Pickled Eggs

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Rob R.
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Post by Rob R. » Sun. Apr. 21, 2024 8:51 am

I have always liked pickled eggs and sausages, but the store bought options always seem a little flat to me. I decided to pickle my own and try a few new recipes. I also decided to try baking the eggs rather than boiling them and was happy with the results. 47 out of 48 peeled easy, and the yokes were perfect. 325F for 30 minutes baking time. I used muffin tins to hold the eggs, but later found out you can just set the eggs on the oven rack if you want.

I will provide feedback on the recipes in a few weeks.

https://realtree.com/timber-2-table-wild-game-rec ... sage-snack

https://www.foxvalleyfoodie.com/mustard-pickled-eggs/

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Post by nut » Sun. Apr. 21, 2024 9:20 am

The bar I used to frequent back in the day used to have a big jar of them. Can't remember how much they cost but I'm guessing around $.35. Went well with a draught.

 
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Richard S.
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Post by Richard S. » Sun. Apr. 21, 2024 9:47 am

Rob R. wrote:
Sun. Apr. 21, 2024 8:51 am
I also decided to try baking the eggs rather than boiling them and was happy with the results.
I always follow this and they peel easy. Bring the water to boil, put the eggs in, bring it to boil again. Turn the stove off and let them cook for 12 minutes. After the twelve minutes is up move them to cold water, preferably ice water. Let them sit in the cold water for at least 15 minutes. If you are using plain water drain it off after about 5 minutes and refill with colder water.

 
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Post by gaw » Sun. Apr. 21, 2024 10:51 am

Store bought hard boiled eggs already peeled, one jar pickled beets. Eat some of the beets and then add the eggs. Let them sit a few days or couple weeks. Best when the whites turn red all the way to the yolk.


 
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Post by Rob R. » Sun. Apr. 21, 2024 6:35 pm

Richard S. wrote:
Sun. Apr. 21, 2024 9:47 am
I always follow this and they peel easy. Bring the water to boil, put the eggs in, bring it to boil again. Turn the stove off and let them cook for 12 minutes. After the twelve minutes is up move them to cold water, preferably ice water. Let them sit in the cold water for at least 15 minutes. If you are using plain water drain it off after about 5 minutes and refill with colder water.
Do you adjust the time for a large number of eggs ? I have a recipe that calls for steaming the eggs, it works great but the time is different depending on how many eggs you do.

 
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Post by Richard S. » Sun. Apr. 21, 2024 8:56 pm

I would imagine it won't matter how many eggs as long as the water covers them. I do a dozen with perhaps an inch of water over them. If you were doing two dozen the cook time would be longer because it will take longer to bring the water to a boil the second time but the time starts when it's boiling. The key is the cold bath, that is what makes them easy to peel.

 
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Post by Benny » Fri. May. 03, 2024 6:30 pm

How long do you think they will keep Rob? I remember in the late seventies .25c each , blind robins, Penrose sausage, deviled crab and lots of Franks hot sauce.

 
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Post by Richard S. » Fri. May. 03, 2024 9:23 pm

I refrigerate them and supposedly at least 3 to 4 months but they never make it past a month when I do them.

I used to be a Red Hot fan but I have been using sriracha lately. It's a little more mild and you can use more of it without overwhelming the food with heat. I've even been using it in place of ketchup. Most people are familiar with the green top brand but sriracha is sauce, it's not a brand.

Here is my recipe for 1 dozen eggs:

Bring enough water to boil and and add the eggs, they should be submerged. Bring it back to boil and turn it off. Let the eggs sit in the hot water for 12 minutes and then move them to ice water bath.

Can of beets, 3/4 cup of sugar, 3/4 cup of vinegar, one sliced onion, salt. Drain the beet juice into sauce pan with the vinegar and sugar. Bring it to boil, turn it off and add the onions. Let it cool and then add the beets.

The jar I use is perfect for 1 dozen and this quantity of pickling juice. layer the eggs and beet/onions in the jar. Add the juice at the end.

If you have any juice left slice some cabbage and let it sit overnight.


 
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Post by Rob R. » Fri. May. 03, 2024 9:40 pm

Richard S. wrote:
Fri. May. 03, 2024 9:23 pm
I refrigerate them and supposedly at least 3 to 4 months but they never make it past a month when I do them.

I used to be a Red Hot fan but I have been using sriracha lately. It's a little more mild and you can use more of it without overwhelming the food with heat. I've even been using it in place of ketchup. Most people are familiar with the green top brand but sriracha is sauce, it's not a brand.

Here is my recipe for 1 dozen eggs:

Bring enough water to boil and and add the eggs, they should be submerged. Bring it back to boil and turn it off. Let the eggs sit in the hot water for 12 minutes and then move them to ice water bath.

Can of beets, 3/4 cup of sugar, 3/4 cup of vinegar, one sliced onion, salt. Drain the beet juice into sauce pan with the vinegar and sugar. Bring it to boil, turn it off and add the onions. Let it cool and then add the beets.

The jar I use is perfect for 1 dozen and this quantity of pickling juice. layer the eggs and beet/onions in the jar. Add the juice at the end.

If you have any juice left slice some cabbage and let it sit overnight.
2 quart jar?

Someone shared the following recipe with me, I will try it on the next batch.
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Richard S.
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Post by Richard S. » Fri. May. 03, 2024 9:46 pm

Rob R. wrote:
Fri. May. 03, 2024 9:40 pm
2 quart jar?
Probably, it's an old mayonnaise jar larger than typical size. My Grandmother had saved a bunch of them and I use them all the time. They have nice plastic lids.

 
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Post by Rob R. » Sun. May. 05, 2024 1:14 pm

Richard - I cooked a dozen eggs using your instructions. They came out perfect.

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Post by freetown fred » Mon. May. 06, 2024 2:43 pm

One of my favorites!!!!!!!!!!!!!!!!!! :)

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