Unsecure chicken perches

[Ygerna]

No, not me

 

 

But two dozen eggs. They've been building up over the past two weeks and it was getting very hard to store them safely. I suddenly remembered I had some wonderful 1.5lt mason jars in the garage, all brand new and desperate to be of use. A quick search/rummage in my pantry found enough vinegars to make two bottles of picked eggs.

 

Never made them before so its exciting to wonder how they will turn out. I LOVE pickled eggs.

 

So, my first home preserves of 2010 are made. YAY

[Christian]

Well done Ygerna Starting early!

[Ygerna]

Starting early!

 

Indeed, and itching to make something else too. I will have to wait though, DH dislikes vinegar with a passion and is currently complaining he is unable to breathe properly.

[Couperwife]

wow well done

 

you have successfully pickled a million eggs - and annoyed OH

 

I dont think I have ever had pickled eggs

 

should I try one? im not sure!!

 

I have a little jamjar - I could pickle one couldnt I

 

ok, ill stop waffling

 

cathy

x

[Saronne]

Oooh! could you give us the recipe, pleeeze?!

 

 

 

Saronne x

[Ygerna]

I used a couple as guidance but didnt really stick to a single recipe.

 

I looked at this one..

 

http://www.accidentalsmallholder.net/articles/recipes/pickledeggs/

 

and these...

 

http://www.helpwithcooking.com/egg-guide/make-pickled-eggs.html

 

Hope that helps

[Saronne]

Thank you! Sounds delicious..

 

 

 

Saronne x

[chickencam]

 

But well done for starting as you mean to go on

[Ygerna]

 

But well done for starting as you mean to go on

 

Some people are just wierd How can you not like pickled eggs

[chickencam]

I am not a huge pickle fan anyway, and it seems a waste of a lovely tasty egg

 

I find things in vinegar taste of only vinegar and smoked things taste only of smoke, but you are right I am a bit weird

 

OH and DS love pickles of all kinds.

[Ygerna]

Hooray for weirdos, they make the world an interesting place

 

Totally agree about the smoked thing though

[majorbloodnock]

...I find things in vinegar taste of only vinegar and smoked things taste only of smoke.....

 

In the same vein as "an egg is an egg" and "there's no difference between shop bought veg and that harvested from your garden", I find similar arguments apply to pickled and smoked food.

 

I've had plenty of pickled onions, eggs, red cabbage, shallots, cucumbers and so on that do, as you say, simply taste of vinegar. They're also pretty cheap.

 

I've had plenty of smoked salmon, trout, ham, bacon, chicken, fish (particulary kippers) that do, as you say, simply taste of smoke. They too are generally pretty cheap.

 

In both brackets, I've had examples whose flavour has been a fantastic balance, and unfortunately has never lasted to a second sitting. They have generally not been cheap.

 

OK, so I'm waving my banner about a bit obviously, but I simply feel that these forms of food preparation are just as reliant as any other form of cooking on good ingredients, avoidance of shortcuts and general good culinary practice. Garbage in, garbage out.

[chickencam]

Ok point taken I may try homemade pickled eggs if I get swamped in eggs and I must admit to preferring our own homemade pickled shallots to shop bought. Good quality smoked fish can be nice too. I will go and stand in the corner

[majorbloodnock]

Hmmm. I was a bit pushy, wasn't I. Sorry 'bout that.

 

Well, don't forget that if you don't like the pickled eggs after trying them, I'm happy to volunteer to take them off your hands....

[chickencam]

[stehaggan]

Just found this post as i want to make my nan some pickled eggs as part of her xmas hamper as she loves them and loves my hens

 

Can anyone suggest which is the best vinegar to use? And when i should do them as they are for xmas.. how long do they keep?

 

Many thanks

[Bramble]

Dim question, but what do you do with pickled eggs? Do you eat them "whole" or sort of mash them to make egg mayo?

[majorbloodnock]

I've tended to simply use normal distilled malt vinegar, and, using the Good Housekeeping suggestion of pickling spices as a baseline, add whatever spices I've got sitting around. As for making them, it couldn't be much easier. Hard boil the eggs, cool them rapidly in plenty of cold water (to stop the yolks from going black), peel the eggs, pop in a pickling jar and cover with vinegar and spices. Leave for about 6 weeks, then eat.

 

I've never made egg mayo with pickled eggs, and I'm not sure it'd work. Theoretically, I eat them either with fish and chips or with some sliced meat as part of a cold collation salad. In practice, I get home, feel hungry and raid the jar whilst I'm cooking dinner. Given I pickle a dozen eggs at a time, I'm doing well if four of them get consumed "officially" at the dining table.