Pickled Egg Recipes???

[musky5555]

Anybody have any pickled egg recipes? Thanks...

[Phred52]

musky5555, If I recall correctly, Alton Brown of Food Channels' "Good Eats" had a recipe for pickled eggs. I'd need to go back in the archives to see if it's still listed there. "Diners, Drive-ins and Dives" mentioned/showed purple Pickled Eggs in a bottle that were in pickled beet juice. I don't think there's a recipe from that site available though. Just did a check on AllRecipes.(you know what). Google that, then in the search, put in 'Pickled Eggs'. They have 32 different recipes listed for Pickled Eggs. Be sure to read the 'reviews' as sometimes they modify the recipe for the better. I use those recipes ALOT, I have it saved to my Favorites file. Phred52

[Dark Cloud]

Here's my basic one I use. Sometimes I add a jalopeno...

http://www.hotspotoutdoors.com/forum/ubb...ggs#Post1322879

[GatorBait]

This is what I use. Stuff is goooooood.

PICKLED EGGS

2 ½ Doz. Boiled eggs

3 C Vinegar

1 ½ C Cider vinegar

½ C Sugar

2 Tbs. Salt

2 Tbs. Mustard seed

2 Tbs. Celery seed

1 Tbs. Garlic salt

1 Tbs. Whole peppercorns

1 Tbs. Pickling spice

2 Tbs. Dill seed

25 Whole cloves

25 Red chilies (optional)

1 Large onion

Bring to a boil and simmer for 5 minutes and pour over peeled eggs and onion. I usually let them sit for about 1 to 2 weeks. Longer the better.

[vister]

regular recipe:

3 dozen eggs

tablespoon of pickling spice

2 yellow/sweet onions

salt and pepper

vinegar

put eggs in pan, fill with water to 1 inch above eggs. bring to a boil for 1 minute, and turn burner off. leave eggs sit for 15-20 minutes in hot water, drain in cold water, and peel.

my senor' spicy eggs:

3 dozen eggs

3/4 lb habeneros (fresh from market, then slice)

1.5 lbs jalepenos (fresh from market, then slice)

1 red bell pepper

1 yellow bell pepper

1 tablespoon pickling spice

2 cups sugar

1/2 gallon vinegar

20 large garlic cloves peeled

2 yellow onions

salt and pepper

prepare eggs the same as first recipe. in another large pot, add sliced peppers, sliced onion, spices, peeled garlic cloves, 1/2 gallon of vinegar, sugar. bring to a boil then reduce to a simmer for ten minutes. layer eggs and with pepper blend, then pour liquid into the jar while still somewhat hot. place cap on jar. these will seal like moms canned veggies! let "brew" for 2 weeks before eating. not only do these taste awesome, they look very cool in the jar with the peppers and onions and whatnot on the kitchen counter, if the mrs. allows it!! enjoy

remember, even the best eggs taste better with salt and pepper sprinkled on them just before you eat them, and a cold Bud in the other hand

[musky5555]

Thanks for all the responses.... looks like some great recipe ideas.

[McGurk]

Tried my first batch this week; and had plenty of compliments. I did a simple version w/ 18 eggs and I used a 2 quart jar.

Put eggs in stock pot, and fill with water until 1" over the top. Bring water and eggs to a strong boil. Immediately remove from heat and let eggs and hot water sit for 12-13 minutes (15-16 minutes if you like your yolks green). Put water and ice into a second large pot, and transfer the eggs into it, and let sit in icy cold water for 15 minutes. Slice an onion and put half of it aside for the brine. Peel eggs. Gently place eggs and half of the sliced onion mixed together into 2 quart jar.

Boil and simmer for 5 minutes (or until onions are clear-ish):

2 cup Vinegar

1 cups water

1/4 cup coarse salt (kosher salt)

1/4 cup pickling spice

1 tbsp peppercorns

2 large garlic bulbs, parted and peeled (15-20 cloves)

1/2 an onion, sliced

Pour into jar in 3 parts, gently shaking each time so contents can move around. Let sit for 5 days minimum.