Pickled Eggs

[Miraculix]

It is age related guys. The fresher the eggs, the harder they are to peel. It is that simple, really.

 

[Vanniek71]

It is age related guys. The fresher the eggs, the harder they are to peel. It is that simple, really.

You’d think that, and I’ve been told that many times before. I’ve tried fresh eggs, a few week old eggs and even a month + eggs and none of them peeled great.

Now I buy pre shelled eggs and the process is so much faster. I made 160 pickled eggs last night in under 30 minutes. I’d still be peeling 160 eggs if I did it the traditional way

If you are a purist, more power to you, I prefer convenience!

 

[shelly_belly]

Are you adding the brine from the peppers as well?

 

[Vanniek71]

Are you adding the brine from the peppers as well?

Yes, the whole jar peppers and all go in. Warning though the peppers I use are very spicy. If you aren’t a huge spice fan you may want to use the milder peppers of the same brand

 

[Bigdaddyale]

It is age related guys. The fresher the eggs, the harder they are to peel. It is that simple, really.

 

[Bigdaddyale]

https://www.buzzfeed.com/mathewjedeikin/vinegar-makes-eggs-easier-to-peel

 

[shelly_belly]

2 dozen made!

 

[hedgie57]

Love me some pickled eggs , but , they must have sliced oonions and beets in them

 

[Oldskewl]

Decided to make some of these eggs tonight along with another batch tonight....

Your method worked awesome for pealing! Thanks for the tip!

Glad it worked for you. This is the only method for me that seems to work 99% of the time. Everyone once in a while I'll get a stubborn egg. But the rest peel very easy. I boil eggs almost weekly and put a bowl of them in the fridge. Hard boiled eggs are a quick go to in the morning when everyone is in a rush and don't want to make time for breakfast.

 

[OpenSights]

Made them mid-day Saturday... had to try one a few minutes ago. That’s definitely a go to recipe now! I’m sure it will only get better with time. At least twice a day I’ve tipped it upside down to coat.

The other quart jar is basically the same recipe, substitute the turmeric with horseradish. When I’d come home on leave, my Dad and I had a tradition of going to this dive bar for a beer and pickled egg. With each bite you would put some horseradish and a few drops of hot sauce on top.

I think the horseradish one is going to take longer to flavor.

 

[KCBrewer]

I was shown a very basic way of making jalapeno eggs years ago. Buy a gallon jar of jalapenos, boil a dozen eggs, put them in the jar of jalapenos shell on, and leave it for a month. You could start trying one each week in and see the green working it's way through, and they got spicier and greener each week. After a month it was green all the way through and perfect.

I'm gonna have to make them again now, and try the OP's recipe too. Love some pickled eggs.

 

[OpenSights]

Hybrid addition. 1jar of pickled jalapeños, carrots, cauliflower, pickling spice, turmeric, red pepper flakes, topped off with white vinegar.

Miss the jalapeños and carrots in San Diego!

 

[bleme]

How do you guys make eggs that are easy to peel? I have tried all kinds of things but the results are still inconsistent.

I pour off the boiling water, use my silicone glove to pick up each egg, use a push pin to poke a hole in the fat end, and drop into ice water. When they are cool, the shell peels right off.

 

[Gunshowgreg]

I made my batch. I multiplied times 3 for the recipe cause I wanted 2 dozen eggs. I found I had a lot more old the mix and made some more boiled eggs. I got close to 40. I was unable to find the peppers the recipe calls for so I settled for pepperoncini peppers instead. Added everything else accordingly. Tasted it too and it's great. Cant wait to try. I think I'm gonna let mine age about 2 weeks.

 

[OpenSights]

Just tried a carrot from my veggie attempt, so far so good! Getting some real spice!

 

[betarhoalphadelta]

We just started a batch yesterday as well. Doubled the recipe for 16 eggs total.

I may have screwed it up slightly though... I was almost out of white wine vinegar so I got some distilled white vinegar, it was probably a little under 1 cup of the white wine vinegar and a little over a cup of the white vinegar. Hopefully that won't make much of a difference to the final product though.

 

[Horseflesh]

From how mine taste I would be surprised if you notice the vinegar substitution.

 

[Vanniek71]

We just started a batch yesterday as well. Doubled the recipe for 16 eggs total.

I may have screwed it up slightly though... I was almost out of white wine vinegar so I got some distilled white vinegar, it was probably a little under 1 cup of the white wine vinegar and a little over a cup of the white vinegar. Hopefully that won't make much of a difference to the final product though.

I mostly use all distilled white vinegar now since Costco sells it in giant bulk jugs. You will be fine

 

[betarhoalphadelta]

I mostly use all distilled white vinegar now since Costco sells it in giant bulk jugs. You will be fine

You mean those jugs are useful for something other than descaling the Keurig?

 

[OleBrewing]

Gave it a go this weekend. No pike yet to pickle. The pint was left over brine so put in a bunch of dried habenaros for some spice juice for a later batch.

 

[JCasey1992]

Gonna give this a go tonight. I've never even tried pickled eggs let alone made my own. Will these peppers work? Do you throw the juice in as well or just the peppers? Thanks in advance!

 

[Vanniek71]

Yes the juice is the part you are really after

 

[OleBrewing]

An excellent egg recipe. Its close to a friend's pickled fish recipe. Should wait longer for the flavor to really soak in but it is tough. Kinda like homebrew. I even can eat the hard yolk which is something I don't desire in a regular hard boiled egg.

 

[Horseflesh]

I made 2 batches by re-using one jar of peppers and vinegar. The pepper and vinegar flavor both carried through 2 batches pretty well, but the pickling spice faded some. They were still great, but next time I re-use the brine I will hit it with more spices.

I decided to see what my restaurant supply store could do for me...... I got a gallon each of cheap white wine vinegar and peppers, each tasting about as good as the more expensive options available at the grocery store.

My next batch is pickling now, with these ingredients plus some garlic and onions. Can't wait to try it.

 

[Oldskewl]

Wish I could find those peppers at my restaurant supply store. I have made these so many times and never noticed the recipe called for white wine vinegar, DOH! I have been using white distilled vinegar all this time. Guess I’ll have to try the white wine and see if it makes a noticeable difference.

 

[Horseflesh]

When combined with the rest of the ingredients I bet the difference between vinegars would be subtle so I doubt you missed much.

This cheap stuff is surprisingly tasty actually, it's getting use in my HBT homemade mustard endeavors too...

 

[ratinator]

I made a batch. When you finish them (I only made 8 so it won't take long) do you usually add more eggs and do it again or remake the brine and clean the container? If they are good I am gonna make a ton more

 

[Horseflesh]

I reused the brine once. It came out fine but the pickling spices faded a bit, so next time I do that I will add more. I bet you can reuse 2-3 times.

 

[Oldskewl]

I find that the second batch takes longer to take on the flavors and ends up being more mild.

 

[ApolloSimcoe]

Mix all ingredients except eggs together in a glass jar with tight-fitting lid

Might be a stupid question but do you drain the peppers? Sorry if i missed it in the thread.