Pickled Eggs

Discussion in 'Food' started by City Bushcrafter, Jun 12, 2018.

  1. City Bushcrafter

    City Bushcrafter Hooah!

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    I don't eat them very often but I've always enjoyed pickled eggs. Most of the ones I've had have been while on a road trip at a somewhat rural gas station (you know the ones that also have the awesome homemade looking beef jerky).

    Today as a test sampler, I boiled a couple eggs, and jarred them in water with vinegar, salt, and pepper.
    We'll see how they pickle and taste in a few days.

    Any pickled egg fans here? Does anyone have a good recipe?

    IMG_20180612_140832950~2.jpg
     
  2. Zornt

    Zornt Guide

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    Get a big jar of penrose pickles sausages. Eat sausages put eggs in brine wait a few days or so and enjoy.
    Put a can of sliced beets and juice in with your vinegar and enjoy the red color and have pickled beets as a side.
     
  3. MommaJ

    MommaJ Supporter Supporter Bushclass I

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  4. City Bushcrafter

    City Bushcrafter Hooah!

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    Thanks will definitely give it a try! Easy way to get it done.

    Cool thanks for the recipe!
    So I'm guessing the boiling of he jars is to kill bacteria. If I refrigerate, I don't have to boil the jar right? Is there a difference in taste?
     
  5. MommaJ

    MommaJ Supporter Supporter Bushclass I

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    I boil for sanitation and to preserve them. If they are staying in the fridge then no worries. I would wait at least a week before test testing though
     
  6. Skab

    Skab Staff Staff Member Administrator Super Moderator Vendor Lifetime Supporter Bushclass I Bushclass Instructor

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    Love me some pickled eggs. I add Worcestershire sauce and liquid smoke to my brine. Makes a nice smoky flavor.
     
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  7. PAcanis

    PAcanis Supporter Supporter

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    8 eggs
    1 can beets
    1/2c vinegar
    1/4c sugar
    1/4tsp pepper, cinnamon, red pepper flakes optional

    Pickle in fridge until the red bleeds into the whites.

    Give me 2-3 pickled eggs, a hunk of cheddar cheese and a piece of French bread and I'm set for lunch :)
     
  8. mash4077

    mash4077 Scout

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    Stop it you are making me hungry :)
     
  9. PAcanis

    PAcanis Supporter Supporter

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    I'm kind of wanting some pickled eggs myself now :)
     
  10. TRYKER

    TRYKER Guide

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    haven't made any in years. tried differant recipes couldn't find one i liked . next time i'm gonna pick up a dill seasoning from wallyworld canning section.
     
  11. Togus

    Togus Supporter Supporter

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    Do I ever love pickled eggs! But God help anyone around me within a two mile radius.
     
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  12. City Bushcrafter

    City Bushcrafter Hooah!

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    No kidding! My mouth is watering reading all the replies!
     
  13. Paulyseggs

    Paulyseggs Supporter Supporter

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    I havent made pickled eggs in over 15 years!

    Last batch IIRC was a spicy bread and butter. Took a basic B&B recipe and stuck in a buttload of birdseye chili peppers

    I think I used cane sugar and champagne vinegar. Toasted the pickling spices added the chilies and brought it all to a boiled. Had a bunch of Bantam chicken eggs in a gallon jar boiled and peeled . Let em sit for a month or so .

    Last pickled thing I made was a similar recipe but with veal heart .

    I dont really use measurements .I just wing it and go on taste
     
  14. City Bushcrafter

    City Bushcrafter Hooah!

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    He he! I'll blame it on the dog! :4:
     
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  15. piney

    piney Bushwhacker

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    Love them things!
     
  16. MrFixIt

    MrFixIt Old Jarhead Supporter Bushcraft Friend

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    I like them with chili powder on them. And I'm like @Togus , you do not want to be around me for a few hours...:26:
     
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  17. jtkirkland

    jtkirkland BCUSA Friend Bushcraft Friend

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    I just toss a few HBEs in pickle brine when I finish the pickles.
     
  18. sons of scotland

    sons of scotland Supporter Supporter Bushclass I

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    i do the same with leftover banana pepper brine, works great.
     
  19. xrayit

    xrayit Supporter Supporter

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    I keep a jar in the refrigerator at all times, grandmas beet based concoction with some chili pepper flakes.


    IMG_3372.jpg
     
  20. Moe M.

    Moe M. Supporter Supporter

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    I love pickled eggs, I usually make a dozen at time and keep them in a large canning jar in the fridge, I like mine simple, I've tried them made with apple cider vinegar and with red beets/onions, I didn't care for them that way.
    I'm one of those old fashion people who doesn't like to make changes to some things that have memories attached, pickled eggs are one of those things, when I was younger, before most bars were hangouts for young people who like loud music, artisan sandwiches, and micro brewed specialty beers, every bar around had three big gallon sized jars on the back bar, one held dilled cucumber pickles, one had pickled eggs, the last held pickled lambs tongues.
    The lamb tongues have all but disappeared, but the pickles and pickled eggs can still be found, those eggs were the best, made with white vinegar, water, and some pickling spices, they had just the right balance of ingredients to make them flavorful but mild.
    I make mine to mimic those of my youth, I use equal parts of vinegar and filtered water, a little sugar and about a couple of teaspoons full of pickling spice, I bring all the ingredients to a boil, then pour the mixture over eggs until the jar is full, cover and let cool.
    I clean and boil my canning jars first just to be safe, once I fill the jar with the boiling liquid I put the lids on the jars but don't screw the rings down tight until after they've cooled.
    I have used other ingredients that were good also, the juice from deli styled dills and Bread & Butter pickles added to my regular brine works well to kick up the taste, but my favorite is still the simple recipe.

    ** A little while back my wife surprised me with a dozen "Eggletts" they are the soft sided rubber like covered cups that let you hard boil your eggs without the shells, I highly recommend them, they cut out all of the mess and cut the prep time of making hard boiled eggs in half.
     
    Last edited: Aug 16, 2018
  21. NevadaBlue

    NevadaBlue Graybeard Supporter Bushcraft Friend Bushclass I

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    Must buy those egg cooker things.

    I love pickled eggs. We normally use dill pickle juice after the pickles are gone. I like to add some hot sauce. The last batch was made with spicy bread and butter pickle juice. Good, but I prefer salty over sweet.
     
  22. Moe M.

    Moe M. Supporter Supporter

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    I no longer use salt in my pickling brine, I love salt so it's not a health thing, what I've found it that the acid in the vinegar continues to "cook" the eggs (make them less tender), salt has the same effect, couple the two and it makes your eggs tougher than they need to be, you can't not use the vinegar, but you can leave out the salt in the brine and add all the salt you want when you're ready to eat them.
     
  23. NevadaBlue

    NevadaBlue Graybeard Supporter Bushcraft Friend Bushclass I

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    I don’t add salt either when using left over pickle juice, just what is in the juice. :dblthumb: We do keep ours in the fridge.
     
  24. marbleman

    marbleman Supporter Supporter

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    I love pickled eggs, have never made them. I used to be in a band that played many small-town bars. I would always make a point to get a pickled egg at each "venue". I did pass once. The juice was murky gray, and there were two left. It looked old.
     
  25. Jeffro

    Jeffro Guide Bushclass I

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    Pickled eggs and Pearl beer, breakfast of super heroes.
     
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  26. DennisC

    DennisC Tracker

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    Love the pickled egg/beet combo. Try hard steaming(12 to 13 minutes) your eggs next time. I find the shells almost always slide right off.
     
  27. will62

    will62 Guide

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    Love pickled eggs. Need to make a batch soon.
     
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  28. Zunga

    Zunga Bushmaster

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    Im gunna try this I have just about everything needed. Best way to boil eggs workout cracking in my experience. Their cold out of the fridge, put them in the pot with cold water. Bring to a boil, then cover and let stand with no heat for 10 minutes. Hard boiled everytime and rarely a crack.
    Cheers Jim
     
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  29. CSM1970

    CSM1970 Guide

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    A local independent gas station used to sell pickled eggs out of a big gallon jar. Sign on the jar said “Boneless Chicken Dinner 25 cents”
     
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  30. Muleman77

    Muleman77 Hobbyist Hobbyist

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    I like em a lot. Make a half gallon jar, which holds about 18.

    I've had em all kinds of ways, and like them all somewhat, but prefer the old traditional flavor most think of.

    I put all the eggs in the clean jar, and boil vinegar, salt, pickling spices, hot pepper flakes, and tumeric. Then fill to the top, and close it up and keep it in the fridge.

    Sour, salty, spicy eggs with a good yellow color, just like they should be!
     
  31. yooper71

    yooper71 Scout

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    B&B bar in Houghton, Mi had the best pickled eggs in my biased opinion.

    Proper technique was to bite tip off egg to create flat spot, put a jalapeño (they were in with the eggs) or 2 on the flat spot just created, add Louisiana brand hot sauce over the top of the jalapeño. Repeat as necessary and wash down with a quart of Stroh’s.
     
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  32. PAcanis

    PAcanis Supporter Supporter

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    All that's missing is dipping it in some Yukon Jack and setting it on fire :18:
     
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  33. NevadaBlue

    NevadaBlue Graybeard Supporter Bushcraft Friend Bushclass I

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    +++++ ^^^^ This! :D
     
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  34. City Bushcrafter

    City Bushcrafter Hooah!

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    I made my 1st batch today. I'll test different recipes as I make more.

    Disclamer: 2 eggs were hurt during the peeling process! :D
     
    Last edited: Jun 16, 2018
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  35. Hawkcreek

    Hawkcreek Supporter Supporter Bushclass I

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    I just save the old pickle juice from store-bought pickles. It's usually good for one batch of pickled eggs (however many fit into the jar). My favorite way to eat them is to devil the pickled eggs but sometimes I can't wait that long.
     
  36. Muleman77

    Muleman77 Hobbyist Hobbyist

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    Didnt think about it earlier, but you reminded me-Mrs Muleman has made deviled eggs with ours a few times, and you're right, they sure are good! Added to Potato salad as well.
     
  37. Hawkcreek

    Hawkcreek Supporter Supporter Bushclass I

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    Never thought about putting them in potato salad before. Now the hard part will be not eating the eggs before there is time to make the salad!
     
  38. Muleman77

    Muleman77 Hobbyist Hobbyist

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    Good excuse to make lots, I guess :)
     
  39. Shnick

    Shnick Bushwhacker Bushclass II

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    I made 5 dozen once and had them in big gallon size jars. One of them went bad and I had to toss it. The other one turned out great. I'm now burnt out on them. Lol
     
  40. City Bushcrafter

    City Bushcrafter Hooah!

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    It's been pickling for 2 days but I could not wait anymore and had to try one. Onions are pickled but not the eggs. Waiting some more...

    IMG_20180614_231330546~2.jpg

    IMG_20180616_110827795~2.jpg
     
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  41. City Bushcrafter

    City Bushcrafter Hooah!

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    The only bad thing about pickled eggs is that they run out too fast!

    I made a new batch tonight.

    IMG_20180623_001224621~2.jpg
     
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  42. JOttum

    JOttum North Woodsman Supporter

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    The wife and #2 Daughter have a big pickling every August. This year I think I'm going to ask them to do a couple dozen eggs as well. It's been a good 30 years since I had a good pickled egg, I'm ashamed to say. Especially after reading all the easy ways of getting them I read here today.
     
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  43. mtngoat

    mtngoat Supporter Supporter

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    My buddy sends me these from AL, they are pickled quail eggs
    02F8A66F-96B6-4F04-AF89-DDCF3BCB52E2.jpeg
    BBD3C0FB-2209-4C23-823B-F783E33EF92F.jpeg
     
  44. City Bushcrafter

    City Bushcrafter Hooah!

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    Saw these at the supermarket. Made it to the car and to give them a try. I have to say the batches I've made tasted moe better.

    IMG_20180630_114727416~2.jpg
    IMG_20180630_115339210~3.jpg
     
    Last edited: Jun 30, 2018
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  45. Galen blazer

    Galen blazer Scout

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    Those after eaten look like they could peel paint off a wall if some one farted. I sure would hate to be in the room
     
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  46. MrFixIt

    MrFixIt Old Jarhead Supporter Bushcraft Friend

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    How are they? I’ve seen them at the grocery store just hadn’t pulled the trigger yet...
     
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  47. mtngoat

    mtngoat Supporter Supporter

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    They are amazing, I would buy these by the case if I could find them. Me and the little girl wiped out the jar in one sitting.
     
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  48. MrFixIt

    MrFixIt Old Jarhead Supporter Bushcraft Friend

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    I’ll pick some up this weekend!
    I’ll also check on the price for a case of ‘em fer ya...;)
     
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  49. Muleman77

    Muleman77 Hobbyist Hobbyist

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    This batch is about 2 weeks now. Just getting right. I like 'em to bite back a little.

    Recap of my recipe for a 1/2 gallon...... Peel 18 eggs, put them in the jar.
    Boil Vinegar, a handful of red pepper flakes, salt, pickling spice, tumeric. Pour it over, seal 'er up and let it cool.
    Then store in the fridge.

    20180630_143807.jpg

    Makes a dandy breakfast
    20180701_111744.jpg

    Just right
    20180630_143913.jpg
     
  50. outkastblast

    outkastblast Scout

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    Oh man, do I ever love pickled eggs!

    I use a basic brine but add onion, garlic cloves, and the most important ingredient: as many canned chipotle peppers in adobo as you can handle. If it's a large batch, I'll add 3 peppers roughly chopped and let it sit for at least 10 days before diving in. They take on a really neat color and the flavor of those smokey peppers is fantastic.

    EDIT to add: fun treat is to slice the pickeled egg, then throw it into a single serving sized bag of your favorite chips. I like the dorito sweet chili, slightly crushed so the crumbs stick to the egg better. Down the hatch! Great with a beer or 6
     

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