Pickled egg breakthrough

[zwiller]

Had a breakthrough recently and have to share. I used some of the newer "gourmet" ultra hot sauces. You hardly need to use much at all but super tasty bold effect. Current fave for eggs is Melinda's ghost. Yes, hot AF but does not linger like many do. Melindas also has a nice garlic note and some veggies plus lactic mash funk in the background.

I am using a Dave Omak style metric by weight method. SUPER accurate and repeatable. WAY easier than it looks but yeah you gotta have a scale...

PER PINT but should scale well
6 medium or large eggs. XL/Jumbos too big.
50/50 vinegar/water. 200ml total so 100ml each. Very little waste.
6% salt of the brine amount so 12g (200*.06)
9% Melindas Ghost so 18g (200*.09)

That's it. Easily the best I ever did in 2-3 years messing with it. OMG super easy to bang out. Picture does not do it justice the color is much more vibrant.

 

[sandyut]

Sounds interesting. I have never eaten a pickled egg.

 

[jcam222]

Definitely will give these a go

 

[normanaj]

Current fave for eggs is Melinda's ghost. Yes, hot AF but does not linger like many do. Melindas also has a nice garlic note and some veggies plus lactic mash funk in the background.

I'm a Melindas fanatic, my favorite brand of store bought sauce by far.

Give the Scorpion a try,not much hotter than the Ghost/Naga Jolokia but the flavor is different. Another to try is the Red Savina,its less potent but very flavorful and it's my go-to hot sauce for everything.

 

[Fueling Around]

Thanks Sam
You may want to add the eggs are hard boiled and peeled.

Sounds interesting. I have never eaten a pickled egg.

Tasty!
Wash em down with some cheap beer and you may be sleeping in the garage.

 

[indaswamp]

Looks awesome. I love pickled eggs. Note to self- do not eat while sitting on a deer stand! LOL!