SuperiorBrew
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It was too windy to go fishing today so I made a batch of pickled eggs. These are sweeter with less vinegar that the ones you get in the bars. I took some on a fishing weekend and everyone wanted more.
Pickled Eggs
30 Hard Boiled Eggs (peeled)
3 cups Sugar
3 Bay Leafs
18 Whole Cloves
2 Large Vidalia Onions – Sliced
4 1/2 cups White Vinegar
1 1/2 cups Water
1 1/2 tsp. Salt
Put 1/2 of the onion in the middle of the eggs and 1/2 on top of the eggs. Mix the other items in a pan and bring to a boil. Pour over eggs and onions. Put a lid on top and place in refrigerator. Your Pickled Eggs are ready to eat after 3 days.
Egg Boiling Tips
Use older eggs. An egg that is about a week old or older is easier to peel than one that is fresh
Take the eggs out of the fridge for half an hour prior to cooking them. This reduces the amount shock of temperature change when the eggs are boiled, therefore reducing the amount of cracks in the shells, and seems to be helpful to make the egg easier to peel.
Fill your pot with cold water to cover over the eggs by about one inch, do not overfill with water or overcrowd the eggs.
Cover your pot with a tight fitting lid, set your pot on the stove and turn the burner to high. Plan for approximately 6 minutes to bring the pot to boiling.
As soon as you get large bubbles and steam, take the pot off of the burner and move it over to a burner that's turned off. Sprinkle 1 teaspoon of salt over the water and eggs. (This will help make your eggs easier to peel.)
Let the eggs sit in the hot water, covered for 30 minutes to finish cooking
Carefully drain the hot water off of the pot and add cold water and ice cubes back into the pot. This will prevent the greenish ring from forming around the yolk. Leave your eggs to cool for about 30 minutes.
Remove the eggs one by one and gently crack their shells by tapping them lightly on a hard surface. Be careful not to smack them too hard or you are likely to whack them wide open. You want to create a lot of cracks, so that the surface of the egg feels quite broken and fragile almost. Return each egg (once you have cracked the surface) to the bowl of water for another 10 minutes or so to allow a bit of water to seep under the shell to help facilitate peeling.
Double Batch.
Brine just before bringing to a boil.
I usually put them in a half gallon or gallon jar but this batch is to give away.
Pickled Eggs
30 Hard Boiled Eggs (peeled)
3 cups Sugar
3 Bay Leafs
18 Whole Cloves
2 Large Vidalia Onions – Sliced
4 1/2 cups White Vinegar
1 1/2 cups Water
1 1/2 tsp. Salt
Put 1/2 of the onion in the middle of the eggs and 1/2 on top of the eggs. Mix the other items in a pan and bring to a boil. Pour over eggs and onions. Put a lid on top and place in refrigerator. Your Pickled Eggs are ready to eat after 3 days.
Egg Boiling Tips
Use older eggs. An egg that is about a week old or older is easier to peel than one that is fresh
Take the eggs out of the fridge for half an hour prior to cooking them. This reduces the amount shock of temperature change when the eggs are boiled, therefore reducing the amount of cracks in the shells, and seems to be helpful to make the egg easier to peel.
Fill your pot with cold water to cover over the eggs by about one inch, do not overfill with water or overcrowd the eggs.
Cover your pot with a tight fitting lid, set your pot on the stove and turn the burner to high. Plan for approximately 6 minutes to bring the pot to boiling.
As soon as you get large bubbles and steam, take the pot off of the burner and move it over to a burner that's turned off. Sprinkle 1 teaspoon of salt over the water and eggs. (This will help make your eggs easier to peel.)
Let the eggs sit in the hot water, covered for 30 minutes to finish cooking
Carefully drain the hot water off of the pot and add cold water and ice cubes back into the pot. This will prevent the greenish ring from forming around the yolk. Leave your eggs to cool for about 30 minutes.
Remove the eggs one by one and gently crack their shells by tapping them lightly on a hard surface. Be careful not to smack them too hard or you are likely to whack them wide open. You want to create a lot of cracks, so that the surface of the egg feels quite broken and fragile almost. Return each egg (once you have cracked the surface) to the bowl of water for another 10 minutes or so to allow a bit of water to seep under the shell to help facilitate peeling.
Double Batch.
Brine just before bringing to a boil.
I usually put them in a half gallon or gallon jar but this batch is to give away.