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Pickled Eggs
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Canadian Bacon
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PostPosted: Fri Feb 24 12 9:41 am    Post subject: Reply with quote

Congrats Mac......your big time now... Very Happy ....Waiting out this big so called snow storm we are expecting tonight....just went out and bought 6- 1.9 litre jars.....going to make pickled eggs on friday. Laughing Laughing I might need some guidance ... Laughing Laughing
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SoEzzy
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PostPosted: Fri Feb 24 12 9:41 am    Post subject: Reply with quote

You're welcome!

I normally do it somewhere in the 10,000 - 11,000 views, but this one got a bit past that! Wink
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Canadian Bacon
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PostPosted: Fri Feb 24 12 9:44 am    Post subject: Reply with quote

SoEzzy wrote:
You're welcome!

I normally do it somewhere in the 10,000 - 11,000 views, but this one got a bit past that! Wink


Everyone needs a pickled egg in their life at some time or another. Laughing Laughing
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roxy
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PostPosted: Fri Feb 24 12 9:50 am    Post subject: Reply with quote

Had me a couple of them there "steak and eggs" with me dinner this fine evening..
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Canadian Bacon
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PostPosted: Fri Feb 24 12 9:57 am    Post subject: Reply with quote

roxy wrote:
Had me a couple of them there "steak and eggs" with me dinner this fine evening..


Roxy....were they good ............because MacEggs seems to be an egg specialist.... Very Happy Laughing Laughing Laughing This boy seems to know his way around and egg....Im going to make 4 dozen tomorrow.
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roxy
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PostPosted: Fri Feb 24 12 10:11 am    Post subject: Reply with quote

Canadian Bacon wrote:
roxy wrote:
Had me a couple of them there "steak and eggs" with me dinner this fine evening..


Roxy....were they good ............because MacEggs seems to be an egg specialist.... Very Happy Laughing Laughing Laughing This boy seems to know his way around and egg....Im going to make 4 dozen tomorrow.


Yep.. Nice flavour from the spice mix. Mark has been so kind as to give me 2 different steak spice eggs and both were excellent. I look forward to him coming out to the deli for lunch as it usually means something to sample. Laughing His pickled shallots are to die for..!!
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Canadian Bacon
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PostPosted: Fri Feb 24 12 10:19 am    Post subject: Reply with quote

Roxy.....im going to do 4 doz tomorrow......I will be all over Mark tomorrow trying to pick his brain....for his best recipe......I don't know if he will give it up or not. Laughing Laughing

I know Steak & Eggs...........is his signature.....but I need one more> Very Happy
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roxy
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PostPosted: Fri Feb 24 12 10:22 am    Post subject: Reply with quote

Canadian Bacon wrote:
Roxy.....im going to do 4 doz tomorrow......I will be all over Mark tomorrow trying to pick his brain....for his best recipe......I don't know if he will give it up or not. Laughing Laughing

I know Steak & Eggs...........is his signature. Very Happy


You just wait to try deviled eggs with a couple of them bad boys..!! or in some tater salad..!!! or 3 or 4 in a bowl with a nice cold X.

Mark gave me a jar of some he did up with scotch bonnet peppers.. Shocked

You could taste the flavour of the pepper and the egg and then the heat. They were rather interesting.
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Last edited by roxy on Fri Feb 24 12 10:28 am; edited 1 time in total
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Canadian Bacon
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PostPosted: Fri Feb 24 12 10:28 am    Post subject: Reply with quote

roxy wrote:

You just wait to try deviled eggs with a couple of them bad boys..!! or in some tater salad..!!! or 3 or 4 in a bowl with a nice cold X.


Now i am getting excited .... Laughing Laughing
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YODQ4U
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PostPosted: Thu Mar 01 12 12:01 pm    Post subject: Reply with quote

MacEggs it's been only 1 1/2 weeks from the first batch and tonight I'm doing my second batch. I haven't even tried the first ones. On the first batch I used the 1/4 cup of vinegar in the water to boil the eggs. That worked but this time I used 1 tsp. of baking soda in the water. It seemed to work better. Pealed 4 doz. eggs with one bad egg. I got the idea for the baking soda from the YouTube video that Mish mentioned.
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MacEggs
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PostPosted: Mon Mar 05 12 12:14 am    Post subject: Reply with quote

YODQ4U wrote:
MacEggs it's been only 1 1/2 weeks from the first batch and tonight I'm doing my second batch. I haven't even tried the first ones. On the first batch I used the 1/4 cup of vinegar in the water to boil the eggs. That worked but this time I used 1 tsp. of baking soda in the water. It seemed to work better. Pealed 4 doz. eggs with one bad egg. I got the idea for the baking soda from the YouTube video that Mish mentioned.

Since I've been gone, a lot sure has been discussed in regards to ....... eggs! Cool
The ¼ cup of vinegar is just an estimation, I just pour from the jug.
Probably closer to ½ or ¾ cup.
I definitely want to try the baking soda next time.
One bad peel out of 48 is outstanding in my books. Very Happy
Thanks for sharing that.
You will really enjoy the steak n'eggs. Try giving the hot eggs a go.
When I first started doing them, I would use the whole peppers mixed in with the eggs.
Let them "age" for at least 3-4 months, then open and enjoy.
I even eat the peppers from the jar, as they have lost a lot of their heat, and are quite tasty.
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Toga
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PostPosted: Tue Mar 13 12 11:44 pm    Post subject: Reply with quote

The local brewery makes a killer hot pickled egg. I don't know how I missed this one. I have been pondering making some for a while. Thanks to CB making some and posting the link to give props. I am now fully inspired and will stop and buy some eggs tonight on the way home tonight. Something else to do with the peppers I grow this year Smile

Thanks for posting this up Mac.
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MacEggs
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PostPosted: Wed Mar 14 12 5:04 am    Post subject: Reply with quote

Toga wrote:
Thanks for posting this up Mac.

No problem, dude! Brew up enough to get you thru the summer - that's what I do. Cool
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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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Toga
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PostPosted: Thu Mar 15 12 5:00 am    Post subject: Reply with quote

Picked up 4 dozen eggs last night. I'm going to let them sit in the fridge for a week then give it a go.
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roxy
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PostPosted: Thu Mar 15 12 7:16 am    Post subject: Reply with quote

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


You got to let them do their work.. Its the same for making pickles of anykind.. Ya got to let em get happy first.

You just got to be patient.. Razz Wink

By the way, them there chicken and eggs I was asking about were just fine. Made some awesome deviled eggs last night.
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MacEggs
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PostPosted: Thu Mar 15 12 8:32 am    Post subject: Reply with quote

Toga wrote:
Picked up 4 dozen eggs last night. I'm going to let them sit in the fridge for a week then give it a go.

I just picked up 5 dozen, and will do them up on the 24th of March.
I want to try the baking soda trick. I am always curious about new methods. Smile
All the best with your 4 dozen. Very Happy

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


You got to let them do their work.. Its the same for making pickles of anykind.. Ya got to let em get happy first.

You just got to be patient.. Razz Wink

By the way, them there chicken and eggs I was asking about were just fine. Made some awesome deviled eggs last night.

You are correct, my friend - patience is key, as it is with BBQ. Very Happy Wink
Glad to hear the chicken l'eggs worked 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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Toga
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PostPosted: Thu Mar 15 12 1:13 pm    Post subject: Reply with quote

I couldn't wait. I boiled up a few dozen eggs keeping a handful to make egg salad. I ended up not poking the eggs but I did add a tablespoon of baking soda along with 1/2 cup of vinegar to 2 gallons of water to boiled them. Boiled for 12 min, let sit for 5 min, sat the pot in the sink with cold water running into the pot to cool for 5 min. They peeled easier than any eggs I have ever done. Not a single bad peel in the bunch.

I made hot eggs or they may be just warm Smile . A few large japs and a hab with some pepper flakes, a ton of fresh garlic, onion, cracked black pepper, salt, and sugar. I'll post pics when I can get around to charging the batteries in my camera. It died when I started peeling.
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MacEggs
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PostPosted: Fri Mar 16 12 4:15 am    Post subject: Reply with quote

Toga wrote:
They peeled easier than any eggs I have ever done. Not a single bad peel in the bunch.

Now, that's what I like to hear! Thanks for sharing that. Very Happy
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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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MacEggs
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PostPosted: Sat Mar 24 12 11:24 pm    Post subject: Reply with quote

Alright ....... curiosity was getting the best of me. Shocked Confused

I purchased 5 dozen "large" sized eggs 11 days ago.
Allowed them to sit at room temp for nearly 2 hours.

Pierced each one and into a newly acquired 16 qt SS stock pot.


Topped 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.


Took no longer than 30 minutes to peel all 60!
I was extremely happy with that ...... and no bad peels! Very Happy
I was even more pleased with that, for sure!

All ready for the "Steak N'eggs" treatment.


I am now going to use this method everytime.
Thanks to everyone for contributing in regards to the "baking soda trick." - It works!


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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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YODQ4U
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PostPosted: Mon Mar 26 12 6:04 am    Post subject: Reply with quote

MacEggs, you were right on making more eggs as you wait for the first ones to pickle. I've made 8 doz. now and only have 3 left. They are a big hit and taste great! My last batch was made with fresh eggs they pealed just as good if not better then the older eggs. I don't think letting them age make a big difference. Again thanks for the recipe and idea. YODQ4U
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