Pickled Eggs

[MacEggs]

Hello fellow Ringers. Here is my humble methodology on making pickled eggs. Believe me, I am not trying to re-invent the wheel here, this is just my take on a timeless classic. Enjoy.

First of all, you need to boil the eggs.

DO NOT USE FRESH EGGS. USE ONES THAT HAVE BEEN IN THE FRIDGE FOR 12-16 DAYS

The day before cooking eggs, lay each egg on its side in carton to centre the yolk (you're laughing, this is of course optional, but it does work)

Remove eggs from fridge 1-2 hours prior to boiling and allow to sit at room temperature (optional)


Pierce each egg in the fat end and put into pot (don't go out and buy an egg piercer, just grab one of these from a bulletin or cork board and sterilize it the way you see fit)


This is an 8 quart pot. I don't like to put more than half a pot full. Usually you can fit about 40-50 eggs in this size pot, depending on the egg size you choose.


EDIT: (as of March 24, 2012) Click HERE for an update on the latest method for boiling 5 dozen eggs (it will re-direct you to page 5 of this thread)

Add cold tap water to cover (one inch over eggs). Also add vinegar to pot. Depending on the quantity of eggs, ie. 2 dozen, add a ¼ cup of regular white vinegar, more eggs, add more vinegar to water

Bring pot to a full boil, remove from heat and cover and let sit for 10-12 minutes.

Then, drain, and fill with cold tap water and 2-4 trays of ice and sit for 5-6 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!

Not every egg comes out perfect, so I usually have a couple of bowls to separate the bad peels. I still pickle the bad ones, they become experimental flavours.


Okay, you have finished peeling all the eggs. Wasn't that fun?!

Brine recipe

I like to use pickling vinegar in the brine because it has an acid level of 7%. I also use sea salt, but any type of salt will do, and white sugar.

2:1 vinegar to water (this is the ratio I use, but can be adjusted according to taste. However, a ratio of higher vinegar tends to make the egg rubbery)

I make a standard brine every time, and then add the desired flavour to each individual jar.

For 4 dozen eggs use the following measurements

1200mL vinegar: 600mL water
¼ cup coarse sea salt
2 teaspoons sugar



Bring liquid to a boil, add salt and sugar, stirring until dissolved (1-2 minutes). Cover and allow to simmer for 5-10 minutes. In this particular photo, I am blanching some habaneros and jalapenos in the brine.


Stir brine. It is now ready to add to sterilized jars.

Prior to adding eggs and brine to jars, add whatever flavour you desire to the jar.


Poke each cooked egg with a toothpick into the yolk before putting into jar. Note: do not over-stuff the eggs in jar


I don't usually wear gloves, unless I am working with hot peppers.



Add hot brine



Seal


Allow jar to sit at room temperature to slowly cool down. Once jar has cooled off, give it a gentle tumble to distribute the spices. Do this every couple of days. It will be cloudy, but that is just flavour working it's way around the eggs.


My signature flavour is "Steak N'eggs". This is a crowd pleaser! I use Montreal steak spice or whatever steak spice I have on hand.


A new experimental flavour is "Chicken L'eggs". It's not bad.


I have also done hot eggs. Left is "Chicken L'eggs", centre is "Steak N'eggs", and right is hot eggs using Scotch Bonnet peppers from the beautiful island of Barbados.


I have done some other flavours such as:
Garlic - added a few tablespoons of granulated garlic to a jar.
I put crushed chilies in a jar.
Experimenting with flavours is encouraged, however use small amounts of eggs in case you have a dud

Here are some useful measurements:

I use 2 tbls of spice for every dozen eggs.

For 60 large eggs, I use 2.4L of liquid with ½ cup of salt and 1 tbls of sugar
For 90 large eggs, I use 3.9L of liquid with ¾ cup of salt and 4 tsps of sugar
For 120 large eggs, I use 4.5L of liquid with 1 cup of salt and 5 tsps of sugar
Note: It's better to have a little too much liquid left over than to not have enough

LARGE SIZED EGGS (this is the size I usually use)

8-9 eggs will fit into a Classico pasta sauce jar
10-12 eggs will fit into a 1L jar
22-24 eggs will fit into a 2L jar
26-28 eggs will fit into a Vlasic 2.25L pickle jar
44-48 eggs will fit into a 4L jar

EXTRA LARGE (XL) SIZED EGGS

7-8 eggs will fit into a Classico pasta sauce jar
10 eggs will fit into a 1L jar
20-21 eggs will fit into a 2L jar
40-42 eggs will fit into a 4L jar

PEEWEE SIZED EGGS (really small and can be a pain in the a$$, I don't use these anymore)

12 eggs will fit into a Classico pasta sauce jar
14-15 eggs will fit into a 1L jar
32-35 eggs will fit into a 2L jar
68-72 eggs will fit into a 4L jar

Label lid with flavour and date of preparation (it's a good reference in case a jar gets lost at the back of the fridge) - which should never happen.

I like to wait at least 2 weeks, but 4 is better before opening jar.

Here are some stock photos






Thank you for listening.

Please enjoy responsibly.

Mark
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"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill

[SoEzzy]

WOW that's so Eggstream!

I'm glad you were egged on to do such a fun eggstravigant, eggspecially full photo eggsay!

What eggselant work you do!
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I still work here!

[patruns]

[MacEggs]

[MacEggs]

[12TH AV SMOKERS]

Great thread. Well done documenting it all so well. I haven't had a pickled egg in 30+ years. I was very young when I tried it. I remember going to a tavern called "Opsahls" ( Jarhead probably knows this place) that my late Dad and Uncle used to go to. They had eggs in a big jar sittin on the bar. I remember being amused at the eggs in a jar so they made me eat one. I don't think I liked it too much then.
When my Uncle went in there they'd see him come in and set 2 eggs and a bottle of Pabst on the bar. He used to say.."do not eat with beans, you could damage something"

I just might have to make a small jar in their honor.

peace
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[MacEggs]

[Jack]

Awesome job....thanks for sharing. reat pics!

[chickenman972]

Ever tried smoking your eggs instead of boiling? It adds a whoole different level of flavor.
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[MacEggs]

[12TH AV SMOKERS]

[MacEggs]

[Geronimo]

I am a big lover of pickled eggs myself but DAMNNNN how long does it take you to eat that many eggs???

Or do you sell them??? give them away as gifts??? Maybe use them as stocking suffers at Christmas time???

I mean, really.....that is a BUNCH of eggs.

Once done and jarred, do they need to be refrigerated?
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[MacEggs]

[Awning Guy]

Thanks for posting. Ive always wanted to try that, you make it look easy.
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[12TH AV SMOKERS]

[dmike25]

[Kymike]

+ 1 on smoked eggs & fattie enough said
And thanks MacEggs for the great post.
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[MacEggs]

Thanks Awning Guy, dmike25, and Kymike. I have already purchased my eggs. I plan on smoking about 3 dozen on March 12. It will be my first time smoking eggs, but I gotta try it. I will try to take extensive notes and pics as well and post a new thread. I have my fingers crossed.
_________________
"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill

[Damar12]

If ya really want to spike up a batch, use some liquid crab boil on em. It will get ya attention, very spicy and very good.