Pickled Eggs

10/17/14 @ 4:54 PM
ORIGINAL POST
Bazinga
Bazinga
USER since 8/22/10
Does anyone have a really good pickled egg recipe? We have 12 laying hens that are producing way more than we can eat. We made some with a recipe off the internet and they suck! Looking for a good tried and true recipe.
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Displaying 50 to 59 of 79 Posts
1/22/17 @ 2:02 PM
arlo
arlo
USER since 9/29/02

I went to Menard's of all places and found eggs for 58 cents a dozen, plus 11% refund. Bought 2 dozen for the next batch. I'm hooked on them !   Bugle-Trout your recipe rocks !!!

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1/22/17 @ 11:30 AM
12packabs
12packabs
USER since 12/19/06

Surf n turf....I would guess the eggs in your recipe are hard-boiled and peeled prior to pickling?  Don't mean to be picky, but someone on here would use raw eggs, unpeeled, I guarantee it.

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1/21/17 @ 11:07 AM
missippimugs
missippimugs
USER since 9/14/16

The recipe below is great.  I just add a jar of beet juice.  Not the beets. Adds a little something.

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1/21/17 @ 9:49 AM
surf n turf
surf n turf
MEMBER since 1/31/07

Heres a recipe. Just ate the last of them. Pretty dam gd. 1 dz eggs, 2 cups vinegar, 1 jar sliced jalopenos including the juice.( 11 ounces), 1 onion finely chopped, 1/2 cup water, 1 T- tobasco, 1 T- salt. Boil all ingredients together for 10 min. Not the eggs. Let it cool. Put 6 eggs in each qt jar. I also sliced onions and added to each jar in between eggs. Pour brine over and let them sit in fridge. At least a wk, longer is better. I also spooned the jalopenos in each jar so they had equal amounts.


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1/20/17 @ 2:24 PM
12packabs
12packabs
USER since 12/19/06

I made BugleTrout's recipe 3 weeks ago, turned out fine.  On a sidetone, I made an egg-salad sandwich with pickled eggs and it certainly was "tangy" to say the least.  But, good none-the-less.  Slice and cross-cut your eggs (it takes 2 eggs to make 1 sandwich worth of egg salad), add Lowrey's and as much mayo as your taste prefers...

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1/18/17 @ 8:05 AM
dsinwi
dsinwi
USER since 1/24/02

Put up another batch last night. Same recipe as the last with the addition of two Habanero peppers and a few sweet peppers.

Edited on 1/18/17 8:06 AM
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1/17/17 @ 5:42 PM
arlo
arlo
USER since 9/29/02

I pickled a dozen of these on New Years Eve day  Sampled my first ones this past Saturday and I am hooked on them. I am going to do 2 dozen the next time. I am thinking of adding a couple tablespoons of horseradish to the brine for a little more kick. Has anyone tried adding it to the brine?

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1/17/17 @ 11:34 AM
dsinwi
dsinwi
USER since 1/24/02

The entire gallon jar of eggs was consumed by our guests after the Packer victory this past Sunday. I think I need to get 2 jars going this time...

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1/11/17 @ 5:46 PM
BugleTrout
BugleTrout
USER since 9/27/01

Yes the brine will yellow or brown over time.  That hasn't changed the flavor in batches I've made.  We've even had them around for a few months.  I forgot to mention that my mom made a batch one time with some fresh dill.  Those eggs were really good as Bloody Mary garnishes.

The guys at deer camp have gotten very creative when "dressing" the eggs.  We started with Tabasco and salt.  These days we have the culinary geniuses slicing them for crackers and topping them with smoked fish, Kim Chi, smoked oysters and horseradish.  No wonder we don't shoot any deer!

Edited on 1/11/17 5:46 PM
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1/10/17 @ 8:44 AM
dsinwi
dsinwi
USER since 1/24/02

My eggs from BT's recipe are getting a real nice flavor to them now after a full 4 weeks in the brine. Still not hot enough for me but a little hot sauce takes care of that. The brine is turning a little darker and the eggs have a brown color to them on the outer layer now. Still taste fine. I assume the vinegar turns color over time, not sure. I suspect I'll have a jar in the fridge pretty regular now.. Thanks again for the recipe. 

Edited on 1/13/17 10:05 AM
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Displaying 50 to 59 of 79 Posts