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Looks good, I am going to try it. Is there a correct amount of time to boil an egg? Can they be overcooked? Put em in a pot, cover with water, bring to a rolling boil, cover pot with tight fitting lid, take off the heat, let stand covered for 10 mintes. If this one doesn't work, my method is foolproof: Put eggs in a pot and cover them with water. Put on stove on high. AS SOON AS the water starts to boil, turn off the heat and cover them with a tight lid. Set a timer for 20 mins. At end of 20 mins, take eggs and tump out the water, and keep refilling pot with cold water until water stays cold. This really helps peeling. Done. Also, to help peeling, don't use fresh eggs. I like to let my eggs sit in the fridge for at least 2 weeks after I buy them. |
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Looks good, I am going to try it. Is there a correct amount of time to boil an egg? Can they be overcooked? Bring the water to a rolling boil , put the eggs in gently with a serving spoon and reduce the heat to a slow boil. 12 minutes will give you a nice hard boil. Follow MJohn's instructions about cooling them with cold water , dump it out cool them again etc. They will peel nicely this way too. |
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You know, a bottle of 1800 Silver Tequila and two pickled eggs and you have the fixins for an epic tequila shot. Slice the egg lengthwise, lick out the yoke, fill with tequila and insert in mouth. Enjoy! My pickled eggs are usually sweeter with "pickling spices" (coriander, allspice berries, peppercorns), brown sugar, kosher salt, 1 bay leaf and fresh sliced onions in apple cider vinegar. The onions themselves usually come out very tasty too. |
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You know, a bottle of 1800 Silver Tequila and two pickled eggs and you have the fixins for an epic tequila shot. Slice the egg lengthwise, lick out the yoke, fill with tequila and insert in mouth. Enjoy! My pickled eggs are usually sweeter with "pickling spices" (coriander, allspice berries, peppercorns), brown sugar, kosher salt, 1 bay leaf and fresh sliced onions in apple cider vinegar. The onions themselves usually come out very tasty too. With all due respect to MJohn's thread please elaborate. 
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You know, a bottle of 1800 Silver Tequila and two pickled eggs and you have the fixins for an epic tequila shot. Slice the egg lengthwise, lick out the yoke, fill with tequila and insert in mouth. Enjoy! My pickled eggs are usually sweeter with "pickling spices" (coriander, allspice berries, peppercorns), brown sugar, kosher salt, 1 bay leaf and fresh sliced onions in apple cider vinegar. The onions themselves usually come out very tasty too. With all due respect to MJohn's thread please elaborate. I agree with the elaboration.
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I dont have mason jars ( go figure, Im a Mason) and I wanted to try this recipe.
I followed the directions, except I added some cock sauce and a few slices of other peppers. I put it all in 2 of those quart chinese food containers, you know the plastic ones that your wonton soup comes in. Im hoping I dont die |
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I made some!!!! I freelanced off the posted recipe - I substituted pickle juice for the water from two types of pickles half-used in the fridge, plus juice from a jar of hot cherry peppers. Also added some cut up hot cherry pepper, some Franks Hot Sauce and a pinch of pickling spice I found in the wife's stash. The suggestion to boil the water first, then gently add eggs seems faulty. The temperature change causes some of the eggs to crack as they enter the water ( 3 of 19 ). I don't think they would have cracked if brought to boil from room temp. Looking forward to trying these out in about 3 - 4 weeks. Thanks to the OP for posting!  |
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OK, Mjohn... You are on the hook now! I just made me a batch, with the only addition of a knife blade of chopped garlic. Wife said "hey, that looks exactly like the ones on the computer!" The family is horrified that I would consider pickling an egg, let alone eating one. Wish I had some quails on the nest, cuz that is what I would be packing these jars (that Ibought this morning... for this project) full of. |
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OK, Mjohn... You are on the hook now! I just made me a batch, with the only addition of a knife blade of chopped garlic. Wife said "hey, that looks exactly like the ones on the computer!" The family is horrified that I would consider pickling an egg, let alone eating one. Wish I had some quails on the nest, cuz that is what I would be packing these jars (that Ibought this morning... for this project) full of. Don't be bashful on the garlic. Last batch I made I used two heaping TBS and it came out brilliant. |
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This is great! 1. Everyone is trying their hand at making pickled eggs 2. Most everyone is adding or removing from my posted recipe. Meaning I have deniability if your eggs suck, or can take credit at inspiration if they are awesome.   You can't lose Amigo! 
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Pics of wife? Only female in the house right now. 
http://www.mjohn3006.com/albums/album26/IMG_2922.sized.jpg You're the fucking king of MARPAT, aren't you!? |
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Pics of wife? Only female in the house right now.
http://www.mjohn3006.com/albums/album26/IMG_2922.sized.jpg You're the fucking king of MARPAT, aren't you!? I have a MARPAT poncho liner on my bed that I use as a blanket. I have used a poncho liner as a bed blanket since I was 4 years old and my dad gave me a woodland camo one. They make a great blanket. They also make a nice backdrop for gun pictures.  steyraug had his white tile floor, I have my MARPAT poncho liner.
As soon as I can find a poncho liner in multi-cam though I will pick one up.
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We did the "eggs from hell" thread a while ago this is what I used  topped off with some Serrano peppers I think. The brine when hot was like fox labs 5.3 but the eggs did not soak up the flavor very much  I should have let them sit longer.
http://farm4.static.flickr.com/3540/3389217830_5c853f1ecd_b.jpg How long did you give them? At least a month is recommended. |
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This is great! 1. Everyone is trying their hand at making pickled eggs 2. Most everyone is adding or removing from my posted recipe. Meaning I have deniability if your eggs suck, or can take credit at inspiration if they are awesome. Well, I followed your recipe to a "T'. 7 days is tomorrow. If they suck, I'm blaming you. 
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This is great! 1. Everyone is trying their hand at making pickled eggs 2. Most everyone is adding or removing from my posted recipe. Meaning I have deniability if your eggs suck, or can take credit at inspiration if they are awesome. Well, I followed your recipe to a "T'. 7 days is tomorrow. If they suck, I'm blaming you. I just cracked open one of the two jars I made when I posted this thread and it is tasty. So you should be fine.
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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. Well, I suppose the Dixie beer and Wild Russian Vanya could have played a part. eta: sadly, another piece of my mispent youth is no more............... Wild Russian Vanya was a bumwine vinted and bottled in Georgia and sold at beer and wine stores during the late 60's and early 7o's. It was referred to in commercials as WILD RUSSIAN VANYA, WHAT A WINE. It was a fortified wine with about 20% alcohol by volume. Attempts were made to make people think it was a Russian import but it was not. This yellow peach-flavored wine was a favorite for some years among the street winos and tramps and a few college students. It went out of production in the late 70's being outcompeted by bumwines such as Thunderbird, Night Train, and Wild Irish Rose in price. This hangover inducing concoction is remembered by many and missed by few.
http://en.wikipedia.org/wiki/Wild_Russian_Vanya
I seem to have an empty shelf in the fridge. Making a supply run. Females out of the kitchen. This is man's work!
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This is great! 1. Everyone is trying their hand at making pickled eggs 2. Most everyone is adding or removing from my posted recipe. Meaning I have deniability if your eggs suck, or can take credit at inspiration if they are awesome. Well, I followed your recipe to a "T'. 7 days is tomorrow. If they suck, I'm blaming you. I just cracked open one of the two jars I made when I posted this thread and it is tasty. So you should be fine. I'm happy to say you're right! They're freaking fantastic! I popped 2, and I think I better stop there. I'm already planning my next batch! I just finished canning 3 lbs of fresh sliced jalapenos. Can't wait to see how those turn out! |
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So I am giving this a go...excellent thread so far...looking forward to tasting my stab at this.
I sized the recipe for one jar (that was all I could find in the cupboard) Never made anything like this before, but I like spice and I like eggs, so here goes... 
And after following the instructions... 
I patiently await 
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