Amish Mustard Eggs ...My Mom said to share this with you guys...

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For those of us who haven't got easy access to maple sugar, would good maple syrup substitute?
It would, but you'd have to adjust ingredients, especially liquid ingredients.

Maple sugar is basically maple syrup reduced down until all the liquid is boiled off. So , if you add maple syrup you're adding more liquid, so effectively you're reducing the concentration of flavours, therefore, what you may need to do is let the eggs soak for a longer period of time to get the same effect. Or just bump up the other ingredients a bit.
 
Lisa CSCO,

I made a batch today and was wondering? 

When the dozen eggs are eaten does another batch of liquid need to be made or can you add another dozen eggs to the existing  "juice"?

Thanks,  John (BandCollector)


You can reuse...for how long I don't know.

I just dumped a bunch of chunked cheese in with my eggs.
 
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WEEEE I just did a batch today, since you were all driving me nuts with this post.

Original recipe....

fe8cae46_1221100854.jpg


and a buffalo wing version, just for spits and giggles...

c0b2e7b4_1221100917.jpg


I used 3/4 cup of white vinager

         3/4 cup of water

         3/4 cup of wing marinade

heated to boiling then poured over eggs

I guess we'll see how these turn out.

SOB
 
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Buffalo Wing eggs! That sounds interesting. Can't wait to hear how they turn out.
 
WEEEE I just did a batch today, since you were all driving me nuts with this post.

Original recipe....

fe8cae46_1221100854.jpg


and a buffalo wing version, just for spits and giggles...

c0b2e7b4_1221100917.jpg


I used 3/4 cup of white vinager

         3/4 cup of water

         3/4 cup of wing marinade

heated to boiling then poured over eggs

I guess we'll see how these turn out.

SOB
 
Well its been a week since I made my eggs. I have to admit I got into them 2 days ago...couldn't wait!
tongue.gif


I cut a couple open to see how deep the penetrated. It wasn't as deep as I was expecting.

I was suprised though how much flavor there was!  The amish eggs are just as good as every one says!  They have Mrs SOB wanting to use them, and the sauce, in making some potato salad. Little Miss SOB says she likes how the flavor seems to be through-out the whole egg.
roflmao.gif
 Sorry just have to laugh because these are the same family members who gave me such a hard time when I started this whole addiction. 

http://s690.photobucket.com/albums/vv267/m0kwarnke/?action=view&current=1226101313.jpg

Now ... on to the buffalo wing eggs! These really took on the buffalo wing flavor. If you like B W flavor, but not the heat? These are for you.

The best part is , if you do like it hot, you can add what ever peppers  to the mix you want. I am going to add some of the Chipolte tabasco to the next batch.

For just a little heat.
 http://s690.photobucket.com/albums/vv267/m0kwarnke/?action=view&current=1226101313a.jpg
  Sorry for gettin a little long winded.

SOB
 
I made some of these about three weeks ago and was just curious as to the shelf life of these.  I haven't had a chance to eat any of them yet.  I am hoping they are still OK to eat, I had someone tell me not eat "pickled" eggs after two weeks.
 
I have had my original batch in the frig for 5 mo. now and tasted one a couple weeks ago and they were still good.
 
I made some of these about three weeks ago and was just curious as to the shelf life of these.  I haven't had a chance to eat any of them yet.  I am hoping they are still OK to eat, I had someone tell me not eat "pickled" eggs after two weeks.


Granted you probably didn't can them but people in this area will can pickled eggs and let them sit for years before eating them.  They get better with age. 
 
[h2]Follow up, I originally made these in early December and just sliced up one for a snack the entire egg is solid yellow, and tastes fine to me.[/h2][h2]7 months and going strong.[/h2]
 
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Those really do look good. For you guys that made them did you use the food coloring? That's the only thing I would omit. Thinking it would make great egg salad. Yummmm. I also agree with meateater about the downwind thing. And to think, I have no one's head to hold under the covers. Here kitty kitty.
icon_mrgreen.gif


I didn't use food coloring 
 
Follow up, near 11 months and still edible, the eggs are starting to get a bit dried out, but still good.

a43a47a3_20111018027.jpg
 
I still have some that I made about the same time and they get better with age. Ate one yesterday. I made a bunch of them...
 
2/15/2011 (14 months later) Still tastes fine, texture has gotten a little denser for lack of a better word.
 
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