Thread: Moe Pickled Eggs - In Shell

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.
--
Peace! Om

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

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"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

"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