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Posted: 10/11/2010 9:53:47 AM EDT
[#1]
i got off my rear yesterday, and made 4 jars, of a dozen eggs a jar. i used piclkling spices, dill spice, crab boil, 2 fresh halopenos per jar, and minced garlic for flavoring. i guess i'll see in 2-3 weeks how they turned out. i have an almost empty beer refrig in my shop, that i'm storing them in. if i don't like the taste, i'll make some more of another flavor.
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Posted: 10/11/2010 2:55:30 PM EDT
[#2]
Originally Posted By 161Infantry: So you don't need to water bath these or pressure cook? How long will they last like this? No water bath necessary, and in fact would probably destroy the eggs inside. You're using a clean, sanitized jar, packed with eggs, then with hot liquid ladled overtop. Normally this will cause mason jars to seal on its own. |
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Posted: 10/11/2010 2:59:44 PM EDT
[#3]
Originally Posted By Darcy: Seems pretty straight forward, but...... Do I need to boil the finished jars following some canning instructions, or is it good to go after you add the boiling vinegar? Is there a clear sign that these bad boys have spoiled? I assume the lids will pop if the get botulism, but anything I should look for? No necessity to boil the finished jars, just use boiling vinegar/water solution over the eggs. There's no clear sign, but when you consider that each jar costs you at most $2ea, toss them if you're worried. I wouldn't eat them past a year in a sealed jar in the fridge, but that's my personal thoughts. I also open a jar and eat my way through them, and wont' eat an opened jar after it's sat for more than 2 weeks. Again, personal preference, I have no scientific knowledge to back this up what so ever. |
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Posted: 10/11/2010 3:19:12 PM EDT
[#4]
Originally Posted By Slavac:
Originally Posted By Darcy:
Seems pretty straight forward, but...... Do I need to boil the finished jars following some canning instructions, or is it good to go after you add the boiling vinegar? Is there a clear sign that these bad boys have spoiled? I assume the lids will pop if the get botulism, but anything I should look for? No necessity to boil the finished jars, just use boiling vinegar/water solution over the eggs. There's no clear sign, but when you consider that each jar costs you at most $2ea, toss them if you're worried. I wouldn't eat them past a year in a sealed jar in the fridge, but that's my personal thoughts. I also open a jar and eat my way through them, and wont' eat an opened jar after it's sat for more than 2 weeks. Again, personal preference, I have no scientific knowledge to back this up what so ever. From my perspective.....it's like making counter top pickles....same premise. Start out with sterile jars....pour full, cap, check for seal, put them on the shelf. |
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USA
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Posted: 10/11/2010 4:01:12 PM EDT
[#5]
I made a mess of these after the first page of this thread and forgot to post. One of the things I did was use rice wine vinegar and ginger - I held up on the wasabi until later.
They tasted...different. Not unpleasant, but not like traditional pickled eggs at all. I'll need to work on the recipe. I wonder what soy sauce would do to them... |
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Posted: 10/11/2010 4:17:19 PM EDT
[#6]
Not only are they delicious, but in a pinch the atomic pickled egg farts will keep your neighbors at a distance....
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USA
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Posted: 10/11/2010 4:22:48 PM EDT
[#7]
Originally Posted By R2point0: I wonder what soy sauce would do to them... Incredibly salty probably, be careful with soy sauce. |
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Posted: 10/11/2010 4:41:47 PM EDT
[#8]
Originally Posted By 36_gauge: Originally Posted By R2point0: I wonder what soy sauce would do to them... Incredibly salty probably, be careful with soy sauce. I just can't see that being good, and I love soy sauce. Pickled eggs seem to take flavor better when you induce hot/spicy flavors. For example Siracha works very well, Jalapenos (whole or sliced) and so forth. I had one where someone tried to make sweet and salty pickled eggs and they were pretty horrific. |
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Posted: 10/11/2010 5:19:11 PM EDT
[Last Edit: Lucius]
[#9]
Well I went for it.
I think I'll play it safe and store them all in the fridge, but these are all good to store in the cabinet eh? Should I let them cool on the counter, or stick em straight in the fridge while still hot? I read up on canning a little, and elected to boil the finished jars in a water bath for a few minutes. I sanitized the jars and washed all of my tools, but that botulism stuff scares the hell out of me. My folks never preserved anything, so the idea of not refrigerating eggs is totally foreign to me, and I'm having a hard time accepting it! I did a few garlic onion black pepper ones a few with half a habenero a few with serrano chile a few with jalapeno and garlic Should be pretty tastey! 
Pic in route as soon as I can get my stupid server to work. |
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Posted: 10/11/2010 5:37:33 PM EDT
[#10]
Let them cool on the counter and try to wait 2 weeks before trying some. Let us know how they turned out.
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Posted: 10/11/2010 5:43:27 PM EDT
[#11]
I'm doing this! Thanks for the write-up.
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Posted: 10/11/2010 7:10:05 PM EDT
[#12]
Man, sorry for the barage of questions!
The vinegar mixture has gone down in one of my jars, leaving the top half of some of the eggs out of the fluid. Is this going to be a problem? Should I open her up and put some more vinegar in there and then reboil it? |
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Posted: 10/11/2010 7:31:08 PM EDT
[#13]
Originally Posted By Darcy: Man, sorry for the barage of questions! The vinegar mixture has gone down in one of my jars, leaving the top half of some of the eggs out of the fluid. Is this going to be a problem? Should I open her up and put some more vinegar in there and then reboil it? Non issue, just eat those first, and every few days, flip the jar so the liquid disperses. You gave'em too much headspace (i.e. didn't fill the jars enough) |
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Posted: 10/11/2010 11:58:50 PM EDT
[#14]
Did 5 dozen tonight. Some with Siracha, both regular and the garlic chili sauce type. Tried a jar with some Cajun spices, a jar with some old bay seasoning, etc. All jars got peppers and minced garlic as well as a sprinkling of whole peppercorns.
What if the lids don't pop down like they do when you water bath? I'm storing in the fridge btw. Thanks for the idea, they look awesome. Can't wait to crack em open in a few weeks while I'm watching football. 
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Posted: 10/13/2010 8:07:49 PM EDT
[#15]
I've got eggs coming out of my ass...almost literally (a dozen a day). going ot have to make some.
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Posted: 10/13/2010 8:44:15 PM EDT
[#16]
Originally Posted By NAM:
I've got eggs coming out of my ass...almost literally (a dozen a day). going ot have to make some. you should see a doctor about that...that's not right.... 
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Posted: 10/13/2010 11:40:57 PM EDT
[#17]
Originally Posted By Dr_Ripp: Did 5 dozen tonight. Some with Siracha, both regular and the garlic chili sauce type. Tried a jar with some Cajun spices, a jar with some old bay seasoning, etc. All jars got peppers and minced garlic as well as a sprinkling of whole peppercorns. What if the lids don't pop down like they do when you water bath? I'm storing in the fridge btw. Thanks for the idea, they look awesome. Can't wait to crack em open in a few weeks while I'm watching football. If the lids don't pop, it's a non-issue for me. Next time make sure your boiling 1:1 vinegar/water solution is super hot then seal right away. Wiping the rims of the lids will also help. |
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Posted: 10/13/2010 11:42:07 PM EDT
[#18]
Originally Posted By NAM: I've got eggs coming out of my ass...almost literally (a dozen a day). going ot have to make some. When you do it, save your eggs for two weeks or so. Age them two weeks, then get to making pickled eggs. Just like any canning project, the bigger you go, the easier it is on you in the end. Yes pealing 12 dozen eggs sucks. A lot. But if you get one of your friends to help while you watch tv and drink beer, it's not so bad at all. |
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Posted: 10/14/2010 5:58:26 AM EDT
[#19]
didn't someone make a egg peeler that worked like a plunger a while back?.....blew the egg out of the shell I think....
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Posted: 10/14/2010 8:33:52 AM EDT
[#20]
Originally Posted By Slavac:
When you do it, save your eggs for two weeks or so. Age them two weeks, then get to making pickled eggs. Save them two weeks.....then boil and pickle? Or boil....save two weeks, then pickle? I've got 3-4 dozen that are already boiled a few days ago. |
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Posted: 10/15/2010 8:09:08 AM EDT
[#21]
much easier to peel if you age them 2 weeks then boil.......
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NC, USA
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Posted: 10/15/2010 9:34:52 AM EDT
[#22]
Ok I hate this thread. Im here stuck at work and now want eggs.
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Posted: 10/15/2010 1:13:21 PM EDT
[#23]
Originally Posted By Pilk: much easier to peel if you age them 2 weeks then boil....... Yup. MUCH easier. Makes me a lot less stabby. |
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Posted: 10/25/2010 2:24:13 AM EDT
[#24]
Well this thread got me off me arse last night. I put up 10 eggs in a qt jar per this thread. I used the 50/50 vinegar & water and then added 1T of cayanne pepper, 2T of dehydrated onion, 2t of sea salt and 1t of granulated garlic. I also threw in some pickeled beet juice the the 50/50 mixture wanting a red color. Didn't have enough so I'll add some red food coloring.
I didn't technically can these, they are going to sit in the fridge to pickle. Thanksgiving I'll crack open the jar. |
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Posted: 10/30/2010 7:41:32 PM EDT
[Last Edit: leswill]
[#25]
i opened a jar of my pickeld eggs this afternoon, that i put up on 10-10-10. they were all right, but, i don't really care for the pickling spices that i added to them. now, for sure, i will eat them, but next time i'm gonna do things a tad different. if this was a SHTF situation,,,, i'd GLADLY scarfe them down, and be happy that i had them,, thanks to this thread. i reckon,, i need to see how tasty i can make pickle eggs––––––
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Posted: 10/30/2010 7:45:17 PM EDT
[#26]
Originally Posted By leswill: i opened a jar of my pickeld eggs this afternoon, that i put up on 10-10-10. they were all right, but, i don't really care for the pickling spices that i added to them. now, for sure, i will eat them, but next time i'm gonna do things a tad different. if this was a SHTF situation,,,, i'd GLADLY scarfe them down, and be happy that i had them,, thanks to this thread. i reckon,, i need to see how tasty i can make pickle eggs–––––– That's one thing that's fun about pickling eggs: the cost per jar is so low that you can experiment with them until you figure out what you like. If you look at the OP, that's exactly what I did. I figured I'd cast a wide, deep net and see what goodies I caught. |
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Posted: 10/30/2010 9:42:08 PM EDT
[#27]
Thanks_again!_Turned_out_great!
I_Tried_tobasco_in_one_batch_and_brown_mustard_in_the_other.After_10_days_they_were_great! (yes_the_spacebar_on_this_computer_is_broke.....not_joking) |
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Posted: 10/30/2010 9:47:29 PM EDT
[#28]
Far out...
Will be trying this in the not too distant future.
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Posted: 10/31/2010 9:49:38 PM EDT
[#29]
I ate thousands of pickled quail eggs as a boy. Left home and never thought of it again until now. Great write up.
How many average size eggs will fit in a quart jar? As soon as I can amass more eggs I'll give it a shot. Thank you so much. M |
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Posted: 10/31/2010 11:30:40 PM EDT
[#30]
Originally Posted By MDS:
I ate thousands of pickled quail eggs as a boy. Left home and never thought of it again until now. Great write up. How many average size eggs will fit in a quart jar? As soon as I can amass more eggs I'll give it a shot. Thank you so much. M Damn, I thought I got pissed peeling AA chicken eggs. I couldn't image peeling a bunch of quail eggs! |
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Posted: 11/1/2010 1:15:24 AM EDT
[#31]
Originally Posted By Darcy: Originally Posted By MDS: I ate thousands of pickled quail eggs as a boy. Left home and never thought of it again until now. Great write up. How many average size eggs will fit in a quart jar? As soon as I can amass more eggs I'll give it a shot. Thank you so much. M Damn, I thought I got pissed peeling AA chicken eggs. I couldn't image peeling a bunch of quail eggs! Give your eggs at LEAST 2 weeks of age in the fridge. The slow decomp process will pull the egg away from the shell slightly, making it MUCH easier to peal them. MDS: In a 1qt jar, you can fit about 10 Large eggs or 12 mediums. |
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LA, USA
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Posted: 11/2/2010 11:45:29 PM EDT
[#32]
the real question is, what is a guy in MO doing pickling eggs with louisiana seasoning anyway :) good write up..
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Posted: 11/3/2010 1:04:00 AM EDT
[#33]
Originally Posted By themcfarland: the real question is, what is a guy in MO doing pickling eggs with louisiana seasoning anyway :) good write up.. My whole family is cajun.  |
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Posted: 5/3/2011 6:38:18 PM EDT
[#34]
anything new on the pickled egg front?
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Posted: 5/3/2011 6:54:31 PM EDT
[#35]
Originally Posted By Pilk:
anything new on the pickled egg front? I've got 8 dozen 'aging' in the fridge right now. I like to give them 3 weeks + (4 is better) of fridge time to produce a better product after peeling. Will start a new thread when I get those crackin. |
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Posted: 5/3/2011 7:48:07 PM EDT
[Last Edit: wildearp]
[#36]
This thread is full of win!
I have mason jars and 4 dozen eggs in stock right now, but I forgot to buy vinegar today. Mine would be in the jars as we speak.................
Funny thing is I had a dozen eggs on the stove for lunch box stuffers when I clicked this thread. Now I am doing two dozen more. 
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PA, USA
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Posted: 5/3/2011 7:48:07 PM EDT
[#37]
I have to ask since this is posted as a survival prep: will pickled eggs keep long without refrigeration? If not, I wouldn't think of them as very good survival food.
It also seems like most of these recipes waste a lot of spices. Boiled eggs taste great with a pinch of salt or a dash of tobasco. You don't need to drown them in scarce (post shtf) spices to make them palatable. |
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Posted: 5/3/2011 10:21:54 PM EDT
[#38]
Originally Posted By ar-ak:
I have to ask since this is posted as a survival prep: will pickled eggs keep long without refrigeration? If not, I wouldn't think of them as very good survival food. It also seems like most of these recipes waste a lot of spices. Boiled eggs taste great with a pinch of salt or a dash of tobasco. You don't need to drown them in scarce (post shtf) spices to make them palatable. cool and dark...they last a good long while....
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Posted: 5/3/2011 10:59:58 PM EDT
[#39]
Originally Posted By Echo2:
Originally Posted By ar-ak:
I have to ask since this is posted as a survival prep: will pickled eggs keep long without refrigeration? If not, I wouldn't think of them as very good survival food. It also seems like most of these recipes waste a lot of spices. Boiled eggs taste great with a pinch of salt or a dash of tobasco. You don't need to drown them in scarce (post shtf) spices to make them palatable. cool and dark...they last a good long while.... Yep there's really no set time you can find through research. Some places say 2-4 weeks, some say years and years. I'd be comfortable eating ones that had been put on a dark cool shelf for a year. |
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Posted: 5/4/2011 1:01:09 AM EDT
[#40]
made a batch in Oct,
intended to bust em out at the Superbowl. well that didn't happen, forgot about them till now. they have been chillin since. yep, still there. me likes the after-taste
wonder about the morning......
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Posted: 5/4/2011 1:24:59 AM EDT
[#41]
Originally Posted By troy808:
made a batch in Oct, intended to bust em out at the Superbowl. well that didn't happen, forgot about them till now. they have been chillin since. yep, still there. me likes the after-taste
wonder about the morning...... I don't have any issues at all after eating them (so long as they're sans habanero). Bit of a story: I brought home a large batch for my dad and his friends. By large I mean 12 jars or so, 144+ eggs. Mom went to take the cooler out of the truck and nearly hurt herself. I catch her peeking into the cooler and then she gives me the biggest stink eye ever. "What?" I say meekly. (Stink eye) (Mom huffs off) Now my mom rarely if ever gets angry over anything. I'm miffed. My dad peeks in the same cooler and I get a 'HOT DAMN!" followed by a proud slap on the back before he hauls them away to the house. 2 mins later he's hauling them back out of the house and is on the way to the fridge in his shop. Turns out mom knows what pickled eggs do to Dad. She'd just as well have him eat the damned things (her words) out in his shop where the only thing he can harm is his garden and the dogs with his after egg crop dusting. I laughed to tears. |
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Posted: 5/4/2011 3:00:40 AM EDT
[#42]
tag for making.
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TN, USA
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Posted: 5/4/2011 4:07:15 AM EDT
[#43]
If you're able to keep it refrigerated, you can reuse the leftover liquid and spice from pickled cucumbers. I like some dill, hot pepper and garlic cloves.
That sriracha crap is nasty, it tastes artificial. |
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USA
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Posted: 5/4/2011 4:08:36 AM EDT
[#44]
Awesome info. I think I am going to help out a buddy by taking all his eggs...
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Posted: 5/4/2011 7:35:55 PM EDT
[#45]
Originally Posted By CaverX:
If you're able to keep it refrigerated, you can reuse the leftover liquid and spice from pickled cucumbers. I like some dill, hot pepper and garlic cloves. That sriracha crap is nasty, it tastes artificial. I personally like the flavor however try the Siracha Chili and Garlic paste (small bottle, green cap). It's basically nothing but chili's and garlic and some vinegar ground roughly. It's absolutely brilliant. |
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Posted: 5/9/2011 12:43:05 AM EDT
[#46]
Dude, this actually looks pretty good, and the idea of pickled eggs has never been an interest of mine before now. I think the the right ingredients you can't fail. And I love eggs.
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Posted: 5/9/2011 10:57:23 AM EDT
[#47]
I like to season mine with pickled jalapeños, sliced carrots, and whole cloves of garlic that have been cracked open. I steam bath can them and they're good for a long time, but usually don't make it too long. I try to let them sit at least a month.
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AL, USA
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Posted: 5/9/2011 12:47:19 PM EDT
[#48]
Looking back, I saw some negative comments on soy sauce. I wouldn't pop an egg in my mouth pickled with soy sauce, but they are great with rice and veggies. Both myself and the kids love them.
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Posted: 5/9/2011 1:15:05 PM EDT
[#49]
Watch your back when you're eatin them eggs...
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TUR
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Posted: 5/9/2011 1:56:15 PM EDT
[#50]
Made a batch, too much coriander seeds, they tasted meh, neighbor lady loved them, gave the whole batch to her.
I'm waiting for summer to make another batch
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