LarMoeCur

Recipes 

Get big jar of Pepperoincines (SP?) boil up about 18 eggs. Eat about half the peppers. Throw in the eggs and about 10 good size pieces of garlic and a pinch of pickling spice. Let sit in the refig for 7-10 days. I like to eat the garlic with the eggs and wash it down with a couple of homebrews....BAMN...look out tomorrow!!

Pumbaa

Recipes 

hey LarMoeCur - is the bar/pizza joint called B&J's still in business in Corpus? IIRC it's on the south side of SPID about half way between the base and town, just past Peppers if Peppers is still around

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alemonkey

Recipes 

I grew up in a small (400 people) town where the kids went to the bar with their parents on the weekends. I saw pickled eggs all the time growing up and never had the guts to try one until about 6 months ago. IMHO, it was one of the most disgusting things I've ever tasted.

Now tigermeat, that's good bar food.

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Dude

Recipes 

LOL!!! These KICK ASS!

I had to try one today--only after 24 hours they are freaking awesome. I'm going out to buy more eggs...talk to you all in a few...

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

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dblvsn

Recipes 

I'm a huge fan of pickled eggs myself. They compliment a good homebrew perfectly. Now not to hijack your thread or anything, but if any of you have any other recipes to share I started a thread awhile back that didn't seem to take off at the time. Maybe this could help spark it off again. http://homebrewtalk.com/showthread.php?t=17815

olllllo

Recipes 

We can smell 'em/you from here!

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Caplan

Recipes 

Go easy Dude, tasty for sure but eat them once in a while.....

Dude

Recipes 

And why is that? SWMBO is deployed to the desert for the next 3 1/2 months! I can eat as many eggs as I want, I'm bach-ing it!!!!!!

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Caplan

Recipes 

You'll be okay then!

Anyone in Europe notice a slight Sulphur smell? I'm sure I get a hint of it....

Vermicous

Recipes 

Title: PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS)
Categories: Eggs, Chinese
Yield: 12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime
12 Duck egg, fresh

*Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup
per egg, thickly coat each egg completely with this
clay-like mixture. Line a large crock with garden soil
and carefully lay coated eggs on top. Cover with more
soil and place crock in a cool dark place. Allow to
cure for 100 days. To remove coating, scrape eggs and
rinse under running water to clean thoroughly. Crack
lightly and remove shells. The white of the egg will
appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

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