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Post by bixaorellana on Aug 5, 2010 15:51:05 GMT
Where are the pickled egg recipes that are so desperately needed in this thread?
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Post by hwinpp on Aug 6, 2010 7:52:38 GMT
What do you mean by pickled eggs?
I only know 'salt eggs'. Are eggs pickleable in the same way as geggies or fruits are? Never seen that.
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Post by bixaorellana on Aug 6, 2010 15:37:53 GMT
Oh yes, HW. They're one of the easiest pickles, as you simply hard-boil them, peel them, and toss them in the pickling solution. I need to see if I wrote down my pickled beet recipe. That's a great way to pickle eggs, as the purple color penetrates right down to the yolk. The white firms up as it pickles.
Pickled eggs used to be a bar treat in the US, with big jars of them setting on the back bar. Pickled quail eggs are popular, too.
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Post by bixaorellana on Aug 6, 2010 16:44:59 GMT
Here is a very plain recipe to use as a guide to pickling eggs. You'll see it calls for "pickling spice". I can't get pickling spice and simply don't worry about it, since it's easier to toss in fresh and dried ingredients you have and that seem appropriate to whatever pickle you're making at the time. For instance, if you live someplace where fresh ginger, galangal, hot peppers, lemon grass, etc. are readily available, incorporate those kinds of items in your pickling liquid. Here are a couple of recipes for "regular" pickling spice, for reference. * 12 eggs * 1 cup white vinegar * 1/2 cup water * 2 tablespoons coarse salt * 2 tablespoons pickling spice * 1 onion, sliced * 5 black peppercorns 1. Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar. 2. In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving. Comments ~~ Add garlic! I also like to stuff in dill flower heads, lime leaves, fresh oregano -- that kind of thing. And definitely I would double the recipe, at least.
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Post by hwinpp on Sept 9, 2010 10:33:44 GMT
You peel the eggs before pickling them? We leave the shell on. And we only use salty brine. Here we can even get pickled duck's eggs. I quite like them with rice porridge.
We also pickle raw eggs and fry them later.
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Post by bixaorellana on Sept 9, 2010 14:15:43 GMT
That sounds interesting! Doesn't it take a long time for them to pickle? Are they sour, or more salty?
I guess pickling raw eggs is also a way to preserve them, right? Do they taste pickle-y when cooked?
To answer your question -- yes, peel the hard boiled eggs, then pour the hot pickling liquid over them. Let the mixture cool before putting it in the fridge. They'll be ready in three days, though of course you can leave them longer.
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Post by Deleted on Sept 9, 2010 14:34:45 GMT
Not the same as pickling, but my Chinese colleague would marinate hard boiled eggs in soy sauce (and probably some other stuff) for a couple of days to make fake "century eggs." Quite tasty actually.
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Post by bixaorellana on Sept 9, 2010 15:01:56 GMT
I've heard of that. I think I even did it years ago. I believe the boiled egg shell is gently crackled so that a pattern will show up when the egg is peeled.
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Post by Deleted on Sept 9, 2010 16:37:36 GMT
Actually, she did it with peeled eggs.
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Post by bixaorellana on Sept 9, 2010 19:17:16 GMT
Tea Marbled EggsEggs - however many (best if they can fit in one layer in the pot) Black tea - 2 tbsp., any kind Cinnamon sticks - 2 Star anise - 4 "stars" Tamari - 2 tbsp. Sugar - 1 tsp. 1. Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time). 2. Drain eggs and allow them to cool enough that you can handle them. 3. Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell. 4. Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs. 5. Simmer for at least an hour and up to 2-1/2 hours or longer. 6. Drain and allow to cool to room temperature. You can refrigerate them their shells. Source======================================================== Lazy Tea Eggs * 3 to 4 fresh hard-boiled eggs, peeled * About 2 cups of boiling water * 2 tea bags of your choice * 1/3 cup of soy sauce Dunk the tea bags in the boiling water, and add the soy sauce. Put the liquid, tea bags and all, in a container you can cover air tight. Put in the peeled hard boiled eggs. The eggs should be immersed in the liquid. Keep in the refrigerator for up to 3 days. Remember that the longer you keep the eggs marinating, the saltier it will get. Source============================================================ Sho-yu Tamago (Soy Sauce Eggs) Hard-boil some eggs and peel them. In a pan large enough to hold all your eggs comfortably, heat up some plain soy sauce. Figure about a tablespoon per egg. When the soy sauce is foaming up, lower the heat to about medium, put in your eggs, and roll them around to coat them as evenly as possible. Keep rolling them until the pan is almost dry and the eggs are a chestnut brown. (To make darker eggs, use tamari soy sauce.) Source============================================================= How to make tea-smoked eggs: food.recentrunes.com/?p=4631============================================================== That should get us started. Note the above are all internet recipes. Can't wait to see what we all have stashed in our recipe files.
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Post by hwinpp on Sept 10, 2010 5:06:27 GMT
When we pickle (with shell on), the eggs remain in the brine for up to 4 weeks I think. We only use salt in the brine. The brine is saturated with salt, meaning you add salt to hot water until it stops dissolving. I don't know how to make century eggs but the Thai name for them suggests a lot of amonium is needed... khai you ma, which means horse piss egg...
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Post by bixaorellana on Sept 10, 2010 6:33:55 GMT
Mmmm ~~ appetizing!
Do the eggshells soften in the brine? Do the eggs have a different taste when they're done (besides salty)?
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Post by hwinpp on Sept 10, 2010 7:57:32 GMT
Mmmm ~~ appetizing! Do the eggshells soften in the brine? No. You have to peel them before eating. Do the eggs have a different taste when they're done (besides salty)? No. That's why your additions sound very interesting. The ones we get/ do are plain salty ;D
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Post by bixaorellana on Mar 9, 2016 22:22:40 GMT
It's definitely worth trying. I've pickled eggs along with beets and they taste great and have a nice texture once the brine gets through to the yolks, but they aren't a pretty color inside.
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Post by breeze on Mar 10, 2016 2:32:37 GMT
Red beet eggs! I haven't thought of them in years. We ate them a lot when I was a kid, back before cholesterol was invented. It takes two days of soaking in the beet-vinegar liquid to get the color the whole way through so the white is a shocking pink, and it's kind of a mess so you might as well make a dozen at a time. You know you're to peel the HB eggs before soaking, right?
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Post by breeze on Mar 10, 2016 13:23:38 GMT
My grandmother told me that putting the eggs in hot liquid will make them rubbery, to wait till it cools. We're all slapdash cooks in my family, so I've eaten them that way.
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Post by bixaorellana on Mar 10, 2016 16:40:19 GMT
* bump *
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Post by Deleted on Mar 10, 2016 17:20:45 GMT
When hard boiled eggs are not "rubbery," what is their texture supposed to be?
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