Three weeks is a minimum as far as I'm concerned. Give them a month or two. They get tangier with time and take on more of the spices and other stuff you put in the jar. If you stuffed the jar with goodies like onion or jalapeño garnish your egg with them. A dash of Tabasco or a shake of salt is also a great topping. Guys in our deer camp put Kim chi and smoked fish on them.
Remember, pickling anything was a preservation technique, not something taught in a Paris Culinary School. It was a necessity done to make food go further. Not saying it can't be a tasty treat, but don't expect Dairy Queen.
Just made a batch using bugletrouts recipe. Did one jar without adding anything, one jar with dill and garlic. Last jar with jalapeños and habanero hot sauce. Should be ready to go for our early march trip to big chetec and the flowage. Hopefully the Fishing will be as good as the eggs!
Glad to hear that everyone is enjoying these. Grandma would be thrilled.
I haven't deviated from the recipe at all in all of the years that I've been making these but am going to make a few of quarts this week with chilis and garlic. Going to do one of each and one jar combined.
Yes. I either run them through the sanitizing cycle in the dish washer or dip them in boiling water. Is it necessary? Probably not. The pH of the brine probably takes care of any microbes that come along but it doesn't take much effort. Granny probably had been helping with chores in the barn or cleaning the chicken coop once or twice before making a batch of eggs and my ma, aunt and uncles are all still with us.