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Pickled egg recipes???

Discussion in 'Off Topic' started by OregonPlinker, Nov 18, 2012.

  1. OregonPlinker

    OregonPlinker Creswell, Or Active Member

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    I think Im gonna make people a jar of pickled eggs for Christmas. Does anybody have any recipes they want to share? Some people keep it real simple and some go to town. Just looking for some diversity to add to what I already know to do... Thanks a bunch
     
  2. Mikej

    Mikej Portland Gold Supporter Gold Supporter 2015 Volunteer 2016 Volunteer

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    I,d like to see a good pickled egg recipe too. I do make pickled eggs from time to time but the only way I've done them that is good is to have the juice from a large bottle of Mezzetta peperoncini. Some Nalley's pickle juice to fill to the top of a Nalley's pickle jar after the dozen eggs and the pepper juice have been added. Some pickling spice, cut garlic cloves and some thin sliced onions. Some crushed or whole dried red peppers if you want some heat. I let it stand for two weeks before eating.

    Mike
     
  3. Redcap

    Redcap Lewis County, WA Well-Known Member

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    Buy pickles.
    Eat all the pickles.
    Save juice.
    Boil eggs.
    Peel eggs.
    Place eggs in pickle juice.
    Allow to fester for minimum of 1 week.

    When I want them spicy, I dice up an appropriate pepper (or partial if habenero) or two and add to the juice. I also add at least one clove of minced garlic and/or a minced shallot.

    I have tried making the pickling brine from scratch and I prefer the recycled pickle juice method.
     
  4. RVTECH

    RVTECH LaPine Well-Known Member

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    The company Azure Standard (if they are still around) used to have the best bulk pickling spice mix ever. Get that, follow the directions and you will have an excellent brine. The used pickle juice system works but it's kind of bland.
     
  5. 2506

    2506 Seattle Well-Known Member

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    As a highly trained food-service professional, I must whole-heartedly concur with this.
     
    mjbskwim and (deleted member) like this.
  6. Jerry

    Jerry Vancouver, WA Well-Known Member

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    They are still around
    Azure Standard
     
  7. BillM

    BillM Amity OR Bronze Supporter Bronze Supporter

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    YUP!^^^^^^ What he said. I'll poke them a bit with a fork before dropping them in the juice, seems
    to make them cure a bit faster. If you need to "top off" the juice, use a half and half water/vinegar mix.
     
  8. Redcap

    Redcap Lewis County, WA Well-Known Member

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    Just use the juice from the next jar of pickles. ;)
     
  9. OregonPlinker

    OregonPlinker Creswell, Or Active Member

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    I usually get a jar of hot mamas and after the sausages are gone I use that brine for the eggs. Im making eggs for 16 house holds for Christmas gifts so I would have to eat a lot of pickles and sausages to get the brine from them..lol. So heres what I did. I made two versions of eggs and sausages. I used heat and serve bratwurst for my sausage.

    Brine #1:
    juice from 2 cans pickled beats
    juice from quart jar mazzetas pepperoncinis (how ever you spell it)
    juice from quart jar mazzetas hot chili peppers
    evenly divided between 4 quart jars
    1 cinnamon stick per jar
    filled the jar with eggs or sausage and a few of each pepper
    topped off with white distilled vinegar
    ----------------------------------------------------------------------------------

    Brine #2
    red, green, yellow and orange bell peppers chopped
    left over pepperoncinis and chili peppers chopped
    1 yellow onion chopped
    mix the onion and peppers together in a bowl. (should be enough for 10-12 quart jars)
    each quart jar got
    1 cup white distilled vinegar
    1tbl spoon McCormicks pickling spice
    1tbl spoon brown sugar
    1tbl spoon kosher salt
    1tbl spoon minced garlic
    1 handfull of pepper/onion mixture(probably 3/4 cup)
    fill the jar with eggs or sausage (shake it up a little when its about half full)
    top it off with vinegar
    --------------------------------------------------------------------
    We'll see how they taste in a couple weeks. Both smelled good and the jars with all the different peppers looked really presentable. They should make good gifts if they dont taste like $#!T... I think next time I'll add a tbl spoon of regular sugar as well and maybe top off with water instead of vinegar. I dunno have to wait and see...
     
    nwwoodsman and (deleted member) like this.
  10. OregonPlinker

    OregonPlinker Creswell, Or Active Member

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    Oh and I ran a tooth pick through them top to bottom and side to side for wicking purposes. Didnt leave the tooth pick in there just poked holes...
     
  11. 01rednavigator

    01rednavigator salem Active Member

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    I have always wanted to try pickled eggs, are they good? I am kinda scared of getting sick from them.
     
  12. Redcap

    Redcap Lewis County, WA Well-Known Member

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    Get sick from them how? Pickled eggs are delicious. Watch out though...eating them can cause a significant increase in the volume, frequency and magnitude of rectal gas emissions. Some of us think that is a bonus. :D
     
  13. Greenbug

    Greenbug Bend Well-Known Member

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    This thread reminds me of the character "Timmens" in the movie "Dances With Wolves". That jar of pickled eggs bouncing around on the buckboard seat of his wagon. "Put that in your book!"
     
  14. JAFO

    JAFO OR, USA Silver Supporter Silver Supporter

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    Some of these recipes are way too complicated. Here is all you need:

    Boiled Eggs (peeled)
    Vinegar
    Canned Beet Slices (drained)
    Onion (sliced thick)
    A Big Jar

    Cover the bottom of the jar with some eggs. Layer on some beet slices. Layer on some onion rings. Repeat until the jar is full. Pour vinegar in jar. Wait for perfection (2 or 3 days minimum). Scoop out eggs with slotted spoon (I prefer to eat the onion & beets also but you can leave them in there and add more eggs to the solution for another batch if you like).

    I usually let mine soak while refrigerated though I think the proper way might be to leave them on the counter or in a cupboard at room temperature.
     
  15. ogre

    ogre Vancouver, WA Well-Known Member

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    The very thought of beets makes me want to blow lunch. Are the beet slices in there to add colour?
     
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  16. teflon97239

    teflon97239 Portland, OR Well-Known Member

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    Used to make them with dill pickle brine, vinegar, crushed garlic and juice from a jar of jalapenos.

    In the early 80's I always ate store-bought eggs in Ramona, CA on the way home from shooting on Magnolia Road (before it was closed for trash). Didn't realize I was mortal then, so there's no telling how many I consumed with lead and half-burned gunpowder on them from my grimy fingers. I thought that's what all the sulphur smelling gas came from.
     
  17. nwwoodsman

    nwwoodsman Vernonia Bronze Supporter Bronze Supporter 2015 Volunteer

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    Best eaten before a trip to your in-laws for the holidays
     
  18. RVTECH

    RVTECH LaPine Well-Known Member

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    An understatement - food of the gods. But for a real treat cut up whitefish into bite side chunks and throw them in the brine for couple months. I have been told by many "it was the best 'pickled herring' I have ever had"