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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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 Posted: Jun 23 2011 Post subject: |
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| roxy wrote: | I got to ask ya where ya buy that liquid stink you use with these eggs..
Dang, after eating 3 or 4 I can barely live with myself..  |
That is just wholesome goodness, my friend!   
I'm glad you're enjoying them... or are you  Your wife like 'em?
auto5man, here is the vinegar that I use in my 2:1 ratio of vinegar to water.
It seems to add just a little more vinegar bite, which I like!
I don't do any substitution, just straight 2:1.
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"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
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Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
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Hell Fire Grill
BBQ Super Pro
Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
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| Posted: Jul 03 2011 Post subject: |
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| Ever tryed duck eggs? |
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Jul 03 2011 Post subject: |
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| Hell Fire Grill wrote: | | Ever tryed duck eggs? |
That's all I use.  
#87 out
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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 |
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Hell Fire Grill
BBQ Super Pro
Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
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| Posted: Jul 03 2011 Post subject: |
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| MacEggs wrote: | | Hell Fire Grill wrote: | | Ever tryed duck eggs? |
That's all I use.
#87 out |
Pekin, Rouen, Saxony?? |
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Jul 03 2011 Post subject: |
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| Hell Fire Grill wrote: | | MacEggs wrote: | | Hell Fire Grill wrote: | | Ever tryed duck eggs? |
That's all I use.
#87 out |
Pekin, Rouen, Saxony?? |
TBH, I wouldn't know where to get them.
Maybe a hunter? Lots of guys at work are hunters.
I know where I could get some quail eggs,
just so ef'n small to work with! 
_________________
"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 |
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Hell Fire Grill
BBQ Super Pro
Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
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| Posted: Jul 03 2011 Post subject: |
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| MacEggs wrote: | | Hell Fire Grill wrote: | | MacEggs wrote: | | Hell Fire Grill wrote: | | Ever tryed duck eggs? |
That's all I use.
#87 out |
Pekin, Rouen, Saxony?? |
TBH, I wouldn't know where to get them. |
A duck. |
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breugel
Joined: 05 Jul 2011
Posts: 11
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| Posted: Jul 06 2011 Post subject: |
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Here are some I did after Easter. Yummy
Last edited by breugel on Jul 07 2011; edited 1 time in total |
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Jul 07 2011 Post subject: |
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| breugel wrote: | | Here are some I did after Easter. Yummy |
Looks awesome, breugel!
I assume you used beets for colour? I haven't tried that yet.
By now, those eggs should be the same colour as a beet!?
_________________
"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 |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jul 07 2011 Post subject: |
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Mark..
Those scotch bonnet eggs you dropped of the other day should come with a damage release waver.. Man.. nice flavour and then the heat..!!
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Chargriller Akorn
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LIAR #100
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jul 07 2011 Post subject: |
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Please read PMPNLT650pxOTLS!
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Here's a change Robert.
I still work here! |
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Jul 07 2011 Post subject: |
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| roxy wrote: | Mark..
Those scotch bonnet eggs you dropped of the other day should come with a damage release waver.. Man.. nice flavour and then the heat..!! |
Yeah they are plenty hot!
It's a creeper heat. 
It is a very nice flavour, eh.
_________________
"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 |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jul 07 2011 Post subject: |
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| MacEggs wrote: | | roxy wrote: | Mark..
Those scotch bonnet eggs you dropped of the other day should come with a damage release waver.. Man.. nice flavour and then the heat..!! |
Yeah they are plenty hot!
It's a creeper heat.
It is a very nice flavour, eh. |
Yep.. your right there.. you can taste the pepper before your mouth is lite up.. Good job Mark.!!
Going to get Ryan to eat one tomorrow..  
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Chargriller Akorn
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Jul 07 2011 Post subject: |
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| roxy wrote: | Good job Mark.!!
Going to get Ryan to eat one tomorrow.. |
Thanks Roxy!
Be real brave, and one of you eat that lone pepper in the jar! 
It's not that bad, really.
_________________
"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 |
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breugel
Joined: 05 Jul 2011
Posts: 11
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| Posted: Jul 07 2011 Post subject: |
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| MacEggs wrote: | | breugel wrote: | | Here are some I did after Easter. Yummy |
Looks awesome, breugel!
I assume you used beets for colour? I haven't tried that yet.
By now, those eggs should be the same colour as a beet!? |
They are purplish after two weeks but they are gone by three weeks. I don't process them I just put them in the back of the fridge. |
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icecoldkicks
BBQ Pro
Joined: 11 Aug 2008
Posts: 585
Location: SoDo District Georgetown, Seattle
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| Posted: Sep 04 2011 Post subject: |
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I Love eggs of all styles. Im pickling me some eggs tomarrow!
I decided its time, i look at this thread over and over  , its just time!
Its actually killn me inside that i havnt done this yet! I cant wait until it gets under way!!!
i'll post pics after im finished
Thanks for creating this thread MacEggs
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Slow & Low, That is the Tempo!! |
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Sep 04 2011 Post subject: |
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| icecoldkicks wrote: | I Love eggs of all styles. Im pickling me some eggs tomarrow!
I decided its time, i look at this thread over and over , its just time!
Its actually killn me inside that i havnt done this yet! I cant wait until it gets under way!!!
i'll post pics after im finished
Thanks for creating this thread MacEggs |
You're welcome, icecoldkicks!
I'm looking forward to the pics.
Once the weather and temperatures start changing,
from this ☀ to this ☂ to this ☃,
Then I start brewing up a mountain of pickled eggs.
I like to give some away at Christmas.
_________________
"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 |
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TonyMo
Newbie
Joined: 03 Jun 2011
Posts: 53
Location: Southwest ONTARIO
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| Posted: Sep 14 2011 Post subject: |
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Here's my recipe if you just want to try ONE jar and see if you like them.
BOTULISMS WARNING! DO NOT PRICK THE YOLKS WITH A TOOTHPICK!
- one litre wide mouth mason jar (I think thats about 2 pints?)
250ml (1 cup) water
250ml (1 cup) pickling vinegar (has higher acidity than regular white vinegar)
1 teaspoon pickling spice
1 teaspoon course salt
1 teaspoon whole pepper corns
one slice of onion
12 hot banana pepper rings.
2 gloves of garlic (smashed)
8 hardboiled eggs - peeled (probably 10 would fit in the 1 litre jar but would use less water/vinegar because of displacement)
--put the water, vinegar, pickling spice and course salt in a saucepan and heat to not quite boiling.
-- put the pepper corns, onion slice, banana pepper rings, garlic and hardboiled eggs into the jar
-- fill the jar with the hot vinegar/hot water liquid mix to cover the eggs and about a 1/4" from the top.
Put the lid on and place in the fridge. Wait as long as you can before trying one. They get real tasty after about a week. Enjoy with a cold beer, dried pepperoni and sharp cheese.
Tips: The eggs I had on hand were in the fridge and probably about two weeks old. Older eggs definately peel easier than fresh eggs.
Start with the eggs in cold water and bring to a boil. I boiled about 15 minutes then immediately drained the hot water and added cold water. The idea is to cool the eggs quickly. This makes them easier to peel and keeps the yolks yellow rather than the greenish/grey look. Keep the jar in the fridge. This is NOT meant to be left out.
Oh and don't be alarmed when the clove of garlic turns blue in the jar. That just happens to garlic after soaking in vinegar.
BOTULISMS WARNING! DO NOT PRICK THE EGGS WITH A TOOTHPICK!
http://jama.ama-assn.org/content/284/17/2181.full
http://i57.photobucket.com/albums/g240/Motony/DSC00077-1.jpg |
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Sep 14 2011 Post subject: |
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Welcome to the ring, TonyMo!
Nice to see another Ontario boy on the ring.
I like your contribution.
Just like BBQ, there are so many methods to creating delicious pickled eggs.
Thanks for the article.
However, I have been pickling eggs for nearly 5 years using this method,
and I have had no issues.
It's unfortunate that someone had to die due to this issue.
A couple quotes that stood out.
| Quote: | | the patient had eaten pickled eggs that he had prepared 7 days before onset of illness; gastrointestinal symptoms began 12 hours after ingestion. |
and
| Quote: | | The mixture was stored at room temperature and occasionally was exposed to sunlight. |
I am eating pickled eggs that I did up in November 2010,
and I am not typing from the grave.
Pickled eggs that were stored at room temperature for 7 days!
I think that would be an issue for anybody.
Do we know what the vinegar content was?
My brine is a 2:1 Pickling vinegar to water.
And I have let mine sit at room temperature for many hours,
and never had any problems.
TBH, I don't think the toothpick "pricking" was the issue.
I am just basing that on what I picked up in the article.
_________________
"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 |
|
| Back to top |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Sep 15 2011 Post subject: |
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Please read PMPNLT650pxOTLS!
_________________
Here's a change Robert.
I still work here! |
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Frosty
BBQ Pro
Joined: 21 Oct 2006
Posts: 783
Location: Allegheny National Forest-PA
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| Posted: Nov 03 2011 Post subject: |
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Why did "wasabi" just pop into my peabrain
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This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day! |
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