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Thread: Moe Pickled Eggs - In Shell

  1. #1
    Sqwertz Guest

    Default Moe Pickled Eggs - In Shell

    On Food and Cooking has a method for pickled eggs that simply
    involve boiling the eggs, and then putting them, shell and all, into
    a salted vinegar solution with optional spices and beet juice.

    They sit for 1-3 weeks at room temp. The acetic acid breaks down
    the hardest parts of the shell, after which the eggs can be eaten
    without shelling. They supposedly last a year that way at room
    temperature. Exact measurements of salt are not given, but he does
    mention that lower amounts of salt with produce softer eggs, still
    without spoiling.

    Anybody ever pickle or eaten eggs like this? Can you do this with
    the standard 5% vinegar?

    -sw

  2. #2
    Omelet Guest

    Default Re: Moe Pickled Eggs - In Shell

    In article <16gw3bwod2jzx$.[email protected]>,
    Sqwertz <swertz@cluemail.co[email protected]> wrote:

    > On Food and Cooking has a method for pickled eggs that simply
    > involve boiling the eggs, and then putting them, shell and all, into
    > a salted vinegar solution with optional spices and beet juice.
    >
    > They sit for 1-3 weeks at room temp. The acetic acid breaks down
    > the hardest parts of the shell, after which the eggs can be eaten
    > without shelling. They supposedly last a year that way at room
    > temperature. Exact measurements of salt are not given, but he does
    > mention that lower amounts of salt with produce softer eggs, still
    > without spoiling.
    >
    > Anybody ever pickle or eaten eggs like this? Can you do this with
    > the standard 5% vinegar?
    >
    > -sw


    That sounds lazy to me and I'd not try it, but, that's just me!

    Ew.

    If naught else tho', it'd be a good calcium fix.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
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  3. #3
    brooklyn1 Guest

    Default Re: Moe Pickled Eggs - In Shell


    "Sqwertz" <[email protected]> wrote in message
    news:16gw3bwod2jzx$.[email protected]..
    > On Food and Cooking has a method for pickled eggs that simply
    > involve boiling the eggs, and then putting them, shell and all, into
    > a salted vinegar solution with optional spices and beet juice.
    >
    > They sit for 1-3 weeks at room temp. The acetic acid breaks down
    > the hardest parts of the shell, after which the eggs can be eaten
    > without shelling. They supposedly last a year that way at room
    > temperature. Exact measurements of salt are not given, but he does
    > mention that lower amounts of salt with produce softer eggs, still
    > without spoiling.
    >
    > Anybody ever pickle or eaten eggs like this? Can you do this with
    > the standard 5% vinegar?
    >
    >


    Eggs pickled in half strength vinegar will keep well at room temperature for
    several months, in full 5% vinegar I imagine they'd keep well for years.
    Many New England neighborhood gin mills keep like a 2 gallon apothacary jar
    of pickled eggs unrefrigerated as a nosh for their regular customers.

    I've never personally tried but I've read that as a trick one can push an
    egg into a bottle without the egg breaking... soak an egg with shell in
    ordinary vinegar for I think a week or so and the shell will become as
    pliable as a condom. A hard cooked shelled egg can be sucked into a bottle
    with only a match, that I've tried and it works.

    http://www.wikihow.com/Place-an-Egg-in-a-Beer-Bottle



  4. #4
    brooklyn1 Guest

    Default Re: Moe Pickled Eggs - In Shell


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <16gw3bwod2jzx$.[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> On Food and Cooking has a method for pickled eggs that simply
    >> involve boiling the eggs, and then putting them, shell and all, into
    >> a salted vinegar solution with optional spices and beet juice.
    >>
    >> They sit for 1-3 weeks at room temp. The acetic acid breaks down
    >> the hardest parts of the shell, after which the eggs can be eaten
    >> without shelling. They supposedly last a year that way at room
    >> temperature. Exact measurements of salt are not given, but he does
    >> mention that lower amounts of salt with produce softer eggs, still
    >> without spoiling.
    >>
    >> Anybody ever pickle or eaten eggs like this? Can you do this with
    >> the standard 5% vinegar?
    >>
    >> -sw

    >
    > That sounds lazy to me and I'd not try it, but, that's just me!
    >
    > Ew.
    >
    > If naught else tho', it'd be a good calcium fix.
    >
    >

    Especially for those who sleep alone... have a half dozen with as many
    beers. LOL



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