Waaay O.T. - Pickled eggs

PJH · Jan 15, 2015

Love 'em - anybody pickle their own? I used to have an excellent recipe from the local tavern, but I lost it. When I was young, I ate so many of those tavern eggs that I got sick and couldn't stand the sight of a boiled egg, but I'm back in the groove again.

DENNIS MIN · Jan 15, 2015

PJH,

I, too, have many pickled eggs under my belt. Cough up that recipe when you get the chance.

D.

PJH · Jan 15, 2015

Actually Dennis, I'm looking for a good recipe. I lost mine. I remember that it had garlic cloves and oyster onions in it, but don't know the details.

old · Jan 15, 2015

I have a few recipes for them. Yep I have done them in the past and they did turn out good. E-Mail is open and yes I can scan them if you want one or

Bob · Jan 15, 2015

I like 'em with beets. The female person that I have a lifelong contract with is NOT impressed, but a friend's wife does something like the link below and gives my a jar of them from time to time.

SWELL!
eggs n beets

leroy in ne · Jan 15, 2015

google pickled eggs, pick a recipe and try it, many hits

Paul from MI · Jan 15, 2015

My wife pickles them with her home canned beets(yes, I grew the beets). They are sooo good! Only problem is leaving them alone long enough to get good flavor.

Dell (WA) · Jan 15, 2015

PJH.......in the OLD days of 5-cent beer, there was ALWAYS a jar of purple pickled eggs on the bar. And then there were Rocky Mountain Oysters.

I was flying fer Boeing and we were flying outta Glasgow Mt. testing a NEW Rolls-Royce jet engine. Fly all week and Sunday, but would NOT fly on Monday (Memorial day ...ie... triple time, frown) So I took some of the Rolls-Royce engrs on a sight-seeing trip. Stopped atta crossroads bar, you know the type with cut-glass mirror and sawdust on the floor. Hadda chalk board menu, hamburgers, fish'n'chips, Rocky Mt oysters. Try as I might, I could NOT gitt them Rolls-Royce engr's to sample them culinary delights. So ol'showoff ordered a plate. 2-breaded mounds of sumptin' and french fries. Came home Friday and my wife left Saturday fer a convention. Guess what? they worked. Hadda son. I would later brag to my 2-brothers-in-laws who had 'nuttin' but girls. One claimed they weren't cooked long enuff. Jealous, eh? .......Dell

todd hamilton · Jan 15, 2015

Mom used to get mad...we would eat the eggs and leave the beets!

Jiles · Jan 15, 2015

Just yesterday, I asked my wife if she had a recipe, and she said she would try to find one.

Majorman · Jan 16, 2015

Don't know about pickled eggs but my wife does a mean, hot pickled onion with our home grown onions and chilli.

We also grow around 1/4 acre of onions speciaily for the local pubs and fish and chip shops. A lady nearby pickles them.

John_PA · Jan 16, 2015

When I was younger, I lived next door to a bar for a while. This was in 1998 or 1999. I was in there everyday. After a few weeks, the owner warmed up to me and was telling me about his mom's pickled eggs. He swore they were the best. He had a huge tall glass jug on the bar and said I could have one on the house. While eating my pickled egg, he started talking about how he missed his mother, and how she made that batch of eggs before she died.

I was very sad, offer my condolences, and I asked how he was taking the loss. He said, at first it was hard, but after a few years, he still had her memories. Then he said, "of course, back in 82, when she died, it was a lot easier to run a bar."

So yes... That was my last pickled egg... a 16 year old pickled egg, kept on a bar in a room temperature jar, in a smoke filled bar just a few blocks from Pittsburgh Forgings...

I don't remember if it made me sick. there was lots of "mouthwash" in ounce and a half glasses after eating that. Good thing I lived next door.

Dr. Walt · Jan 16, 2015

I LOVE pickled eggs, but I'll take them Rocky Mountain Oysters over the pickled eggs any day of the week. LOL

:>)

Part Time Pete · Jan 16, 2015

I buy Claussin pickles, and when the pickles are gone, I put the eggs in the brine - they're pretty good. Of course, this time of year my chickens aren't making many eggs, so I don't have any now
Pete

Texasmark1 · Jan 16, 2015

I used to see gallon jugs of the things sitting on the counter in certain establishments. I wondered just how long they had been sitting there and how you could keep an egg from rotting by pickling it. Now pickling a cucumber or Jalapeno Pepper is something else....but an egg?

Skeptic Mark

L.Fure · Jan 16, 2015

(quoted from post at 16:06:14 01/16/15) I used to see gallon jugs of the things sitting on the counter in certain establishments. I wondered just how long they had been sitting there and how you could keep an egg from rotting by pickling it. Now pickling a cucumber or Jalapeno Pepper is something else....but an egg?

Skeptic Mark

In days of old pickling was a way to preserve food. My mil would pickle anything that would fit in the jar. I've eaten a lot of different pickled foods in the past. Everything from pickled beats, beef tongue, and about any kind of fish you could catch.

Leroy · Jan 16, 2015

Do it all the time, Just after all the pickled beets are gone, store bought, no longer able to garden, just put the eggs in the beet juice and leave set for a few days. Nothing else added. Don't have them as often anymore as not eating as many beets as we switched to turky bacon instead of pork bacon. With the pork always had stomac problems and only way to eat it was with taking a bite of beat with a bite of bacon. But then the vinagr used to pickle beats is an acid that counteracted stomac acid to help with ulcers. With the ulcers nobody could understand why anything with the vinagar could help ease the pain from the ulcers. Then my Father in law that was a pharmist that also had a dgree in bacterioligsy(?) got to thinking and realized that a certain acid would netrual an other acid and that is why it wouked on the ulcers. So back to the eggs it is just vinagar the beets are cooked in and then after beets are gone just put in the eggs long enough for them to soak in the juice as much as you like. Usually about 3 days before ready to use, have had them set for a month in frige but then the egg will start to get a bit tough but still good.

Texasmark1 · Jan 16, 2015

Amazing, especially on the fish. Think I'd pass on that one. Grin

Mark

teddy52food · Jan 16, 2015

Pickled fish are good. If done right the bones are soft & you eat them bone and all. Don't you eat herring?

Texasmark1 · Jan 16, 2015

No. Anchovies on pizza, yes. Mainly Norwegian double layer sild sardines in olive oil on crackers.

Mark

L.Fure · Jan 16, 2015

(quoted from post at 16:48:51 01/16/15) Amazing, especially on the fish. Think I'd pass on that one. Grin

Mark

Pickled fish is really good. Pick up a small jar of pickled herring at the store and give it a try.

Smoked fish is also very good. When I was a kid Dad and I would spear buffalo and carp in the spring during their spawn. Dad had a guy that would smoke them for half of what we brought him. We would end up with enough smoked fish for the whole year.

smallercrawler · Jan 16, 2015

Used to get jars of juice leftover when bar sold off the Penrose pickled Red Hot sausages they originally contained. Added a dozen hardboiled eggs, a handful of pearl onions, and a cup or so of small beets, let sit a few days and enjoy with a cold beverage. Outstanding!

Leroy · Jan 17, 2015

Fish yes, Anchovies NO. Sardines NO.

Texasmark1 · Jan 17, 2015

Oh man uggggggggggh. We have both species down here and if
you can get a Carp to take a dough bait you are in for a thrill.
However we never even thought about eating one. Were told that
they were very bony for one thing and the suckers are just ugly. I
want to eat a "pretty" fish. Grin. I guess smoking them gives them
a great flavor......I don't know of anything that smoking doesn't
enhance.

Mark

L.Fure · Jan 17, 2015

(quoted from post at 16:23:32 01/17/15) Oh man uggggggggggh. We have both species down here and if
you can get a Carp to take a dough bait you are in for a thrill.
However we never even thought about eating one. Were told that
they were very bony for one thing and the suckers are just ugly. I
want to eat a "pretty" fish. Grin. I guess smoking them gives them
a great flavor......I don't know of anything that smoking doesn't
enhance.

Mark

If you pull a carp out of cold water their meat is firm and lacks the fishy tasting fat they put on over summer. A big carp will yield a lot of meat. The best ones come out of a hole cut in the ice during the winter. When I was a kid the men would go to one of the local rivers. At the down stream end of a slow moving pool they would cut a 4x6 foot hole in the ice and throw shell corn on the bottom of the river to reflect the sunlight. A bunch of the men would go up stream and pound the ice to drive the carp towards the hole in the ice, where there would be 2 or 3 men waiting with fish spears. The meat would be put up in different ways. Smoked, canned, or pickled.

Waaay O.T. - Pickled eggs

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