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Posted: Fri May 18, 2012 14:38
by Butterbean
Chuckwagon wrote:Margaret, you are amazing! How did you do that?
Or do you have a weird chicken that lays those crazy colored eggs? :shock:
If so, what are you feeding that chicken? :lol:

Best Wishes,
I agree! Those are amazing beauties for sure!

Posted: Fri May 18, 2012 21:04
by Swallow
Dave Zac wrote:
fresh eggs take up to three weeks to develop a thin layer of air beneath the membrane between the shell and the egg white, making them much easier to peel.
Who can wait three weeks? Then they are not fresh any more. When boiling "fresh" eggs, add 1/4 cup of salt to the boiling water and your fresh eggs will be much easier to peel.
Or you could try a trick that my little woman learned in culinary school and that is to simply fracture the egg shell slightly, not too much or it will bleed out and look bad. Done this way you in up with perfect hard boiled egg every time and easy to peel in BIG pieces.


Posted: Sat May 19, 2012 23:26
by two_MN_kids
So has anybody ever smoked eggs and the pickled them?

Posted: Sun May 20, 2012 03:39
by ssorllih
probably not twice. :shock:

Posted: Wed May 23, 2012 19:36
by Butterbean
Sortof off the subject but I made some dragon's eggs several years ago. These are extremely hot pickled eggs. Made about 8 quarts of them but one of the quarts got tucked back out of sight until it was again found when I was moving to a new home some years later. I think 8. The eggs looked inedible and had changed from the beautiful red color to that of chocalate easter eggs. I tasted one and found it to be fantastic. Called a friend and he and I left for the pond with a case of beer and a quart of aged pickled eggs and we devoured them only to find no one wanted to be around us the next day. :mrgreen:

I guess it just goes to prove that good things come to those who wait. :lol: :lol:

Posted: Fri May 25, 2012 20:07
by NorCal Kid
I don't know how I missed this thread earlier! I'm glad i finally found it... :oops:

Pickled sausage is something i've been considering for some time, and I definitely want to give it a go. I'd certainly have an easier time 'selling' pickled sausages to the family than pickled eggs. People tend to be REAL finicky when it comes to eggs & how they're prepared. I know my family certainly is. No one is a fan of hard-boiled eggs (except for me), so I'm pretty safe in saying cold, pickled eggs wouldn't be a hit.

Back to the sausages....

Here's a recipe I've been looking forward to trying. Once I get around to it, I'll post my progress.

ANY comments or suggestions regarding the following recipe, let me know.

3 c. white vinegar
1 c. water
2 tsp. salt
2 tsp. pickling spice (recipe below)
6 bay leaves
1/2 cup of pickle juice (sweet or dill, your preference)
Dried red peppers
6-8 smoked sausages
Cut the sausages in 2" sections. Set aside. In a pan, bring to a boil all other ingredients (NOT the sausages). Place sausage sections into clean (sterile) jar. Pour the hot liquid into the jar. Let it sit for two days or more in the refrigerator (the longer they sit, the better).

Pickling Spice
1/4 cup broken cassia bark (or cinnamon stick)
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 tablespoon dill seeds
1 tablespoon fennel seeds
2 teaspoons whole cloves
2 teaspoons celery seeds
2 teaspoons crushed mace blades
8 crushed bay leaves
1 (1-inch) section dried ginger
1 small dried hot red pepper

That's a boat-load of spice, so I'll probably cut the total quantity in half.
I think I'd try this recipe first with a kielbasa.


Posted: Fri May 25, 2012 20:36
by ssorllih
Pickled eggs make very good deviled eggs. and everybody likes deviled eggs.

Posted: Mon May 28, 2012 02:22
by w1sby
I just put up two quarts of beet eggs. I'll take one with us on vacation (pseudo-camping, we rent a cabin at the lake), and leave the other for when we arrive back to the hacienda. Tomorrow I am going to put up 2 quarts of jalapeno eggs, same plan :razz:

I'll let you all know how they turn out.

Beet eggs:
10 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
10 whole cloves


Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Jalapeno eggs: (I'm going to double this)
3/4 cup cider vinegar
3/4 cup water
1/2 cup plus 1 Tbsp white granulated sugar
6 cloves
2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon dry oregano
1/4 onion, sliced
1 garlic clove, peeled
6 hard cooked eggs**, peeled


1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water, the onion, and jalapeno, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. Secure close the jar's cover. Refrigerate up to a month.

Posted: Mon May 28, 2012 02:41
by ssorllih
Try to get wide mouth jars for this. They are so much easier to work out of.

Posted: Tue May 29, 2012 01:52
by uwanna61
Jalapeno eggs: (I'm going to double this)

Holy smokes, not only will you create natural gas, butt you will create a flame with it :mrgreen:

Posted: Tue May 29, 2012 03:16
by Chuckwagon
Hi Allen,
What do you call this recipe? "Jalapeno El Nino".
I'm going to skip them on Saturday night as the "quake factor" would be life-threatening to those around me down at the ol' Sunday morning meeting house! Shucks, a guy could be "run out of town on a rail" just for creating a little inhumane, methane, hurricane. :shock:

Posted: Tue May 29, 2012 19:38
by w1sby
I've got it all figured out:
I'll eat a beet egg and a jalapeno egg at each setting.

Purple Haze! :lol:

Posted: Tue May 29, 2012 20:16
by nuynai
Here's a recipe I found. Original didn't call for horseradish but when I put it in, tasted much better and more like deviled eggs. Next time I'll use 3 or more to give it a better kick and I'm sure sausage would fit in good.


Boil and Peel 12 eggs and put into a heat proof container.
4 Tablespoons yellow mustard
2/3 cup of sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water
2 drops of yellow food coloring
3 heaping tablespoons. of horseradish
Mix all ingredients in saucepan and bring to a simmer, stirring almost constantly.
Pour sauce over eggs.
Let cool.
Put container in Fridge for 72 hours to let eggs absorb the sauce.
They will remind you of pickled deviled eggs!
Longer they sit, the stronger they get.

Posted: Tue May 29, 2012 21:58
by Chuckwagon
Purple Haze!
Flammable? :shock:

Posted: Tue May 29, 2012 22:08
by unclebuck
CW, trust me. Flash a lighter or a match when you roll back, and you have the "Blue Flame Kitchen". When our son and I did it, after a half dozen pickled eggs and half dozen beer each, the pressure overcame us. In a juvenile moment, going back to my teenage years, I flashed the pressure release. Seamus cracked up, my wife and daughter were mortified, and then to top it off, he flashed a flame. Needless to say, we were banned from the deck to eat out by the firepit!!