Pickled Eggs?
 

I've got to many chickens and I'm alway's looking for different way's to cook eggs. Does anyone have a receipe for Pickling Eggs? is this done similar to the canning process?

RE: Pickled Eggs?
 

There are a few traditional ways of preserving eggs that I'm familiar with, one of the more popular ways to do it is the use of a substance called "waterglass" (which is liquid sodium silicate) another, more difficult way is the use of fermentation, much the same way as making sauerkraut from cabbages, and so on.
Off course, if you have a canning tool at your disposal, you could can hard-boiled eggs.

some other means of preserving would be keeping them (boiled & pealed) in salt water or (I've heard about this, not familiar with it myself!!!!) in vinigar.

If you ever get tired of eating all those eggs, I know of a few really good chicken-egg salad recipies ......


good luck

RE: Pickled Eggs?
 

One of the raditional methods is indeed packing in vinegar with a touch of beet juice for color and flavor , some folks throw in beet slices too . I detest beets , so I usually pack mine into a jar with a 50-50 blend of vinegar and water to which I add:
Garlic
cayenne hot sauce to taste
pinch of Cavender's or other greek seasoning
fresh cracked pepper

Marinate for at least a week in the fridge .

RE: Pickled Eggs?
 

Try to get the bottle of brine/juice left over at your local pub that the pickeled sausages come in Primrose is excellent. Boil peal and add to the jar Yummy

RE: Pickled Eggs?
 

Thanks for the tips! I've got several dozen eggs now, so plenty to experiment with.

RE: Pickled Eggs?
 

my technique is quite simple -

hard boil eggs and peel (the hardest part)
heat up a brine of white vinegar, garlic powder, and pickling spices
put egs in a glass container - add brine....and you're done

i have added whole hot peppers and they are quite good
also have added onion slices
you can also poke egs with a fork and it helps them suck in the brine

i pickle sausage the same way

enjoy

RE: Pickled Eggs?
 

Something that we do is buy a large jar of the penrose sausages, when the sausages are all gone, fill the jar with hard boiled eggs. Leave them in there for at least a couple of days then enjoy. Keep refrigerated. very good. My 4 yr old even likes them!

RE: Pickled Eggs?
 

I have a question about the eggs on vinigar, how long do they keep that way? Just wondering.

Thanks,


kind regards,

Vesi

RE: Pickled Eggs?
 

not long, they are too good :):D

not sure what the shelf life is on them. I like to keep mine refrigerated. In the fridge they should last a loong time. I have found that when I have done sausage the fat that builds up in the jugs will get funky and moldy over an extended period of time.

RE: Pickled Eggs?
 

The acidity of the vinegar helps keep down the bacteria for quite awhile , but pickled eggs don't last long at my house anyway ! ;)

RE: Pickled Eggs?
 

Here's Grandma's

For a large jar, I usually double or triple this:

To a large stainless pot (stay away from aluminum with acidic mixtures) ADD:
1# canned beets with their juice (clean em to get rid of spots and ends)(plain small beets, not harvard, etc.)
1 cup vinegar
1/4 to 1/3 cup sugar (white or brown)
3/4 t salt
Optional if you get tired of the original: cloves, cinnamin, pickling spice

Bring to a boil, then let cool a bit.

Pour over shelled hard boiled eggs. All eggs and beets must be covered by the liquid.
Refrigerate. Wait a couple days then sample. When the color starts soaking into the yolks, ya got a winner. :)

Not sure of the shelf life, but have often added more hard boiled eggs as the level drops.

RE: Pickled Eggs?
 

PICKLED EGGS

12 hard boiled eggs
2 cups cider vinegar
2 cups water
2 cans (16 oz each) sliced beets w/ liquid
2/3 cup packed brown sugar
1 tsp. salt
1 medium onion sliced
4 bay leaves
Place peeled eggs in a bowl or jar. Mix vinegar, beet liquid, water, salt, and brown sugar. Pour over eggs. Add beets, onion, and bay leaves. Cover and refrigerate at least 2 days.

RE: Pickled Eggs?
 

Oh.....my.....God. People actually eat pickled eggs.[:o];)

RE: Pickled Eggs?
 

well, i can see right now i am going to have to make up a batch and ship them to ya, along with some peanut brittle and canned venison. :D

RE: Pickled Eggs?
 

Course we eat em. May sound like common fare, but give em a shot. No different than them perfect slices of boiled eggs and beets ya get over some fancy salad after ya cover it in some tangy vinegrette. Tastes the same and once that beet juice coloring soaks in, if ya slice em and use em to top off that fancy salad, they're a darn sight prettier. :)

RE: Pickled Eggs?
 

I LOVE them:

Sean’s Pickled Eggs

Hardboil the 36 eggs – cool them before peeling.

Ingredients

50% water 50% white Vineger
Whole Black peppercorns
Whole Mustard Seed
Whole Coriander


8 Whole Cherry Hot Peppers
8 Whole Jalepeno Peppers
Sliced carrots for color
1 Whole Garlic head, cloves peeled


Slice a couple larger peppers into rings – Boil (with seeds too) them in small amount of straight vinegar for 5 minutes. The boiling makes the vinegar “spicy”. Strain, and mix vinegar with equal amounts of water…… Bring to a boil again

If you plan to keep the eggs for a long while you need to flash boil all the peppers, veggies & garlic. If its just a couple weeks then, I don’t worry about it – they are crisper that way too.

Add seasonings, garlic, and alternate eggs, peppers, veggies in layers to have good mix in jar. When the Jar is near full, pour in the boiling Vinegar/Water mixture & seal. If you plan to keep them for a long time – you need to follow the directions for canning and bring the jar to a boil ( in a canner).. I never do this – we eat them right away – and just seal right away and let them cool to room temp before refrigerating.

That’s it pretty much.

Quick Tips:

NEVER put in a broken egg – the whole jar will look gross & cloudy and no one will want an egg.

Similarly – do not add powder seasonings like Garlic powder, ground pepper, cumin, parsely etc. It will get cloudy and full of sediments. Always make sure the liquid stays clear in preparation – they look and taste so much better.

Keep refrigerated unless truly canned and sealed.

Sean Malloy