Pickled Eggs

[MonkeyBusiness]

I'm going to make a large batch of pickled eggs for my local club.
Anyone got any recipes I should try or shall I just go for the pickling vinegar from Morrisons?

Edited by MonkeyBusiness on Saturday 27th February 18:53

[Huntsman]

MonkeyBusiness said:

I'm going to make a large batch of pickled eggs for my local club.
Anyone got any recipes I should try or shall I just go for the pickling vinegar from Morrisons?

Edited by MonkeyBusiness on Saturday 27th February 18:53

Oh yeah! Pickled eggs! No wonder my cholesterol is 42.

[Dave^]

The big jars are about a fiver in Costco...

[Google [bot]]

I made a heap about a year ago and used normal cheap white vinegar which is a bit stronger than pickling vinegar I understand. A friend of mine is a chef and she made me a jar and put a whole host of 'erbs n stuff in with it. The basic one is much better.

Mine were well received so I made a (large) jar for a friend and delivered them. A handy tip with this is to ensure that the lid is not able to come off at the same time as the jar upturns as you decelerate for a roundabout. I jest you not.

[Silver993tt]

Huntsman said:

MonkeyBusiness said:

I'm going to make a large batch of pickled eggs for my local club.
Anyone got any recipes I should try or shall I just go for the pickling vinegar from Morrisons?

Edited by MonkeyBusiness on Saturday 27th February 18:53

Oh yeah! Pickled eggs! No wonder my cholesterol is 42.

Eggs don't contribute to your cholesterol level:

http://news.bbc.co.uk/2/hi/7882850.stm

[Huntsman]

Silver993tt said:

Huntsman said:

MonkeyBusiness said:

I'm going to make a large batch of pickled eggs for my local club.
Anyone got any recipes I should try or shall I just go for the pickling vinegar from Morrisons?

Edited by MonkeyBusiness on Saturday 27th February 18:53

Oh yeah! Pickled eggs! No wonder my cholesterol is 42.

Eggs don't contribute to your cholesterol level:

http://news.bbc.co.uk/2/hi/7882850.stm

Thank you for that, very interesting, the BHF leaflet I've got must be pre 2007 when they changed their mind about eggs!

Bring on the pickled eggs!!

[escargot]

Silly question perhaps but how long do they last for?

[bazking69]

Dave^ said:

The big jars are about a fiver in Costco...

What Dave said. So much easier then buying, boiling, shelling and pickling loads of eggs and it probably works out cheaper.

[MonkeyBusiness]

escargot said:

Silly question perhaps but how long do they last for?

Quite a while. My local chippy has had their jar on the counter for months.

[Penny-lope]

Something I've never tried, but have always fancied.

Do they actually taste of the vinegar, or are they still eggy?

[MonkeyBusiness]

Penny-lope said:

Something I've never tried, but have always fancied.

Do they actually taste of the vinegar, or are they still eggy?

I've always tried the type you find in Morrisons - you can buy jars of about 6.
They do taste of the vinegar.

Try them...they are lush!

[escargot]

bazking69 said:

Dave^ said:

The big jars are about a fiver in Costco...

What Dave said. So much easier then buying, boiling, shelling and pickling loads of eggs and it probably works out cheaper.

By that rationale buying a microwaveable lasagna from lidl for 50p probably works out cheaper and less hassle too.

The pleasure isn't just in saving money, it's making something of high quality, to the best of your abilities.

[anonymous-user]

Ive made pickled quail and pheasant eggs! used a mixture of white vinegar and cider vinegar with a some (not to many) black pepper corns, mustard seeds, chilli seeds and a little bit of brown sugar! yum

[escargot]

MonkeyMatt said:

Ive made pickled quail and pheasant eggs! used a mixture of white vinegar and cider vinegar with a some (not to many) black pepper corns, mustard seeds, chilli seeds and a little bit of brown sugar! yum

That's the boy. I love the idea of making custom batches up with varying amounts of stuff thrown in.

Does it influence the flavour of the egg proportionately or is it a very subtle background flavour? (ie, can you taste the chilli/mustard etc)?

[escargot]

Also, how long would you leave them to pickle for as a minimum?

[Dave^]

escargot said:

bazking69 said:

Dave^ said:

The big jars are about a fiver in Costco...

What Dave said. So much easier then buying, boiling, shelling and pickling loads of eggs and it probably works out cheaper.

By that rationale buying a microwaveable lasagna from lidl for 50p probably works out cheaper and less hassle too.

The pleasure isn't just in saving money, it's making something of high quality, to the best of your abilities.

Unless you're doing something other than Chuckie eggs in vinegar(like the OP has done), you may as well buy them done...

[escargot]

Dave^ said:

escargot said:

bazking69 said:

Dave^ said:

The big jars are about a fiver in Costco...

What Dave said. So much easier then buying, boiling, shelling and pickling loads of eggs and it probably works out cheaper.

By that rationale buying a microwaveable lasagna from lidl for 50p probably works out cheaper and less hassle too.

The pleasure isn't just in saving money, it's making something of high quality, to the best of your abilities.

Unless you're doing something other than Chuckie eggs in vinegar(like the OP has done), you may as well buy them done...

And lose the pleasure of eating something i've made? No thanks.

[anonymous-user]

escargot said:

MonkeyMatt said:

Ive made pickled quail and pheasant eggs! used a mixture of white vinegar and cider vinegar with a some (not to many) black pepper corns, mustard seeds, chilli seeds and a little bit of brown sugar! yum

That's the boy. I love the idea of making custom batches up with varying amounts of stuff thrown in.

Does it influence the flavour of the egg proportionately or is it a very subtle background flavour? (ie, can you taste the chilli/mustard etc)?

The spices definately give a little kick without them beeing overly hot, along with the added sweetness of the sugar and cider vinegar make them very much sweet, spicey and sour! They are almost like eating sweets mmmm!

[Google [bot]]

Penny-lope said:

Something I've never tried, but have always fancied.

Do they actually taste of the vinegar, or are they still eggy?

vinegary eggs. That's all there is to it, and they're great.

[Huntsman]

escargot said:

Also, how long would you leave them to pickle for as a minimum?

I wait a fortnight.

Now knowing its not harming my cholesterol I'll be doing a batch tonight, roll on 17th March!