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!

 

[zwiller]

Sounds interesting. I have never eaten a pickled egg.

Had them all the time as a kid. Was at every family thing. Usually 2 types. Red beet and mustard. Kinda sweet granny/amish vibe. Texture is a bit different.

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

Ooops. Yes used hard boil eggs! THANKS I am not really a tutorial guy.

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

(knock wood) Maybe it's the daily fiber pill or maybe it's the Labatt Blue but been lucky so far LOL. I can tell you 100% certainty tho, do NOT eat a few of these with a bunch of fresh homebrew!!!

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.

Maybe it was you that posted I forget but yes learned of Melinda's here. Will check the other out for sure. I did grab Tabasco Scorpion to try... HOLY F. Take 5m to burn and then burns 30m!!!! Nope.

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

I am city boy. Scare the bucks away or piss you buds off?

 

[Abigail4476]

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.


View attachment 742934

I need to try this recipe. Middle girl, youngest grandgirl, and I love pickled eggs. She brought home 3 jars of spicy pickled quail eggs today. We already knocked out half a jar.

 

[Fueling Around]

...
I can tell you 100% certainty tho, do NOT eat a few of these with a bunch of fresh homebrew!!!
...

Not pickled eggs but onion slivers and a few rounds of non pasteurized craft beer in downtown Denver.
Wife has still not forgiven that episode and it was 35 years ago.

 

[indaswamp]

I deer hunt alone.....in an enclosed box stand, with the windows up for scent control....enough said! LOL!!!

 

[Steve H]

Looks good! Though, they might be a bit above my heat index!
Did you all know that there's actually a facebook site dedicated to pickled egg lovers?
There are some crazy recipes there!

 

[bill ace 350]

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.


View attachment 742934

Look great! I just realized I haven't made any in awhile.... have to fix that real soon.

 

[BrianGSDTexoma]

Nice!

 

[DRKsmoking]

scent control.

LMAO , scent control , with your eyes watering . Love it

David

 

[DRKsmoking]

Looks and sounds great Sam.

Not a fan of hard boided eggs , But Mona loves them. So I might give them a try , maybe without the heat for her.


David

 

[chopsaw]

Nice progression to get where you wanted to be .
I've never had any either , but need to try some .

 

[in. pred]

cant believe some havent had pickled eggs! always were made with beats in there too around here.

 

[archeryrob]

I had extra chicken eggs and jalapenos and tried 2 sliced jalapeno per quart and can't hardly tell they are in there. I am thinking 4 minimum maybe 6

 

[zwiller]

Did you all know that there's actually a facebook site dedicated to pickled egg lovers?
There are some crazy recipes there!

Yes, I am a member. Gleaned a bunch but quickly outgrew it. That said, there's a few guys into it like me and we bounce stuff each other in posts. The version that got me totally hooked on these was inspired by one of those posts: half Franks/half vinegar. OMG. Not perfect but close. Solid B+ and WAY better than my previous trials. Those inspired these. Bet I can get a dozen plus batches from that small bottle of Melinda's for as hot and bold as it is. I actually have a batch with 100% Franks but have not cracked it yet.

I had extra chicken eggs and jalapenos and tried 2 sliced jalapeno per quart and can't hardly tell they are in there. I am thinking 4 minimum maybe 6

See now that is what I am talking about... Next time you use 6 they rip your face off, then you go back to 4 and then no heat. Done with that. Using hot sauce gives you total control of the heat. That said, I do like the look of adding pepper pieces in the brine in some things. This is green tomato and I used red bell pepper for the look.

 

[Steve H]

Yes, I am a member. Gleaned a bunch but quickly outgrew it. That said, there's a few guys into it like me and we bounce stuff each other in posts. The version that got me totally hooked on these was inspired by one of those posts: half Franks/half vinegar. OMG. Not perfect but close. Solid B+ and WAY better than my previous trials. Those inspired these. Bet I can get a dozen plus batches from that small bottle of Melinda's for as hot and bold as it is. I actually have a batch with 100% Franks but have not cracked it yet.

See now that is what I am talking about... Next time you use 6 they rip your face off, then you go back to 4 and then no heat. Done with that. Using hot sauce gives you total control of the heat. That said, I do like the look of adding pepper pieces in the brine in some things. This is green tomato and I used red bell pepper for the look.

View attachment 743108

That's where I got the idea for using Franks as well.