Goddamnit /ck/, it's been too long since I've pickled some eggs. It's time to do a batch!
I usually use some hot sauce as a solution, but would love to hear some other ideas.
PICKLED EGGS THREAD!
>>7857035
I've always made them with beet juice & generic pickling spice (bay leaf, mustard seed, cloves, etc.)
>>7857035
>>7857035
I love pickled eggs but I keep it very simple and just add a handful of black peppercorns and dried birdseye chillies to the jar.
>>7858366
would you like an egg in this trying time?
>>7857035
I put beet slices in them to turn them pink
>>7857035
>but jar of pickles
>eat pickles
>put hard boiled eggs in leftover pickle brine
>let sit for a few days
There. Pickled eggs.
>>7858488
brilliant
>>7858488
I do that all the time. Ghetto style, perhaps, but still makes tasty eggs.
I've never had a pickled egg, what do they taste like? Is the texture any different? I can only imagine it's like a hard boiled egg but saltier
>>7858752
Depends. Homemade ones will be more like your typical hardboiled egg. But mass produced ones/bar eggs can sometimes have a more rubbery texture. I don't know if it's because they were just boiled for so long, the brine, or just left to soak for so long. But the egg will obviously have flavors similar to the brine (with obviously more subtle notes of salt, vinegar, spices, and spice).
>>7858752
You can also just throw hotdogs or sausages into the brines as well (pre-cooked of course).
I always imagine that the outer surface of egg white on a hard boiled egg is pretty much water tight.
Does the flavour of the pickle juice really penetrate into the egg much?
>>7858764
The mass produced one I have had are overcooked and placed in pretty much pure vinegar which is why they are so rubbery.
Made these yesterday.
Brine from homemade dill and garlic kraut, sweet peppers, hot peppers, salt, pepper, cinnamon, crushed red pepper, beets, anise and garlic.
>>7858773
you would be surprised
>>7858863
akshully the outer shell is a semi-premeable membrane so it absorbs external liquids/gasses through ozmosis.
I remember there was a high-school science experiment where this is demonstrated by placing an egg over a glass bottle and heating the bottle so the steam causes the egg to shrink and slip into the bottle without breaking the shell.
>>7858768
>>7858451
Yes anon, you understood the reference, congratulations.
>>7857111
Well as someone who's never made pickled eggs before but has been meaning to, I'll try the bottom recipe. Recently got an electric kettle so cooking eggs is a lot less of a pain in the ass than before (fuck electric burners)
>>7858488
Love doing that with Claussen pickles
Shame I can only fit 8 or so eggs in the jar
>>7858959
The only thing like that I'm aware of is with a boiled and shelled egg being sucked into a bottle by using the vacuum a burning match produces
>>7858839
I must say personally however that I quite enjoy the rubbery texture
>>7857035
Pig salt apple cider vinegar and red peppers
>>7859692
What do you mean by "pig"?
>>7858959
>steam causes the egg to shrink
topkek
>>7859688
>I quite enjoy the rubbery texture
>>7859763
This loser doesnt exclusively use Pig salt
>>7861055
Fuck, forgot pic
>>7858773
About 72 hours
>I usually use some hot sauce as a solution
How do you do this? It sounds good.
>>7862518
You'll need an American style hot sauce, which are based on vinegar, not the sugary Asian stuff.
You can use it pure or dillute it with some vinegar.
As a yuropoor I actually import the stuff, because all you can get here are those tiny bottles of tobasco, which aren't exactly economical.
>>7862554
I dread the idea of eggs pickled in pure tobasco.
Like I said earlier I just throw in a few dried chillies.
I would like a stronger vinegar though and am wondering if i heated it for a bit . . .would it get more acidic or would the acid boil off?
>>7862561
The eggs get spicy of course, but they don't pick up as much spiciness as you might think. Most of the fire seems to come from the solution that coats the egg when it leaves the jar.
But I suppose you could throw some hot sauce into your existing solution, so it's not so 'extreme'.
>>7858488
I'm going to try this although I like salted eggs better.
