Pickled Eggs

Cheese, Kim Chee, and other fermented or pickled foods.

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Pickled Eggs

Postby Gnome » Wed Oct 13, 2004 2:45 pm

This post probably doesn't belong here BUT,
who else likes pickled eggs?


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Postby Triple Freak » Wed Oct 13, 2004 2:57 pm

I like pickled beets, and cukes, but that's about it.
You're right. This belongs in off topic.
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Postby Brewhockey » Tue Nov 02, 2004 10:37 am

I love pickled eggs, especially with hot peppers sauce and a pint of stout. Anyone have a recipe? I have a couple that come out OK but not exactly what I want.
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Postby Triple Freak » Tue Nov 02, 2004 1:39 pm

Save the juice from an empty jar of pickles. Put your hard boiled eggs in it for a week. Can't beat it for being easy.
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Postby cooldaddybeck » Tue Nov 02, 2004 2:37 pm

Since TF has posted a how-to, it's now an official "fermented food" topic!

I don't like 'em.
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Postby blksabbath » Thu Nov 04, 2004 11:32 am

my brother in law makes pickled eggs sometimes...I'll hit hi up for a how-to. He seems to love anything pickled. Is that a Canadian thing?
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Postby labrewski » Fri Jan 14, 2005 4:35 pm

Anyone got a recipe? Sounds tasty. Never had them, but I want to.

Thanks in advance-
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Postby kfj » Thu Mar 17, 2005 7:51 pm

white wine vinegar (homemade is the best) little salt, lots of black pepper.
put peeled hard boiled eggs in continer ( jar, bowl,whatever) steep the other ingrediants just to get the b. pepper going. pour over eggs cover refridge couple days. I can't wait that long and end up ust putting a few peeled in a bowl douseing them with red wine vinegar ( it taste better to me, but makes the eggs look pretty funky after a week in the fridge) kosher salt and fresh ground pepper. i try to wait a couple minutes and end up sopping ( southern word) the vinegar up with egg. sounds nasty, I know.
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Postby Kinsman » Wed Mar 30, 2005 3:18 pm

I just made some last night:
Vinegar, pickling spice, red peppers, salt.

I've never made 'em before but I have small children and Sunday was Easter.

We'll see.
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Postby labrewski » Wed Mar 30, 2005 4:55 pm

I made them few months back, like 36 of them. Only have a few left. Every time my friends come over for a few homebrews, they get into the eggs as well. They are tasty with a little horseradish on them.
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Postby Kinsman » Fri Apr 01, 2005 10:35 am

I don't think I like the flavor of the pickling spice on the eggs. It doesn't seem right to me.
I'm gonna try another half-dozen with just salt, garlic and red peppers.
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Postby Dr. Grog » Sat Apr 23, 2005 9:43 am

The best pickled eggs I've ever had, I made by just putting the peeled, hard boiled eggs into a jar of Golden State hot chile peppers when there were only a few peppers left in the jar.
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Postby dazed » Sat Apr 23, 2005 3:04 pm

Dr. Grog wrote:The best pickled eggs I've ever had, I made by just putting the peeled, hard boiled eggs into a jar of Golden State hot chile peppers when there were only a few peppers left in the jar.


Great Idea I love hot food. I think ill have to stick some in withe Jalepeno Juice...Ive tried regular pickle juice ... there werent too bad.
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Postby chunk1227 » Sun Oct 30, 2005 4:20 pm

Ingredients:
1 onion, sliced into rings
3 to 4 dozen hard boiled eggs, shelled
5 generous pinches mustard seed
5 generous pinches dill seed
1 jar sliced jalepeno peppers (look for the ones imported from Mexico or in the "ethnic" section)
1 jar habenaro peppers (look in the same place, or use equivalent amount of fresh ones in the produce section)
5 generous pinches red pepper seeds
10 dashes Tabasco
3 regular pinches of alum (not real sure what this is for)
5 generous pinches of black pepper or peppercorns
5 generous pinches of garlic or 5 cloves fresh garlic
4 big handfuls of sliced carrots
Directions:
Boil everything but the eggs in vinegar for 20 minutes. Trick spouse, children, friends, pets into smelling the concoction while it's boiling. Laugh loudly. Use enough vinegar to cover other ingredients - use the juice from the jars of peppers, too. Put eggs in jar(s). [I've actually put 1 or 2 eggs in a small canning jar as a "gift."] Pour boiled mixture over the eggs. Top off with vinegar. Let sit 2 weeks, minimum.
Serve with beer. Lots of beer.


I like em hot as hell, that's why i use this recipe. Found it on the net somewhere. It's also very good to throw mushrooms into it with the eggs. The mushrooms are awesome.
Chunk
Last edited by chunk1227 on Mon Oct 31, 2005 10:20 am, edited 1 time in total.
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Postby dazed » Mon Oct 31, 2005 9:48 am

Chunk1227 that sounds really HOT!. I have some Home grown habenaro peppers that i can use...Will give it a try.
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