Pickled Eggs

[MacEggs]

It's that time of year where I need to stock up on my pickled eggs to get me through the season.
I always like to have plenty on hand in case I go thru a lull, so-to-speak, and get lazy .... Hey, it happens.

It requires some time and patience, but it's always worth the effort.
I might do this once more before the warm weather hits.  Who knows. 

In this particular case, I cooked up 5 dozen large eggs. Peeled and ready for canning.




My signature flavour is "Steak n'Eggs", as I use Montreal steak spice in the brine.
It's fantastic, and I have had no complaints from anybody on this.



I go with a 2:1 vinegar to water ratio.  I use pickling vinegar, which has 7% acid.
I always like to use a standard brine.  This time I went with:

1800 mL vinegar
900 mL water
⅔ cup Kosher salt
2 tbls sugar

Let this mixture to come to a rolling boil for 5-10 minutes.

I then add the eggs, the steak spice, then pour the hot brine into the jar.  Promptly seal the jar.
Do not overstuff, or try to put too many eggs in the jar.  Give some space to allow some "tumble" room for the eggs to play.

I prefer to have the jars sit for at least 4 weeks before opening.
In that time, I like to tumble the jars once-in-a-while to distribute flavours.

Enjoy!

[1buckie]

One of the very first items I ever saw on the InterToob in the BBQ or food arena !!!!!


Thanks buddy !!!!

[argentflame]

Great stuff.

[Tim in PA]

Looks awesome. I love pickled eggs but I'm so terrible at hard boiling eggs that I've never made them myself. A local egg place here makes buffalo pickled eggs.

http://www.saudereggs.com/images/closeupjar-cropped.jpg

[MacEggs]

I have experimented with many different flavours over the years.

Here is an experiment from a couple years back.
In the jar was Liquid Crab Boil, homemade Devil's Dust (not mine), and dehydrated hot pepper pods, which included some Trinidad Scorpion peppers.
Let them sit for 4 months, then opened.  They were insanely hot!

[1buckie]

Hey Mark.....maybe copy over your write-up on boiling / peeling?

It's helped me before !!!!

[MacEggs]

Whenever I make pickled eggs, I like to cook up 5 dozen.  I buy two flats of 30 eggs.

I remove the eggs from the fridge, and let them sit at room temperature for about 2 hours or so.

I pierce each one at the fat end and put them into a 16 qt SS stock pot.




Top them with water, 1 cup of vinegar, and 1 tbs of baking soda.




Brought up to a good boil, removed from heat, covered for 20 minutes.

Then drained, and cold water and ice added for 20 minutes.




This method does not over cook the egg, and there is no dark ring around the yolk.

Do not drain this ice water.
Crack the fat end first and then the rest of the egg.
Roll egg in hands (as if you are rolling a ball of Silly Putty) but be gentle, PEEL!  Be patient!




My experience is that, for this quantity of eggs, they behave differently in a pot as compared to say doing 6-10 eggs.
That is why I have tried many different methods with varying degrees of success.  The above method has worked great for me 90% of the time.

[Tim in PA]

What do you use to pierce the hole with? I've never heard of that method.

[1buckie]

Sterilized push pin, unless I'm forgetful !!!

[iCARRY]

I have used the tip of a really pointy knife to poke a tiny hole.


Sent from my iPhone using Tapatalk

[MacEggs]

Sterilized push pin, unless I'm forgetful !!!

Yup.  This is what I use ...  Works great!

[smcbee]

Thanks!! My mom use to make picked eggs when I was a kid.  She has lost much of her memory & can't recall the recipe. Thanks again!!

[MacEggs]

I got my hands on some Double-Strength vinegar (10% acid) last fall at a market.

Had to give it a go.








I cooked up 5 dozen large sized eggs.
Not all the peels went well, but I persevered as usual.
The not-so-good peels got plain brine, and better ones got the Steak N'eggs treatment.

I went with 2L vinegar, 1L water, ¾ cup Kosher salt, 2 tbls sugar in the brine.
The S'n'E jars got 1½ tbls of steak spice.  Filled each jar with 8 eggs.

I prefer to fill so that there is about a half inch space at the top of the jar.
This time I had just enough to cover.  Will make a little more next time.

I am curious what kind of vinegar bite these will have when taste-test time comes.

[1buckie]

Rinehart's Rocket Fuel, eh?

Those should be pretty zingy !!!!

[MartyG]

I'm hooked. Will be trying this soon! Thanks for the bump!