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Picked egg question - Page 2

post #21 of 28

Don't the ones on the bar have a cure added to the mix otherwise they will go bad in time???

 

My last match I kept on the counter.  I ate all but two.  Those two sat for about 6 mo.  When I opened it I was definitely not going to eat them 

post #22 of 28

Let them "Rot" was a little sarcastic or cynical I suppose. I could have said "age or ripen"

 

 

But the older the eggs before you boil them the better they peel is for sure. Anyone not believing can buy a dozen and boil half when new and wait a week or ten days and do the other half to see for theirselves and post the results. Just an interesting experiment.

 

Eggs are supposed to last like a month in the fridge uncooked going from my failing memory.

 

 

One minor problem with eggs is that they aren't all the same age in the same dozen package. Their used to be a practice of mixing old with new that is supposed to not happen anymore, but who knows for sure

post #23 of 28

Older eggs do peel easier, from what I understand. Also if you place raw eggs in water the older easy peel ones will float.  I don't do many eggs so somebody correct me if I'm wrong.

post #24 of 28

to get eggs to peel without sticking to the shell, place eggs into a pot of salted cold water so the eggs are fully covered with water.Turn heat on high and Bring eggs to a boil then reduce heat slightly to a low boil for ten minutes. To check if the eggs are done, remove a egg with a spoon and count to ten (ten seconds) at the count of ten the water on the egg should evaporate and the egg should become dry. If it is still wet cook a few more minutes and check again. When 10 is reached and the egg is dry. drain the eggs and run cold water over them untill they are warm to the touch. All the eggs should peel without sticking. I have done hundreds of boiled eggs and rarely get one that sticks.....

 

A trick my wife tought me passed down......

post #25 of 28

Pickled beet eggs are fantastic. Just take some of those store bought canned beets, eat all of them. Pour all of the juice into a jar, dump in hard boiled eggs, let set for a few days. Eat and enjoy. Its a quick and dirty recipe but it works well. They are wonderful on a salad or by themselves...

post #26 of 28

Right now I just hard boil some eggs, peel, and put them in the juice from pickled Jalapenos (in a mason jar).

 

4 days later they have some great flavor and texture. I usually cut them in 1/2 and drizzle on some reduced balsamic vinegar.

 

Next thing to try is some BBQ "Scotch" pickled eggs.... :D I've doen those with hardboiled eggs soaked in hotsuace overnight, but these are much better.

post #27 of 28

I would think you could leave them on your counter a good while before worrying too much about them spoiling. Besides if you are like my family they won't last long enough to spoil.  I like them cold so I keep them in the refrigerator.

 

Brekar,

 

I'd be interested in your pickled egg recipe. I love those pickled hot sausages. I usually save the liquid after we eat the sausages and fill the jar with eggs. 

post #28 of 28
Quote:
Originally Posted by Coacher72 View Post

I would think you could leave them on your counter a good while before worrying too much about them spoiling. Besides if you are like my family they won't last long enough to spoil.  I like them cold so I keep them in the refrigerator.

 

Brekar,

 

I'd be interested in your pickled egg recipe. I love those pickled hot sausages. I usually save the liquid after we eat the sausages and fill the jar with eggs. 


I'll dig up my recipe off my desktop when I get home and post it. When I make them I usually poke them with a toothpick through and through 3-4 times so stuff makes it inside as well. I let them set at least 5 days before eating them, that way they get a nice even soak, but 2-3 of them usually don't make it more than 2 days before disappearing...

I made the recipe by mistake when I was experimenting with creating a spicy recipe that was good...

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