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Posted: 5/29/2012 11:45:43 PM EST
[#1]
If you want to try something real good with the Pickled eggs Try making deviled eggs from pickled eggs HOT damn are they good Specially with a nice cold beer.
I took 6 eggs gut in half took out yokes mashed them togethersome mayo some onions a few drops of mousturds mixed it back up then put them in the egg whites Good god are they good. Try you will like it Jaime |
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Posted: 5/30/2012 6:05:03 AM EST
[#2]
My last batch is coming along nicely
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Posted: 5/30/2012 9:07:35 AM EST
[#3]
Originally Posted By 268:
Oh boys I pickled 12 pints of quail eggs this evening. Come on 4th of July. These are going to be good!!! Pics later. where you getting your quail eggs? I hope you didnt have to peel all them eggs lol just put up ONE pint of quail eggs I had to peel myself |
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Posted: 5/30/2012 11:44:41 AM EST
[#4]
Man it takes for ever to peel 12 pints of quail eggs!! Glad I didn't do it. They were canned in water already. I ordered them online.
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Posted: 6/2/2012 9:03:13 PM EST
[#5]
OK, after reading this I decided to make a first attempt. Nothing complicated. Just garlic, salt and the 1:1.
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Posted: 6/3/2012 9:25:31 AM EST
[#6]
I'm getting tired of the smaller jars that only hold ~12 eggs. I'm going to find a gallon jar that will hold at least 4-5 dozen at a time.
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Posted: 6/3/2012 3:28:49 PM EST
[#7]
Originally Posted By 268:
Man it takes for ever to peel 12 pints of quail eggs!! Glad I didn't do it. They were canned in water already. I ordered them online. I've had fresh quail eggs, I wonder what it would be like to use canned version when I make my pickled eggs and beets ? |
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Posted: 6/3/2012 6:57:09 PM EST
[#8]
They tasted just fine. I don't think it would hurt a thing. Just search canned quail eggs there are a lot if Asian suppliers on the net. I put a can in with some valasic pickles for a week and they firmed up fine.
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Posted: 6/3/2012 7:46:20 PM EST
[#9]
Sweet, I don't have any Asian markets nearby, if I cannot get my hands on any fresh quail eggs I will go the canned route.
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Posted: 6/3/2012 9:45:44 PM EST
[#10]
Originally Posted By GLHX2112:
Sweet, I don't have any Asian markets nearby, if I cannot get my hands on any fresh quail eggs I will go the canned route. The old couple I have been getting my Pickled quail eggs from for years finally told me They buy them Peeled in cans just like the markets sell No difference between out of the can and out of my backyard |
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Posted: 6/3/2012 9:47:36 PM EST
[#11]
Picked up 5 dozen eggs tonight for $4.99.
 . Look like next week I will put up another 4 jars!
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Posted: 6/9/2012 4:58:55 PM EST
[#12]
OK, I tried one at the two week mark. It's good, but I don't see what the big deal is.
I suppose I should give it another week per the suggestion on P1. If that does not make a significant difference I'll try stronger flavorings. |
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Posted: 6/10/2012 10:20:51 PM EST
[#13]
Originally Posted By FishKepr: OK, I tried one at the two week mark. It's good, but I don't see what the big deal is. I suppose I should give it another week per the suggestion on P1. If that does not make a significant difference I'll try stronger flavorings. Two weeks really isn't enough time. 3 weeks to a month is better. If you didn't have very strong flavors, you likely didn't add enough spices. |
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Posted: 6/11/2012 3:17:21 AM EST
[#14]
Originally Posted By eric10mm: I'm getting tired of the smaller jars that only hold ~12 eggs. I'm going to find a gallon jar that will hold at least 4-5 dozen at a time. I finally emptied out my gallon Vlasic pickle jar (hey, I really like pickles) and boiled another 5 dozen eggs. Unfortunately only 4 dozen eggs fit into the gallon jar. But that did give me another dozen, in another jar, to experiment with a different (for me) flavor of garlic (and of course hot sauce). Come on July 10th.  I may push it and try some of the garlic eggs on the 4th.  |
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Posted: 6/11/2012 7:31:25 AM EST
[#15]
If anyone comes up with some really killer recipes, toss'em up here. I'm trying to figure out how to make a spicy + garlic flavor that doesn't overpower with hot. Tossing a habanero in a jar makes them plenty spicy but damn sam.
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VA, USA
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Posted: 6/24/2012 1:44:15 PM EST
[#16]
Looks like you've got one set that was jalapenos/black pepper corn/garlic - what didn't you like about those? Just too hot?
Also, would you say that was about 2 tablespoons of sriracha sauce? This thread drove me to go out and get the materials for pickling eggs this afternoon - settling in for the long wait now... |
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Posted: 6/24/2012 6:50:12 PM EST
[#17]
Originally Posted By sircam671: Looks like you've got one set that was jalapenos/black pepper corn/garlic - what didn't you like about those? Just too hot? Also, would you say that was about 2 tablespoons of sriracha sauce? This thread drove me to go out and get the materials for pickling eggs this afternoon - settling in for the long wait now... I liked those okay, but they just didn't take up as much flavor as I would've liked. 2 TBS of siracha gives a large jar (12 eggs) a really nice flavor, sort smokey and spicy. |
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Posted: 6/24/2012 7:20:30 PM EST
[#18]
What is this too-hot of which you speak?
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Posted: 6/25/2012 1:25:26 AM EST
[#19]
Originally Posted By eric10mm: What is this too-hot of which you speak? If you let me know next time you're in STL, I'll show ya. Unless you eat straight habaneros for fun, my batch of habanero eggs are just idiotic hot. |
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VA, USA
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Posted: 7/3/2012 5:40:24 PM EST
[#20]
One of my jars didn't vacuum seal - I should be able to just stick it in the fridge and it'll be fine, right? I've put the sealed jars in the pantry.
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Posted: 7/3/2012 6:16:33 PM EST
[Last Edit: FishKepr]
[#21]
Originally Posted By sircam671:
One of my jars didn't vacuum seal - I should be able to just stick it in the fridge and it'll be fine, right? I've put the sealed jars in the pantry. Just to make sure we have this straight: It cooled off and the lid did not drop inward? If so, I'd put it in the fridge and see if the lid drops with the additional temperature difference. |
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Posted: 7/3/2012 6:28:50 PM EST
[#22]
Originally Posted By sircam671: One of my jars didn't vacuum seal - I should be able to just stick it in the fridge and it'll be fine, right? I've put the sealed jars in the pantry. Stick it in the fridge and eat those first after a few weeks of seasoning. No worries. |
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Posted: 7/3/2012 7:47:09 PM EST
[#23]
Originally Posted By Slavac:
Originally Posted By sircam671:
One of my jars didn't vacuum seal - I should be able to just stick it in the fridge and it'll be fine, right? I've put the sealed jars in the pantry. Stick it in the fridge and eat those first after a few weeks of seasoning. No worries. +1. What's the deal when you get a jar that doesn't pop but later does in the fridge? |
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VA, USA
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Posted: 7/3/2012 8:20:46 PM EST
[#24]
Originally Posted By Slavac:
Stick it in the fridge and eat those first after a few weeks of seasoning. No worries. Got it, thanks. |
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Posted: 7/3/2012 8:38:32 PM EST
[#25]
Originally Posted By bigrob88: Originally Posted By Slavac: Originally Posted By sircam671: One of my jars didn't vacuum seal - I should be able to just stick it in the fridge and it'll be fine, right? I've put the sealed jars in the pantry. Stick it in the fridge and eat those first after a few weeks of seasoning. No worries. +1. What's the deal when you get a jar that doesn't pop but later does in the fridge? Difference in pressures generated by temperature change between outside air and air inside the jar. Per dozen jars I'll almost always have one jar that doesn't want to seal. Be sure to wipe the rims of your jars and make sure your vinegar + water solution is boiling hot when you pour it over your eggs. Wipe rim, seal right away. Even if you do the above in a big batch you'll have one that doesn't seal. I just eat those first and save the rest to give away to folks. |
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Posted: 7/20/2012 11:21:59 PM EST
[#26]
Tried your recipe tonight for the first time.
The vinegar i bought said it was diluted with water to 5% acidity, but i went ahead and diluted with water 1:1 like you said. Is this right or should i have used it straight? I tried three small jars to experiment with: Jar 1: 4 eggs, cut up beets and some regular pepper Jar 2: 4 eggs, half bottle (about 2.5 ounces) of Yucatan Sunshine Habanero Pepper Sauce Jar 3: 4 eggs, 3 spoons full of diced jalepenos Did i overdo it? Also one egg i mangled all to hell , but threw it in anyway. I'm hoping they turn out alright. Thanks for the great thread and ideas! |
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USA
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Posted: 7/21/2012 12:34:54 PM EST
[#27]
Yes!! I was looking for this thread last year and couldn't find it. I thought it was originally in GD.
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Posted: 7/21/2012 8:44:51 PM EST
[#28]
Originally Posted By nade-em: Tried your recipe tonight for the first time. The vinegar i bought said it was diluted with water to 5% acidity, but i went ahead and diluted with water 1:1 like you said. Is this right or should i have used it straight? I tried three small jars to experiment with: Jar 1: 4 eggs, cut up beets and some regular pepper Jar 2: 4 eggs, half bottle (about 2.5 ounces) of Yucatan Sunshine Habanero Pepper Sauce Jar 3: 4 eggs, 3 spoons full of diced jalepenos Did i overdo it? Also one egg i mangled all to hell , but threw it in anyway. I'm hoping they turn out alright. Thanks for the great thread and ideas! 5% vinegar is your traditional store vinegar, when making eggs just go with a 50/50 vinegar/water mixture (i.e. just use what's in the vinegar jug). The habanero ones are going to eat you up. In the future add a bit of pepper or garlic to your batches and see if you like'em. |
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Posted: 7/21/2012 9:08:39 PM EST
[#29]
Originally Posted By Slavac:
Originally Posted By nade-em:
Tried your recipe tonight for the first time. The vinegar i bought said it was diluted with water to 5% acidity, but i went ahead and diluted with water 1:1 like you said. Is this right or should i have used it straight? I tried three small jars to experiment with: Jar 1: 4 eggs, cut up beets and some regular pepper Jar 2: 4 eggs, half bottle (about 2.5 ounces) of Yucatan Sunshine Habanero Pepper Sauce Jar 3: 4 eggs, 3 spoons full of diced jalepenos Did i overdo it? Also one egg i mangled all to hell , but threw it in anyway. I'm hoping they turn out alright. Thanks for the great thread and ideas! 5% vinegar is your traditional store vinegar, when making eggs just go with a 50/50 vinegar/water mixture (i.e. just use what's in the vinegar jug). The habanero ones are going to eat you up. In the future add a bit of pepper or garlic to your batches and see if you like'em. Okay i'll try that. The Habanero sauce is really not that hot, it's got good flavor and some bite. It'll be hard waiting for them to be "done" ! |
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VA, USA
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Posted: 7/31/2012 4:46:21 PM EST
[#30]
Old Bay, Sriracha, Beet and Onion, Beef Smokies, Frank's Hot Sauce The hot sauce one is my current favorite - leaves a lot of the original egg flavor as well. I only put in 3 tablespoons, though - I've already doubled that because I had the flavor of the hot sauce but none of the heat. I did 2 tablespoons of Sriracha but I think I'm gonna bump that up too. Really want to make a jalapeno and garlic batch but I need to empty a few of these jars first. Also considering kimchi, but I think I might process the jar for a little while just to make sure there's no more fermenting going on. That ought to work, right? Great thread - looks like I've found a new household staple. |
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Posted: 7/31/2012 5:47:16 PM EST
[#31]
Originally Posted By sircam671:
http://img694.imageshack.us/img694/1508/eggsyv.jpg Old Bay, Sriracha, Beet and Onion, Beef Smokies, Frank's Hot Sauce The hot sauce one is my current favorite - leaves a lot of the original egg flavor as well. I only put in 3 tablespoons, though - I've already doubled that because I had the flavor of the hot sauce but none of the heat. I did 2 tablespoons of Sriracha but I think I'm gonna bump that up too. Really want to make a jalapeno and garlic batch but I need to empty a few of these jars first. Also considering kimchi, but I think I might process the jar for a little while just to make sure there's no more fermenting going on. That ought to work, right? Great thread - looks like I've found a new household staple. Nice, have you tried the beef smokies yet or is this the first batch? My favorite flavor wise was a batch of jalapenos & habanero. It was a pretty clean flavor and the heat wasn't too bad. The only issue was the next day.
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Posted: 7/31/2012 5:47:52 PM EST
[#32]
Anybody tried horseradish yet?
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VA, USA
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Posted: 7/31/2012 8:08:33 PM EST
[#33]
Originally Posted By sgthoskins:
Nice, have you tried the beef smokies yet or is this the first batch? My favorite flavor wise was a batch of jalapenos & habanero. It was a pretty clean flavor and the heat wasn't too bad. The only issue was the next day. I did - the smoke flavor of the sausages does come through but I think I'll add a little Liquid Smoke to the next batch just to see how it is. Those are my favorite for breakfast. This is the first batch I've ever made and I guess I've learned that, for my tastes, I prefer to go a little longer with the flavorings. How did you do the peppers - sliced/seeded/whole? I use habaneros in jerk chicken but they're seeded and minced; not sure I'm brave enough to try it any other way in pickled eggs... 
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Posted: 7/31/2012 8:13:28 PM EST
[#34]
Originally Posted By sircam671:
Originally Posted By sgthoskins:
Nice, have you tried the beef smokies yet or is this the first batch? My favorite flavor wise was a batch of jalapenos & habanero. It was a pretty clean flavor and the heat wasn't too bad. The only issue was the next day. I did - the smoke flavor of the sausages does come through but I think I'll add a little Liquid Smoke to the next batch just to see how it is. Those are my favorite for breakfast. This is the first batch I've ever made and I guess I've learned that, for my tastes, I prefer to go a little longer with the flavorings. How did you do the peppers - sliced/seeded/whole? I use habaneros in jerk chicken but they're seeded and minced; not sure I'm brave enough to try it any other way in pickled eggs... Nice I'm going to try it now. I took 3 jalapenos and 2 habaneros and sliced them in to coins and that was it. There was no coloring in the jar liquid, just clear. The flavor was fresh and sharp but not too hot. I have made everything you have but the beef smokies and the flavor of this pepper jar was awesome. Everyone of my friends liked them too. Anyone try bacon?
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Posted: 7/31/2012 11:47:00 PM EST
[#35]
Opened a jar tonight. Eggs are good but shit I bought some freak of nature jalepeno. It was like the heat of 4 jalepenos in one. I always pickle peppers with my eggs and carrots but never got anything like this. It is almost too hot to eat and made the eggs very hot. Should make a good egg salad.
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Posted: 8/1/2012 12:25:54 AM EST
[#36]
Originally Posted By Uofaspyder: Opened a jar tonight. Eggs are good but shit I bought some freak of nature jalepeno. It was like the heat of 4 jalepenos in one. I always pickle peppers with my eggs and carrots but never got anything like this. It is almost too hot to eat and made the eggs very hot. Should make a good egg salad. Makes really good tuna salad too. |
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OH, USA
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Posted: 9/11/2012 6:23:59 PM EST
[#37]
hey slavic, i tried some tonight
jalapeno ones weren't that good habenero tasted "off" beets one tasted the best and probably the ones i'll make again again thanks for the tips and advice, i'm going to try some of the other recipes posted in here for sure. |
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Posted: 9/12/2012 9:18:14 PM EST
[#38]
Originally Posted By nade-em:
hey slavic, i tried some tonight jalapeno ones weren't that good habenero tasted "off" beets one tasted the best and probably the ones i'll make again again thanks for the tips and advice, i'm going to try some of the other recipes posted in here for sure. Sorry they weren't all recipes that you liked. That's why I suggest playing around with your recipes from jar to jar to settle in on what really clicks for you. |
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Posted: 9/15/2012 10:40:23 AM EST
[#39]
Do i need to wait two weeks if i have store bought eggs? Got a whole bag of habaneros and im thinking i'll make some hot sauce and some pickled eggs.
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Posted: 9/15/2012 12:45:00 PM EST
[#40]
Originally Posted By thepalerider68:
Do i need to wait two weeks if i have store bought eggs? Got a whole bag of habaneros and im thinking i'll make some hot sauce and some pickled eggs. Yep 2-3 weeks in the fridge otherwise pealing will be a nightmare. |
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Posted: 9/15/2012 2:40:52 PM EST
[#41]
Originally Posted By Slavac:
Originally Posted By thepalerider68:
Do i need to wait two weeks if i have store bought eggs? Got a whole bag of habaneros and im thinking i'll make some hot sauce and some pickled eggs. Yep 2-3 weeks in the fridge otherwise pealing will be a nightmare. Yeah the eggs my wife just picked up from piggly wiggly must have been old. Used the technique you mentioned in the op and the peeled better then any eggs i've made before. Right now i have one Kielbasa, habanero, cumin, and garlic. The other is Kielbasa, tapatio hot sauce, garlic, and pepper. They both just sealed so i don't think the sausage will kill me. However, I'll report back in a month to tell y'all if im sick or not. 
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Posted: 9/15/2012 3:24:08 PM EST
[#42]
Originally Posted By thepalerider68:
Originally Posted By Slavac:
Originally Posted By thepalerider68:
Do i need to wait two weeks if i have store bought eggs? Got a whole bag of habaneros and im thinking i'll make some hot sauce and some pickled eggs. Yep 2-3 weeks in the fridge otherwise pealing will be a nightmare. Yeah the eggs my wife just picked up from piggly wiggly must have been old. Used the technique you mentioned in the op and the peeled better then any eggs i've made before. Right now i have one Kielbasa, habanero, cumin, and garlic. The other is Kielbasa, tapatio hot sauce, garlic, and pepper. They both just sealed so i don't think the sausage will kill me. However, I'll report back in a month to tell y'all if im sick or not. http://i1209.photobucket.com/albums/cc391/rev68/1-27.jpg Great pic! I've done the ones w/ sausage in them though I smoked it first (not sure if that mattered). Came out fantastic. Good luck! |
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Posted: 9/15/2012 3:52:07 PM EST
[#43]
Didnt smoke them. Boiled them in the vinegar/water solution.
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Posted: 9/15/2012 4:34:41 PM EST
[#44]
Originally Posted By thepalerider68:
Didnt smoke them. Boiled them in the vinegar/water solution. Will be just fine. |
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Posted: 9/15/2012 9:37:32 PM EST
[#45]
when i see the pics from the 1st page is it bad that I drool more at the MOW and Partagas cigars than I do from the eggs?
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Posted: 9/25/2012 2:07:31 PM EST
[#46]
Originally Posted By sircam671:
http://img694.imageshack.us/img694/1508/eggsyv.jpg Old Bay, Sriracha, Beet and Onion, Beef Smokies, Frank's Hot Sauce The hot sauce one is my current favorite - leaves a lot of the original egg flavor as well. I only put in 3 tablespoons, though - I've already doubled that because I had the flavor of the hot sauce but none of the heat. I did 2 tablespoons of Sriracha but I think I'm gonna bump that up too. Really want to make a jalapeno and garlic batch but I need to empty a few of these jars first. Also considering kimchi, but I think I might process the jar for a little while just to make sure there's no more fermenting going on. That ought to work, right? Great thread - looks like I've found a new household staple. How are the Old Bay eggs? I've done them a couple of times before but I can't seem to get it right. |
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Posted: 9/26/2012 7:43:49 AM EST
[#47]
Originally Posted By Polish_Infidel:
when i see the pics from the 1st page is it bad that I drool more at the MOW and Partagas cigars than I do from the eggs? If you need one or two, I know a guy
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Posted: 9/28/2012 7:44:22 AM EST
[#48]
So I made my first jar on wednesday. I added garlic, tobasco, red pepper flakes, salt and pepper, and some liquid smoke. The only trouble is that my garlic is turning green.
 It's fresh garlic I got from the store that day. Is this normal? Is this batch toast?
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VA, USA
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Posted: 9/28/2012 5:06:02 PM EST
[#49]
Originally Posted By R2point0:
Originally Posted By sircam671:
http://img694.imageshack.us/img694/1508/eggsyv.jpg Old Bay, Sriracha, Beet and Onion, Beef Smokies, Frank's Hot Sauce The hot sauce one is my current favorite - leaves a lot of the original egg flavor as well. I only put in 3 tablespoons, though - I've already doubled that because I had the flavor of the hot sauce but none of the heat. I did 2 tablespoons of Sriracha but I think I'm gonna bump that up too. Really want to make a jalapeno and garlic batch but I need to empty a few of these jars first. Also considering kimchi, but I think I might process the jar for a little while just to make sure there's no more fermenting going on. That ought to work, right? Great thread - looks like I've found a new household staple. How are the Old Bay eggs? I've done them a couple of times before but I can't seem to get it right. I'm not crazy about those - I got some of the flavor to come through with one tablespoon of Old Bay, but I mostly use them for egg salad. |
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Posted: 10/1/2012 9:00:38 AM EST
[#50]
Originally Posted By Milsurpninja:
The only trouble is that my garlic is turning green. It's fresh garlic I got from the store that day. Is this normal? Is this batch toast?should turn grey as time goes on. watch your seal garlic when it spoils is really really really good at producing enough gas/pressure you will see your lid bowed out instead of indented or "sealed" once tried infusing olive oil with fresh garlic. the results were "interesting" note: this should only be done in restaurants where it will be used and replaced daily
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