled eggs. I don't think pickle juice is strong enough. Try making some with the instructions in my first post... it's, cheap, easy and tastes awesome.
OK, I couldn't wait. I opened the damn things. I ate 9 yesterday lol. They were really good but not spicy at all. I figure that the vinegar kills the spice so my next batch will have a lot of cyan in it. The onion and garlic were freakin' awesome. Vinigar had soaked all the way through the eggs but I can imagine they would be REALLY REALLY good after sitting for two weeks (but I could be wrong).
Here's how I do it
Pickled eggs
Ingredients
• 12 extra large egg
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1 1/2 teaspoons salt
• 1 tablespoon pickling spices
• 1 clove garlic, crushed
• 1 bay leaf
Directions
Place eggs in a large pot& cover by 2 inches with cold water.
Bring water to a full, rolling boil& immediately remove from the heat.
Cover& let stand for 15 minutes.
Remove from pan, run under cold water& peel.
In a medium pot, mix together the vinegar, water,& salt.
Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
Remove spice bag.
Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
Allow to cool& then refrigerate for at least 8 days before serving.
Pickled eggs
Ingredients
• 12 extra large egg
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1 1/2 teaspoons salt
• 1 tablespoon pickling spices
• 1 clove garlic, crushed
• 1 bay leaf
Directions
Place eggs in a large pot& cover by 2 inches with cold water.
Bring water to a full, rolling boil& immediately remove from the heat.
Cover& let stand for 15 minutes.
Remove from pan, run under cold water& peel.
In a medium pot, mix together the vinegar, water,& salt.
Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
Remove spice bag.
Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
Allow to cool& then refrigerate for at least 8 days before serving.
You sir are correct the vinegar will dull down the hot spice.
15 minutes is way too long. I do about 9 minutes, then straight into cold water. Use eggs that are around 2 weeks old, they'll peel more easily. My last batch I dumped in a small bottle of hot sauce (jalapeno and habanero) plus some halved jalapenos and quite a bit of crushed up garlic. They were damn spicy. Left it out for around 3 weeks. Refrigerating will slow osmosis.
canadian hunter312
CGN Ultra frequent flyer
- Location
- Brant County
as well as softer yolks and whites that arent rubbery
i have about 7 or 8 pickled eggs left from my last batch of 4 dozen i made...better head out to the farm to get some eggs soon
droid1963
CGN Ultra frequent flyer
Must be the season... my wife is pickling almost everything she can find at the market, and I made 2 doz pickled eggs myself last week... mmm, mmm, mmm!
When I was younger, the bartender at the ANAF club used to have big jars of them, and pickled sausage, sitting on the bar... 25 cents a piece, salt optional! And as alluded to, adding beer is a one-way ticket to a night on the couch, LOL.
When I was younger, the bartender at the ANAF club used to have big jars of them, and pickled sausage, sitting on the bar... 25 cents a piece, salt optional! And as alluded to, adding beer is a one-way ticket to a night on the couch, LOL.
Went and bought some wide mouth masons as I don't have any big pickle jars at home and will be doing an egg-a-polooza cook off this weekend. Thanks to you guys I've got several recipes I'd like to try.
Have anyone ever had their eggs go bad? Are they good for a couple months or do you want to eat them in a couple weeks?
Just asking as it will mean the difference to me between doing a dozen eggs as a test at a time to several dozen in the multiple recipe batches in one shot. No way I can eat 4 or 6 dozen eggs by myself in three weeks if they don't hold.
Have anyone ever had their eggs go bad? Are they good for a couple months or do you want to eat them in a couple weeks?
Just asking as it will mean the difference to me between doing a dozen eggs as a test at a time to several dozen in the multiple recipe batches in one shot. No way I can eat 4 or 6 dozen eggs by myself in three weeks if they don't hold.
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I'd also like to know how long the eggs last, and anything else that's pickled in general.
I made my first batch of gherkins 2ish weeks ago and I think I'm going to bust them out after the weekend. Does letting them sit in the brine longer increase flavour?
I made my first batch of gherkins 2ish weeks ago and I think I'm going to bust them out after the weekend. Does letting them sit in the brine longer increase flavour?
A couple of years ago I had a bout 20 bobwhites for dog training and they started to lay. I had some pretty snobby pickled eggs that year.
Seamus - I have a book - "Raising Chickens" - that has a whole chapter on what to do with surplus eggs. I was shocked at how long eggs can be kept by just performing a few simple tasks (oiling, water glassing). I don't have the info off-hand for pickling, but I would cautiously offer that properly canned, they would keep for about 6 months, and 2 months in the fridge once opened.
Seamus - I have a book - "Raising Chickens" - that has a whole chapter on what to do with surplus eggs. I was shocked at how long eggs can be kept by just performing a few simple tasks (oiling, water glassing). I don't have the info off-hand for pickling, but I would cautiously offer that properly canned, they would keep for about 6 months, and 2 months in the fridge once opened.
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!
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!
