Posted: 4/29/2010 5:55:43 PM EDT
Alright. There was a pickled egg thread last week and it drove me to go make another batch. That was last week, and today I got the bug to make another batch giving me 4 full jars of eggs. 
Here are the steps. The result is an egg slightly stiffer than a regular egg, with a salty tangy spicy flavor. Everyone, even skeptics, that I have got to try one of these has at least liked it, most really like it. Nobody has taken a bite and disliked it. Despite the jalapeno and the red pepper, there are not really all that spicy. They taste saltier than spicy. If you really want them hot, put a habenero in there. I did one with 2 whole habeneros cut up and I literally could not eat them. 
The ingredients and supplies: 1 fresh jalapeno sliced 18 eggs salt crushed red pepper white vinegar 2 widemouth jars 
Boil the eggs 
Fill ONE jar 3/4ths with vinegar 
Then top off that jar with water THIS LEAVES YOU WITH ONE FULL JAR OF LIQUID AND ONE EMPTY JAR The eggs take up room and this is enough liquid to fill the two jars + eggs. 
Pour it into a pot and add 1/8th cup salt and about 2 table spoons red pepper flakes Put this on low heat, you want to get it steaming to dissolve the salt, but not boiling. 
Put the pepper slices in the jars 
When the eggs are done, the annoying part begins. Pour out the hot water and fill pot with eggs with cold water..it will instantly get hot, empty and fill with cold...empty and fill with cold. Then stand there and take and egg out, peel it, put it in a jar. Once the jars are full, pour the steaming vinegar/water/salt/red pepper liquid into the jars as much as you can. Then lid them tight. I like to let them cool a while, and then I put them in the fridge. Let them sit unopened(I swish them around maybe once a day) for at least a week. They are not truly done for at least 3-4 weeks, but you can eat them and they are pretty good after a week. 
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B-brudder?
MJohn, you missed this one: http://www.ar15.com/forums/topic.html?b=1&f=5&t=1030295 |
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B-brudder? MJohn, you missed this one: http://www.ar15.com/forums/topic.html?b=1&f=5&t=1030295 Nice!!! I will have to try those! |
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Question: If I were to sterilize the jars and get the hardboiled egg mixed to a boil, how long of a shelf life could I keep them? Just as if I were making fruit preserves. I would imagine quite a long time. But I have no idea really. Home canned ones are known to last anywhere from 3-9mo on the shelf and up to a year in the fridge. That said, if you research online, you'll find epic amounts of conjecture. Best bet is to stick them in a fridge, and eat the buggers within 6mo. |
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Quoted: Good to know, thanks.Quoted: Quoted: Question: If I were to sterilize the jars and get the hardboiled egg mixed to a boil, how long of a shelf life could I keep them? Just as if I were making fruit preserves. I would imagine quite a long time. But I have no idea really. Home canned ones are known to last anywhere from 3-9mo on the shelf and up to a year in the fridge. That said, if you research online, you'll find epic amounts of conjecture. Best bet is to stick them in a fridge, and eat the buggers within 6mo. |
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Pics of wife? Only female in the house right now. 
http://www.mjohn3006.com/albums/album26/IMG_2922.sized.jpg Great tutorial and great pic of a kitty on a woobie. = Win. All the way around. |
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Thanks for the recipe! My buddy sent me the link to this thread, and it's WIN! I made some yesterday. Two jars. In one jar, I put a jalapeño & a habenero. In the other, I tossed in two dried and cut up ghost chilies I just happened to have laying around. We'll see how that works out.
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Quoted: Thanks for the recipe! My buddy sent me the link to this thread, and it's WIN! I made some yesterday. Two jars. In one jar, I put a jalapeño & a habenero. In the other, I tossed in two dried and cut up ghost chilies I just happened to have laying around. We'll see how that works out. In Before Burning Poop Thread. |
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Thanks for the recipe! My buddy sent me the link to this thread, and it's WIN! I made some yesterday. Two jars. In one jar, I put a jalapeño & a habenero. In the other, I tossed in two dried and cut up ghost chilies I just happened to have laying around. We'll see how that works out. Holy crap! The one I did with two habenero peppers did not taste like eggs. It just tasted like hot. Pissed off my stomach and gave me the fires shits later so bad that I threw the rest of the eggs out.
So. um. Good luck with that. 
Post an after action report if you live. |
| Anyone tried doing this with a hot sauce instead of peppers? I have some Dave's Insanity Sauce. |
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Anyone tried doing this with a hot sauce instead of peppers? I have some Dave's Insanity Sauce. That would work fine. I have tried many different ways of doing it. The way I described makes eggs that tastes the best to me. But the hot sauce would work fine. |
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I've never had a pickled egg. There are many types. The most common are the red ones(beet juice) or the white or yellowish ones like what I made here. Both are good. Red is usually semi sweet, white is usually tangy. If you try one and don't like one, don't swear off them. There are many variates and methods. |
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Anyone tried doing this with a hot sauce instead of peppers? I have some Dave's Insanity Sauce. Hop on Youtube and search, "Cajun Pickled Eggs" There's a fella that makes them with Louisiana hot sauce, vinegar, eggs and in one occasion sausages. |
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I've never had a pickled egg. Same here. Glad I don't work with (behind) some of you guys. Never looked appealing to me Why is there this widespread notion of pickled eggs causing horrid gas? It is an egg, with some vinegar, salt and hot pepper. Basically an egg with some hot sauce. Does everyone get horrid gas from eating any eggs? |
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I've never had a pickled egg. Same here. Glad I don't work with (behind) some of you guys. Never looked appealing to me Why is there this widespread notion of pickled eggs causing horrid gas? It is an egg, with some vinegar, salt and hot pepper. Basically an egg with some hot sauce. Does everyone get horrid gas from eating any eggs? Answer: 4 guys, gallon jar of pickled eggs. Mobile to Miami in a midsized car for the Orange Bowl. 
You must be doing something wrong. Try adding some cloves of garlic. (Not for the sulphur dioxide, for more flavor). |
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Are those quart jars? Hard to see what size they are. Posted Via AR15.Com Mobile Dunno, but it doesn't matter what type/size jar you use. Ball makes quart jars that are wide mouthed thus easier to get eggs out of. I prefer to use the big quart jars because they hold 9 large eggs or about 12 mediums. Just use chopsticks or the point of a knife to snag your eggs from the jar. |
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I've never had a pickled egg. Same here. Glad I don't work with (behind) some of you guys. Never looked appealing to me Why is there this widespread notion of pickled eggs causing horrid gas? It is an egg, with some vinegar, salt and hot pepper. Basically an egg with some hot sauce. Does everyone get horrid gas from eating any eggs? Answer: 4 guys, gallon jar of pickled eggs. Mobile to Miami in a midsized car for the Orange Bowl.
You must be doing something wrong. Try adding some cloves of garlic. (Not for the sulphur dioxide, for more flavor). Eggs don't cause gas from my experience. I eat five to ten eggs per day along with a strictly carnivore diet (0-5g carbs per day). And I've only had gas one day out of the last 2 months. |
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I just made up 18 also, but added some peppercorns and cloves of garlic with the Jalapeno slices.  I'm going to let mine sit for 3 weeks before I give them a try.
http://i98.photobucket.com/albums/l260/my65pan/000_1435_0001.jpg You're going to love those boss. Did you put a bit of kosher salt in the recipe? If not, next time add at least a TBS per quart jar, this really makes the flavor pop. |
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I just made up 18 also, but added some peppercorns and cloves of garlic with the Jalapeno slices. I'm going to let mine sit for 3 weeks before I give them a try.
http://i98.photobucket.com/albums/l260/my65pan/000_1435_0001.jpg You're going to love those boss. Did you put a bit of kosher salt in the recipe? If not, next time add at least a TBS per quart jar, this really makes the flavor pop. I used Kosher salt in the brine.
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This feels like a stupid question, but do you peel them after you boil them?
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When the eggs are done, the annoying part begins. Pour out the hot water and fill pot with eggs with cold water..it will instantly get hot, empty and fill with cold...empty and fill with cold. Then stand there and take and egg out, peel it, put it in a jar. |
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