Author Topic: any other pickled egg recipes? (Read 3862 times)

Oldshooter · « **Reply #30 on:** May 31, 2013, 09:25:39 AM »

In the words of rhode island red "I say I say I dunno kid you got a tough egg" The longer you keep em the better they peel( to a point of course) but we have buff orpingtons and barred rocks. Bsue's recipe works with ours , sorry. do you refrigerate or just keep em in a cool place. For a couple of weeks refrigeration is a waste of energy.

subdjoe · « **Reply #31 on:** May 31, 2013, 04:15:45 PM »

Quote from: Ranger99 on May 30, 2013, 07:04:34 PM

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

(grumble, grumble, gripe, gripe)

Sorry about that. I think it may be one of those sites that refreshes searches out of existence quickly.

http://digital.lib.msu.edu/projects/cookbooks/display.cfm?TitleNo=40&PageNum=131

http://digital.lib.msu.edu/projects/cookbooks/display.cfm?TitleNo=9&PageNum=118

http://digital.lib.msu.edu/projects/cookbooks/display.cfm?TitleNo=60&PageNum=142

http://digital.lib.msu.edu/projects/cookbooks/display.cfm?TitleNo=72&PageNum=185

If those don't work, go here: http://digital.lib.msu.edu/projects/cookbooks/index.html and use the "search the collection" button. Then select "recipe name" and type in "pickled egg."

Ranger99 · « **Reply #32 on:** May 31, 2013, 04:36:38 PM »

thanks
that's neat. i wonder how old that is?

subdjoe · « **Reply #33 on:** May 31, 2013, 06:43:52 PM »

Quote from: Ranger99 on May 31, 2013, 04:36:38 PM

thanks
that's neat. i wonder how old that is?

Which one? I think the newest cookbook they have scanned and transcribed is from 1922.

The first link is to "Buckeye Cookery" published in 1877.

Second is to "La Cuisine Creole," 1885

Third is "Jennie June's American Cookery" 1870

Last is "White House Cookbook" 1887.

The home site, Feeding America, the Historic American Cookbook Project, is a wonderful resource.

cwlongshot · « **Reply #34 on:** June 03, 2013, 05:50:36 AM »

Quote from: Oldshooter on May 31, 2013, 09:25:39 AM

In the words of rhode island red "I say I say I dunno kid you got a tough egg" The longer you keep em the better they peel( to a point of course) but we have buff orpingtons and barred rocks. Bsue's recipe works with ours , sorry. do you refrigerate or just keep em in a cool place. For a couple of weeks refrigeration is a waste of energy.

Well, I'll tel yo. You know about not needing refridgeration and I do.. You also know not to wash eggs, as if you do you then NEED to refrigerate them... Well Momma washes/wipes them all down and in the fridge they go.

I picked up some of the supplies, still looking for a acceptable vial to put them in...

Today Ill get it together.

When I do, I'll try your method again.

CW

Oldshooter · « **Reply #35 on:** June 03, 2013, 06:40:28 AM »

Quote

Well Momma washes/wipes them all down and in the fridge they go.

Well I certainly know about that!

Good luck and let us know!

cwlongshot · « **Reply #36 on:** June 03, 2013, 11:08:51 AM »

Quote from: Oldshooter on May 30, 2013, 04:14:24 PM

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.

Done verbatum.... My peeled eggs look like I used a hatchet... a DULL HATCHET.

Like hitting a good shot with a 1 iron, peeling a fresh egg is a impossibility.

I have two jars of the ugliest pickled eggs you ever saw... good thing it wont effect taste.

CW

Oldshooter · « **Reply #37 on:** June 03, 2013, 11:23:02 AM »

Dang pardner, I regret that happened to ya. 1 question, did you start with cold washed eggs or fresh unrefrigerated. The reason I ask is the wife does wash em but they go staight in the pot once washed, not refrigerated. Then there is that membrane directly under the shell , sometimes if you can prick that and get under it they peel better. What do y'all feed those chickens, granite?

You are correct though , it wont effect taste.

cwlongshot · « **Reply #38 on:** June 03, 2013, 11:38:14 AM »

We used about 8 from this AM.. about as fresh (unwashed) as we get.

The others where from yesterday and yes out of the fridge and washed.

Yea some have a thick membrane others normal but they all surely have it! The shells are quite hard and thick, you don't really need to be too ''ginger'' with them.

There is calcium in the feed and they are free ranging on about 1/2 acre.

Something else, the ''recipe'' called for 1 tsp of cooked onions & 1 tsp of banana peppers. I used raw of both and put in what I thought was right. Did not feel it was correct using cooked onions and 1 tsp seems such a miniscule amount...

CW

geezerbiker · « **Reply #39 on:** June 06, 2013, 11:12:46 PM »

Try steaming the eggs instead of boiling them. The difference is amazing.

I decided to prove it to myself again and I steamed 4 eggs for 15 minutes then rinsed them in cold water so I could handle them. The shells peeled right off as pretty as you please. I was in the mood for hard cooked eggs so it wasn't any loss on my part.

Tony

cwlongshot · « **Reply #40 on:** June 07, 2013, 10:28:35 AM »

Quote from: geezerbiker on June 06, 2013, 11:12:46 PM

Try steaming the eggs instead of boiling them. The difference is amazing.

I decided to prove it to myself again and I steamed 4 eggs for 15 minutes then rinsed them in cold water so I could handle them. The shells peeled right off as pretty as you please. I was in the mood for hard cooked eggs so it wasn't any loss on my part.

Tony

DING DING DING DING DING..... STEAMING WORKS!!!!!

My wife grabbed three eggs outta the coup, basket in pan with a inch of water topped with a lid and hi temp. Let it cool lid on ten minutes and I swapped in cold water and peeled.... LIKE BUTTER OFF CAME THE SHELL!!!!!! Now I only peeled the one, but looks great so far!!!

THANK YOU!!!

CW

Oldshooter · « **Reply #41 on:** June 07, 2013, 10:53:52 AM »

Great CW I'm glad something worked for you. I'm gonna have to check with my chief cook and bottle washer about her receipe, and ask about steaming.

geezerbiker · « **Reply #42 on:** June 07, 2013, 11:07:32 AM »

I've found that steaming also produces a better tasting egg. I know this is subjective but I'm never going to boil an egg again...

Tony

blind ear · « **Reply #43 on:** June 07, 2013, 10:45:31 PM »

How long do you let them steam after coming to a boil before you cut the heat off? I never have boiled a batch of eggs that most of them didn't tear up some. I like boiled eggs, stuffed eggs, egg salad and lots of others. ear

cwlongshot · « **Reply #44 on:** June 07, 2013, 10:49:44 PM »

Quote from: blind ear on June 07, 2013, 10:45:31 PM

How long do you let them steam after coming to a boil before you cut the heat off? I never have boiled a batch of eggs that most of them didn't tear up some. I like boiled eggs, stuffed eggs, egg salad and lots of others. ear

Momma did about 15 minutes, then ten or so off heat, then i ran hole pot in cold water flush n fill couple times and peeled one. It was hot inside still but easily able to be held and eaten. Shell peeled off as one would expect. If I was least bit careful, I could have peeled in one complete piece.

Lightly Salt, eat then repeat.

CW

geezerbiker · « **Reply #45 on:** June 08, 2013, 09:02:38 AM »

I find that putting them in the steamer over cold water then tuning on the heat and 15 minutes later they're done. I don't see any reason to preheat the water.

Tony

Ranger99 · « **Reply #46 on:** June 11, 2013, 05:56:45 PM »

the extra red pepper didn't work so good.
made for a kind of soury taste and bad
aftertaste. next try will be extra onion.

except for the eggsperiment with the
vinegar in the water from the middle
of last month, i've always boiled eggs
starting with the eggs in cold to lukewarm
water and brought to a boil together.
haven't had the problems some have had.
if you drop eggs in boiling water, like as
not they will foul up (pun kinda intended)
i don't cook mine over a couple of minutes
after the water comes to a boil. the pot is
removed from heat and the eggs pot and
water all cool together.

good luck to everyone.

cwlongshot · « **Reply #47 on:** June 11, 2013, 11:41:57 PM »

I did a second batch the other day and this time I put water in the pot, added the wire basket and the eggs straight away. Then put on the heat and cooked for about 15 minutes. Eggs peeled under cold water while slightly warm LIKE BUTTER....

Good tip on the hot pepper. I did not use allot in any of mine... I have not tried any yet, I am waiting till July.

CW

Ranger99 · « **Reply #48 on:** June 13, 2013, 06:06:18 PM »

until i get my eggs to taste
eggzactly like i want them,
i haven't been making over
2-4 at a time. the first time
i ever tried, i had to throw
out a whole batch, about 8-10

lesson learned.

(the pickled hot dogs are still
rockin' though. i busted open
the last jar- yeah buddy! ! !

)

cwlongshot · « **Reply #49 on:** June 13, 2013, 10:52:30 PM »

WOAH NOW.... HOT DOGS!?!?!?!?

This is a EGG threat, your gonna topple the turnip cart here!!!

What's this pickled hotdog talk???

I made another jar last night myself. 7 eggs. I have a bunch of guys at work that rat everything!!! No worries here at least one of them will eat EM!! Lol

Cw

geezerbiker · « **Reply #50 on:** June 13, 2013, 11:05:10 PM »

I've seen pickled sausages at a couple convenience stores but I've never tried one. I've never had a pickled egg either but after this I'm thinking about trying one, maybe one of these days...

Just thinking out loud er, most hotdogs aren't very good but if you used good butcher shop frankfurters, they might be OK.

I'd be interested to hear about the results...

Tony

Oldshooter · « **Reply #51 on:** June 13, 2013, 11:14:00 PM »

Think bantam eggs for pickling. they make great lil poppers!

AtlLaw · « **Reply #52 on:** June 19, 2013, 08:04:41 AM »

I tried steaming a dozen eggs last week. It done good and they pealed easy!

But we went to Texas so I didn't get a chance to make the brine... $:-\$ We just ate them eggs!

I'll try another dozen this week.

OH! I looked for what we used to call "pullet" eggs but the smallest I could find were mediums.

They were real small though!