any other pickled egg recipes?

[Ranger99]

i did see the two egg topics on page 4.
anyone else have any secret recipes?
i've yet to get mine just like i want
them, and i've about run out of ingredients
to try, and different measurement combinations.
the folks i know i've asked all suggested
pickled beet juice, but frankly i wouldn't
give a quarter for a train load of beets, so
that is out. the closest i've got to what i want
is the pickle spice/crushed pepper/ pickle salt/
white vinegar/peppercorns combo. it seems
like i'm leaving something out.


any fresh ideas? (well ok-i realize the word
fresh doesn't go with pickled eggs)

[blind ear]

GLADE! Well ok I won't do that again.
-
Is there something missing that you just can't put your finger on or do you just not like the flavor of your recipe? Anything that you want it to be similar to?
too sharp/sour or not enough
sweet
hot
tarragon
Get a "Food lovers companion" It has loads of info on everything food including what spices and herbs are commonly used for. ear

[Ranger99]

well i'm gonna try a bit of onion.


it was suggested to me that i had
left out the ginger. ginger in pickled
something with vinegar?
i don't think i've heard of that, or
just missed it 

[blind ear]

Food network. I hope you have better luck here than me. Every time I search here I end up printing 15 or so recipes and don't ever cook what I was looking up. ear
-
cucumber pickle search:
http://www.foodnetwork.com/search/delegate.do?fnSearchString=cucumber+pickle+recipe&fnSearchType=recipe
-
pickled egg search:
http://www.foodnetwork.com/search/delegate.do?fnSearchString=pickled+eggs&fnSearchType=site

[Ranger99]

thank you kindly


in the course of checking around,
i've found almost all pickling spice
combinations have ginger as an ingredient
learn something new everyday.


the onion is closer than i was.
may need to tweek the quantity.

[Ranger99]

and btw, i've looked at those.
and a whole bunch more.
i'll find it eventually, just have
to keep trying. i have learned not to
do more than two at a time unlike
the first batch of rubber stinky eggs i made

[Ranger99]

onion and some banana pepper has
got me closer to the flavor i wanted
in my pickled eggs. still seems like i'm
missing something on the overall flavor though.

[blind ear]

Have you tasted a pickled egg at some time that tasted just like you want? ear

[GEMSTATE]

http://nchfp.uga.edu/how/can_06/pickled_eggs.html
 
Page down for the recipes. Maybe one you can use.

[Ranger99]

b.e. - just some commercial made eggs, but on the
ingredients they usually just show "spices"
and some a feller i knew had some he "made"
but all he did was put more boiled eggs in the
leftover brine from a jar of store-bought eggs.


i'm getting real close to what i want, so much more
so than when i started on this quest. my thoughts
here lately is that i may need to work on portions
of ingredients. the eggs i'm coming up with now
are fairly tasty, very much unlike the rubbery inedible
mess i turned out when i first started out. may need
to let 'em sit longer too.

[blind ear]

If you figure it out post it please. Good luck. ear

[Ranger99]

as of now, for a 16 ounce (pint) jar,
i'm putting the cooled peeled eggs in,
and on top goes 1 teaspoon pickling
spice, not quite 1 tsp crushed red pepper,
1 tsp black peppercorns, not quite 1 tsp
pickling or kosher salt, roughly 1 tsp
chopped onion,  same of banana pepper.
filled not quite with white vinegar, topped
off with distilled or filtered water ( the tap
water here lately is heavy on the mineral side
and turns the glasses cloudy)
sealed and rests in the refrigerator for a couple
of weeks. oh! and the eggs are run through
with a toothpick through the middle before
going in the jar. very important step i wasn't
aware of when i first started out. i have
tried some sugar at one time, but i thought
it didn't add to, or take anything away from
the flavor, so i was thinking why bother?


this is a recipe that is repeated in many recipe
lists and on-line recipe sites, so i thought it
would be close to what i want. it still needs
a tweak for my tastes, but it's really close.

[blind ear]

never thought about the toothpick thing. Might have made a big difference in the eggs that I tried to pickel in some rerun pickle sausage vinegar. Always wondered how long it would take to get an egg to pickle all the way through makes more sence now. ear

[cwlongshot]

This is a timely posting for me....

I have had chickens for almost two years now... I was sharing then eggs with a neighbor. But they have moved. Not that its hard to get rid of the eggs it kinda makes owning the birds moot... so I need to find ways to eat the eggs ourselves.

I think I will try your recipe Ranger!!

CW

[Ranger99]

cw
it's one that i found the most repeated
from all the resources i looked through.
i figured there must be something worth
looking into to see it repeated everywhere.
it's the one that's got me closest to what
i'm looking for. just a bit of tweaking left.


b.e.
i didn't find out about the toothpick biz
until about my 5th or 6th try. it made sense
to me. i've always slit peppers when canning
so the brine could get inside. it was one of
those "well duh! ! " moments. it's always
the little details that poke you somewhere
you don't want to be poked.


good luck to yall
i'll still be trying here

[Redfish1]

Try hot pickled okra juice. I let them sit a few weeks then break out a jar and a cold ultra.

[Ranger99]

gonna make a few okra when it
gets to making pods. i've been
making the okra and peppers and
hot dogs and sausage and salsa for a while,
i've just never been able to get my eggs
to taste right, or the right consistency.
the toothpick thing is one of the little things
i was unaware of at first that bit me in the
hindparts.

[Bugflipper]

I like a dash of liquid smoke in them.

[Ranger99]

i'll have to try that.
ate the last of my last eggsperimental
eggs for supper with some leftover buhsketti.

[Ranger99]

tried 2 new things.
using a wee bit more red pepper.
over the weekend, i was discussing
the eggs, and a feller suggested that
i put a teaspoon of vinegar in the water
with the eggs while boiling, and they
would peel easier. i thought, well what
the hay, it can't hurt- i'll try it.
i cannot recommend doing that. if
anything, it was twice as hard or more
to get the eggs peeled. the membrane
stuck to the egg and they looked terrible
where they peeled badly. no-no-no ! ! !
yall don't try this

[geezerbiker]

Try steaming the eggs rather than boiling them.  I bought an egg steamer to make poached eggs and one day I tried it to make hard cooked eggs and they were the best I've ever had and they pealed easier.

I recall from one cooking show that they suggested boiling eggs in saltwater to make them easier to peel but I haven't tried it.  Making hard cooked eggs isn't something I do very often...

Tony

[Bugflipper]

The vinegar deal is from s commercial production standpoint. You soak eggs after cooked in pure vinegar for 12 hours. It removes the shell and just leaves the membrane. Not worth wasting the vinegar for small batches imho. Just cook then put in cold water and they will come out easy enough by pealing.

[goodshot]

    I have rolled them around to crack them and then let them soak in water a little while , they peel quit easy then.
    Thanks for the toothpick trick.
    blessings

[cwlongshot]

I am going to pick up the supplies and try a couple batches next week!!!

CW

[cwlongshot]

tried 2 new things.
using a wee bit more red pepper.
over the weekend, i was discussing
the eggs, and a feller suggested that
i put a teaspoon of vinegar in the water
with the eggs while boiling, and they
would peel easier. i thought, well what
the hay, it can't hurt- i'll try it.
i cannot recommend doing that. if
anything, it was twice as hard or more
to get the eggs peeled. the membrane
stuck to the egg and they looked terrible
where they peeled badly. no-no-no ! ! !
yall don't try this

You do know that FRESH eggs peel like dudu... Technical term.   I bet that the eggs that did nto peel well had nothing to to with a teaspoon of vinegar is what a couple pints of water. (I have chickens) FORGET ABOUT using there eggs for hard boiled.

CW

[Oldshooter]

Put eggs in cold water with 3 -5 tablespoons salt. Bring to rolling boil, turn off fire and put lid on securely. let set for 15 minutes. run under cold water crack and peel. This is the wifes recipe(old family secret) We do our fresh eggs this way and they peel whole.

[mcwoodduck]

This one is from the CIA (Culinary Instutitute of America) text book.   The Professional Chef 8th edition.  Page 897. 
10 Hard Boiled Eggs
2tsp / 4g dry mustard
2tsp/ 6 g cornstarch
24fl oz / 720 ml white wine vinegar
2 tsp / 10 g sugar
1 tsp/ 2 g turmeric or curry powder powder
Place eggs in a stainless steel bowl  and set aside
In small saucepan dilute the mustard and corn starch in 1/2 fl / 15 ml  oz of cold water.
Add vinegar, sugar, and tumeric or curry.  bring mix to a boiler over med heat and simer for 10 min
pour mix over peeled eggs.   Cool the eggs and the pickling solution to room temp, then refrigerate over night.
If red eggs are wanted replace 8fl oz / 240 ml of the vinegar with beet juice. 

[subdjoe]

Check this:  http://digital.lib.msu.edu/projects/cookbooks/coldfusion/search.cfm?action=search

[Ranger99]

sorry, i can't make that link work- it goes
there but won't show anything

[cwlongshot]

Put eggs in cold water with 3 -5 tablespoons salt. Bring to rolling boil, turn off fire and put lid on securely. let set for 15 minutes. run under cold water crack and peel. This is the wifes recipe(old family secret) We do our fresh eggs this way and they peel whole.

Yup e do that too!  Dosent work for our eggs. Tried a number of different methods. None work. so now I simply buy eggs when I need them to look good. For egg or potato salad who cares what the white looks like! LOL

I never had eggs around long enough for them to peel properly. Our hens are leghorn/Road island red mixes. Laying large to jumbo eggs.

CW