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.
I scanned the downtown Point area and square on Google Maps satellite image and couldn't find The Friendly Bar. It looks like the only two bars down there that are still in business from when I was there in the early 90's are Buffy's and The Brickhouse. Used to love going to Buffy's. When it was really crowded, all you had to do was stand up on one of the picnic tables and you'd get body-passed to the bar. Good times. But we always stopped in at Chet's for a beer and an egg with some onions and Tabasco.
I think it closed, but im not 100% sure. I have to go up that way in March for a 2 day training, maybe I'll head downtown. If I remember right they were more of a sweet pickling brine compared to the usual vinegar tasting mass produced bar eggs.
That area has changed so much in the last 25 years.
Badger, I ate a metric crap ton of those eggs while in Point. But it's been so long since I had one from Chet's, I don't remember if the taste was the same. I remember my parent's visiting and we stopped into Chet's for a beer and I ordered a couple eggs. My mom said that she had granny's recipe (same one I posted) and made some for me the next time I went home. I don't recall thinking that they tasted drastically different but again, it's been years.
Is the Friendly Bar still in business?
My favorite spicy Pickled Eggs.
Ingredients: (Makes 1 doz)
2 cups white vinegar
1/2 cup water
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon pickling spice
3 teaspoons red pepper flakes
1 cinnamon stick
3 sliced habanero peppers
3 sliced jalapeno peppers
1 sliced red bell pepper
1/4 of a white onion
Combine all ingredients ( I leave out the Peppers and Onions) and heat in a saucepan for about 15 to 20 minutes. Stir occasionally.
I like to layer the jar with the peppers and onions as I fill it with the eggs. Pour the brine in last. (Make sure the eggs are fully covered)
If you really want to make it potent cook all of the ingredients in the saucepan.