Found some time to try MacEggs pickled eggs.

[Canadian Bacon]

I run out and bought 5 dozen large eggs....left them out for a couple hours to come to room temp.I made a small pin hole in the wide end of the egg and put them in a big stock pot.I covered the eggs with about an inch of water...brought to a boil and the removed from the heat....covered and let sit 12 minutes.I drained the water and filled the pot with cold water and ice to cool them down.I used two 1.9 litre mason jars that took 24 eggs each.I made one batch of MacEgg's ....Steak and Eggs and the other was just the brine and I added some pickling spice,cloves of garlic,sliced onion and a couple whole bay leaves.

Glad I bought 5 dozen eggs.....had at least a dozen bad peels....but I do have some nice egg salad for sammies now. .......Now the waiting begins....Im going to give them 3 weeks before sampling......Its like waiting for bacon to cure. You guys should give the pickled eggs a go...MacEgg's Sticky on Pickled Eggs is very informative...he has everything you need to know from start to finish.








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[MacEggs]

[Canadian Bacon]

[killswitch505]

damn rick you beat me to it. i really want to give this a try maybe sunday.
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[Mish]

Did you use fresh eggs or let them sit for a couple weeks?

Using older eggs the membrane changes and makes them much easier to peel. I did a 3 dozen batch last week and used some I let sit for a 1 1/2 weeks and had I think 3 bad peels out of 3 dozen.

I also peel them like in this video http://www.youtube.com/watch?v=PN2gYHJNT3Y

they dont all blow out like that but it does seem to seperate the shell for a easy peel.

[MacEggs]

[Canadian Bacon]

[roxy]

Looking good CB..

The wait will be worth it.
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[sparks58]

Looks pretty tasty CB. Was that putting all your eggs in one basket/ pot?
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[1buckie]

Something makes me really nervous when you've got:

"3 Trinidad Scorpion Butch T's and 3 Bhut Jolokias"

sitting right next to the pickled eggs........

Something tells me there's going to very spicy pickled eggs wrapped in sausage & smoked sometime in the future......
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" The Creepy Guy Down the Street With All The Webers"

[Canadian Bacon]

[Beertooth]

Looks good Rick.

I am ashamed to say, I have never had a pickled egg.
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[Canadian Bacon]

[Tony]

Talk about One's Tongue Hanging Out and Drooling!

Can't wait until I smoke the eight pork loins I got so's I can evacuate the (cold 'fridge ) and make room for this project!

Nice work...Again...Rick, And Kudos to Maceggs for the inspiration and initial post on this and for lightin' the fire under your butt to get this done!

Best Regards,

Tony

[Toga]

Those look great. How long do you have to let them pickle?

Your pepper plants are looking good too. I recently started mine as well. 2 ghost pepper plants, 2 chocolate hab, and 6 super chili plants. The ghost and hab plants were started from the remainder of the seeds you sent me. I hope I don't kill these like I did last year by putting them out too early.
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[Canadian Bacon]

[Toga]

keep us updated. If they are as good as they look many of us will likely try them.
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[WhereZdaBeef]

I love pickled eggs. But here in dutch country we use red beets,red onions, and vinegar to pickle our eggs. Gives them a nice...you guessed it, red color. I am curious though if anyone has tried red beets, or is this something totally different then the red beet eggs?

[Canadian Bacon]

[roxy]