FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Pickled Eggs
Goto page Previous  1, 2, 3, 4, 5, 6, 7, 8  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Other recipes
View previous topic :: View next topic  
Author Message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Mar 27 12 8:41 pm    Post subject: Reply with quote

Alright Mac, ya forced me to go and do my pickled eggs. I am finally gonna get some of that goodness to have with my beer.



This gallon plastic pretzel jar held 2 dozen eggs and a double batch of brine.

My method:
Bring eggs to room temp. Cover with COLD water. Adjust heat to med low to start getting eggs to water temp. About every 5 minutes, raise temp a little, until it come to a boil. (about 30 minutes)
Boil 3 minutes, uncovered, remove from heat, and cover for 10 minutes.
Drain and cover with cold water. Let cool. You may have to change the water once.
Smack both ends of the egg on the counter. Starting with the large end, pinch the shell together to break the membrane. It should then just peel off in big chunks. Practice. Wink

The brine:

1 (15 ounce) can red beets (sliced or whole) NOT pickled.
1/4 cup dark brown sugar
1/2 cup white vinegar
1/2 cup cold water
1/4 C sliced pickled jalapeƱos or to taste (I added 4 dried ones in addition)
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
12 hard-cooked eggs
1 medium onion, thinly sliced

DIRECTIONS:
1.Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves,onion, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
2.Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
3.Place the hard cooked eggs (with the shells removed) and jalapeƱos in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating. (Yeah, right!!!) At 2 days the white was about 1/2 colored. (don't ask how I know Embarassed )

A big "THANK YOU" to Mac.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
MacEggs
BBQ Super Pro


Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Tue Mar 27 12 11:34 pm    Post subject: Reply with quote

Wow, that is freakin' awesome, Jarhead!!
I like your method - more than one way to skin a cat, eh?! Wink

A nice elaborate brine you came up with. Hope you like it. Very Happy

Thank you so much for sharing this!
I'm glad I could be of assistance ...... you did all the work. Cool Wink

YODQ4U wrote:
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

You know what to do ........... make some more!!
Thanks for sharing the fresh egg tidbit. I might be doing that in the future.
You're welcome, and, you're welcome! Very Happy
_________________
"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
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Mar 28 12 11:17 am    Post subject: Reply with quote

Recipes are only good if you change them. Right?
Well, I changed it to 3-1/2 days in the pickle. Rolling Eyes
The onions and beets are top notch with the eggs.
OK, no more hijack. Thanks again Mac.


_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
-olllllllo-
BBQ Fan


Joined: 12 Jul 2010
Posts: 114

PostPosted: Thu Mar 29 12 6:58 am    Post subject: Reply with quote

just to throw in my two bits.........never have i eaten a pickled egg, also i have always hated boiled eggs, lol.

but as a chef, the perfect hard boiled egg is done as so....

eggs in pot regardless of from the cooler, or room temp, fresh or a week old does not matter. cover with cold tap water only. bring to a boil, set timer for EXACTLY 9 minutes from the start of hard boil.

set pot in sink run cold water to cool maybe a minute or so. then alter to lukewarmish to coolish water running as you peel. the slow running water will assist in removing the shells almost in halves, once cracked and started.

i may hate em, may never have eaten that pickled one, but this thread has me thinkin on changin my ways. but certainly if you dont want grey yolks, even the slightest line, 9 minutes from the start of boil. and peel in either running water or underwater in the pot.

perfect hardboiled EVERYTIME.

JMH experience talking.
Back to top
View user's profile Send private message
MacEggs
BBQ Super Pro


Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Thu Mar 29 12 11:25 pm    Post subject: Reply with quote

Great contribution, -olllllllo-! Thank you! Smile

-olllllllo- wrote:
if you dont want grey yolks, even the slightest line, 9 minutes from the start of boil. and peel in either running water or underwater in the pot.

The method I have used for many years now does not leave a grey/green line either.
It's nice to bite into an egg and not see that line.
Of course, there is nothing wrong with that line, as far as consumption is concerned,
but it just means that the egg was boiled too long and doesn't look too good. Confused Very Happy Wink
_________________
"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
View user's profile Send private message
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Fri Mar 30 12 12:06 am    Post subject: Reply with quote

Darn you guys, now I gotta try em. Shocked
MacEggs, very informative thread with alot of helpful hints from others, thanks to all. Very Happy
I'll let you know how it works after I eat all the dam pretzels to get the jar. Embarassed (thanks Jarhead Rolling Eyes ).
Back to top
View user's profile Send private message
MacEggs
BBQ Super Pro


Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Fri Mar 30 12 12:41 am    Post subject: Reply with quote

GF wrote:
Darn you guys, now I gotta try em. Shocked
MacEggs, very informative thread with alot of helpful hints from others, thanks to all. Very Happy
I'll let you know how it works after I eat all the dam pretzels to get the jar. Embarassed (thanks Jarhead Rolling Eyes ).

Yeah, for sure! I definitely appreciate all the contributions and helpful hints. It has made it much easier for me and hopefully others.
Put those pretzels in a big Ziploc, and start making pickled eggs today. Very Happy Wink
However, I do prefer using glass jars. I try to save pickle/olive etc. glass jars that range from 1 Litre to 4 Litres in volume.
_________________
"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
View user's profile Send private message
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Sun Apr 01 12 3:08 am    Post subject: Reply with quote

MacEggs, I took your advise and zip locked the pretzels. Cool
I was gonna try a dozen but, they looked lonely, so I went and got another dozen. The eggs are relaxing for a while, I'll report back. Wink
Thanks again for the info.
BTW, I tried -oIIIIo- method, worked very well. (sorry it's typed wrong, I can't even figure out the letters) Embarassed
Back to top
View user's profile Send private message
-olllllllo-
BBQ Fan


Joined: 12 Jul 2010
Posts: 114

PostPosted: Sun Apr 01 12 5:54 am    Post subject: Reply with quote

GF wrote:
MacEggs, I took your advise and zip locked the pretzels. Cool
I was gonna try a dozen but, they looked lonely, so I went and got another dozen. The eggs are relaxing for a while, I'll report back. Wink
Thanks again for the info.
BTW, I tried -oIIIIo- method, worked very well. (sorry it's typed wrong, I can't even figure out the letters) Embarassed


glad it worked for ya!!!

and it's.....fender headlight seven slot grill headlight fender.

which basically spells ..........JEEP !! lol
Back to top
View user's profile Send private message
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Thu Apr 05 12 8:00 am    Post subject: Reply with quote

MacEggs, Thanks. Very Happy
After 4 days I couldn't resist trying one-ish. Embarassed They were great. I'm sure they will only be getting better, if I can keep my mitts outta the jar. Shocked
Good stuff there, thanks for sharing all the info.
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Apr 05 12 9:19 am    Post subject: Reply with quote

George, that was my problem too. They didn't make it to Day 7. And that was almost a whole flat. Embarassed
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Sun Apr 08 12 7:46 pm    Post subject: Reply with quote

Jarhead wrote:
George, that was my problem too. They didn't make it to Day 7. And that was almost a whole flat. Embarassed

Yeah uh...they didn't make a week. Embarassed
I guess I gotta make more now. Very Happy
Thanks again for the info Mac.
Back to top
View user's profile Send private message
-olllllllo-
BBQ Fan


Joined: 12 Jul 2010
Posts: 114

PostPosted: Tue Apr 10 12 2:05 am    Post subject: Reply with quote

ok, ok, ya'll got me. these things look soo good i gotta try it. lol even though boiled eggs bug me. but i love pickles so here goes nothin eh? had some eggs colored yesterday, had 20 left dogs got 2 so 19 inna jars.

brine blanching some whole garlic and sliced onions.


eggz inna jarz done. 1 tsp pepper added to each quart.


oh my but what is that beside the eggiez???

did some bavarians with garlic, one jap per jar, extra Tbsp of sugar each and half a Tbsp of keen's in the brine pot...


bavarians jarred eh!!


annnd the final lineup. wait n see i guess how this comes out.


you buggers better not get me hooked!!! lmao

darryl
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Apr 10 12 2:21 am    Post subject: Reply with quote

Too late now Jeep.
4 jars Shocked
What's that song? "Another one bites the dust". Laughing
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
MacEggs
BBQ Super Pro


Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Tue Apr 10 12 5:56 am    Post subject: Reply with quote

Jarhead wrote:
Too late now Jeep.

Yeah, I have to agree! Laughing Wink Looking good, -olllllllo-!
Just looked at these pics before eating supper.
Wow! The computer monitor is looking mighty tasty about now. Shocked Wink

I have a pickled sausage thread around here somewhere. Confused

http://www.thesmokering.com/forum/viewtopic.php?t=52944
_________________
"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
View user's profile Send private message
MacEggs
BBQ Super Pro


Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Thu Jun 21 12 12:07 am    Post subject: Reply with quote

Well, I finally cracked open a jar of the hot eggs I did 4 months ago (page 4).

Verdict: Fantastic!

The heat was there, and mouth would get hotter after eating an egg. Cool
And the flavour was awesome, too!

I'm hoping these get even hotter as time goes on. Very Happy
_________________
"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
View user's profile Send private message
Que-West
BBQ Fan


Joined: 24 Jul 2008
Posts: 113
Location: Tulsa, OK

PostPosted: Fri Jun 22 12 3:45 am    Post subject: Reply with quote

I have to chime in with my experience. After seeing this thread for the first time around March, I convinced the wife to let me make up some jars.

I made 2 jars of "Steak 'n' Eggs", 2 jars with "Roasted Garlic & Red Pepper" spice, and 2 jars of "Roasted Garlic & Red Pepper" & "5-Pepper" (hot) spice, all commercial brands.

The "Roasted Garlic & Red Pepper" was by far the best, and the 5-Pepper one was pretty good too (it needed more spice added).

The real key to the winning flavor for us was the addition of lightly smoke-roasted bell pepper (red & orange) and fresh clove garlic, using pecan wood. The smoked veggies added a dimension that was fan-freaking-tastic, and was as good to eat as the eggs themselves.

We'll be doing another 6-8 jars this weekend, and will be doing the smoked veggie version with the garlic/pepper spice.

Thank you for getting me in to this, it's been fun, and tasty!
Back to top
View user's profile Send private message
MacEggs
BBQ Super Pro


Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Fri Jun 22 12 9:13 pm    Post subject: Reply with quote

Que-West wrote:
I have to chime in with my experience. After seeing this thread for the first time around March, I convinced the wife to let me make up some jars.

I made 2 jars of "Steak 'n' Eggs", 2 jars with "Roasted Garlic & Red Pepper" spice, and 2 jars of "Roasted Garlic & Red Pepper" & "5-Pepper" (hot) spice, all commercial brands.

The "Roasted Garlic & Red Pepper" was by far the best, and the 5-Pepper one was pretty good too (it needed more spice added).

The real key to the winning flavor for us was the addition of lightly smoke-roasted bell pepper (red & orange) and fresh clove garlic, using pecan wood. The smoked veggies added a dimension that was fan-freaking-tastic, and was as good to eat as the eggs themselves.

We'll be doing another 6-8 jars this weekend, and will be doing the smoked veggie version with the garlic/pepper spice.

Thank you for getting me in to this, it's been fun, and tasty!

Wow, Que-West! I'm loving all of the flavours! Very Happy
Like I mentioned earlier, "Experimenting with flavours is encouraged".
You did just that. Fantastic! Glad you're enjoying them.

And I'm glad I could be of help, as so many have helped me a long the way. Very Happy
_________________
"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
View user's profile Send private message
bulldogxray



Joined: 07 Feb 2010
Posts: 4

PostPosted: Tue Jul 03 12 10:27 am    Post subject: Just tried a double batch Reply with quote

I just did two batches one with the montreal seasoning and the other is a batch with old bay and hot bannanna peppers. I will get a couple of pics and let you know how they turned out. Very Happy
Back to top
View user's profile Send private message
BigMikeIA
BBQ Fan


Joined: 08 Jul 2010
Posts: 186
Location: Ankeny, IA

PostPosted: Thu Jul 05 12 5:21 am    Post subject: Reply with quote

Okay, my curiosity is peaked, too. Time to give it a shot, I think.
_________________
It is easier to ask forgiveness than permission.
Foil is the enemy.
Liar #44

UDS
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Other recipes All times are GMT + 8 Hours
Goto page Previous  1, 2, 3, 4, 5, 6, 7, 8  Next
Page 6 of 8

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group