Pickled eggs

[kirsty b]

Should last ages. Vinegar preserves chutneys and such for years. They might even mature and become even more desirable! (I'm the only one here who likes them!)

I love pickled eggs, especially one dropped into a bag of cheese and onion crisps, shake it about, eat it then finish the crisps......drool......My OH thinks I am quite disgusting.

At risk of sounding thick Hilary, whats waterglass? is that another way of preserving eggs?

[Hilary B]

Waterglass is a weird substance, pretty inert, that can be used for storing eggs for a very long time. It seals the pores, and this seems to prevent the eggs actually going 'off'. You used to be able to buy it from chemists etc (haven't been looking lately) and you dissolve it in the proper amount of water, then just put clean eggs in the tub (best to date label them first) and 9 months later, they are still useable (they come out a bit like shop eggs just after the 'sell-by' date, but if your hens are very 'seasonal' it is a lot better than missing out on scrambled eggs and cake making).

[Snadger]

I love pickled eggs, especially one dropped into a bag of cheese and onion crisps, shake it about, eat it then finish the crisps......drool......My OH thinks I am quite disgusting.......................................

You're not pregnant are you kirsty?

[Snadger]

I just want to know why you would do such a thing!!! They sound 'orrible. Never liked the idea.

Have you ever eaten one though?

At one time before you were able to pop down to your local hypermarket/supermarket people had to work out how to store perishable produce, hence pickling,smoking,salting,brining, drying etc!

[di]

I've got to admit that although I say I don't like them...I've never actually been able to bring myself to trying one!
That said,I made some for my friend at Christmas & added several chillis to the vinegar...she said they were Blinkin' Luverly!

[kirsty b]

Waterglass is a weird substance, pretty inert, that can be used for storing eggs for a very long time. It seals the pores, and this seems to prevent the eggs actually going 'off'. You used to be able to buy it from chemists etc (haven't been looking lately) and you dissolve it in the proper amount of water, then just put clean eggs in the tub (best to date label them first) and 9 months later, they are still useable (they come out a bit like shop eggs just after the 'sell-by' date, but if your hens are very 'seasonal' it is a lot better than missing out on scrambled eggs and cake making).

I'll have to look into that. Having hens has really spoiled me, even free range/organic eggs can't beat one laid that morning!! My ladies moult around October, and egglaying tails off towards mid-Nov and they come back into lay gradually from around end-Dec to mid-Jan. I don't begrudge the girls their rest, but I do miss their eggs when they are not laying.

You're not pregnant are you kirsty?

Definitely not Snadge!! I've loved pickled eggs since I was a nipper.

[Hilary B]

I'll have to look into that. Having hens has really spoiled me, even free range/organic eggs can't beat one laid that morning!! My ladies moult around October, and egglaying tails off towards mid-Nov and they come back into lay gradually from around end-Dec to mid-Jan. I don't begrudge the girls their rest, but I do miss their eggs when they are not laying.



.

If they are only in the waterglass for a few weeks, they may come out nearly as fresh as the best shop eggs. If you want to boil one, you do need to remember to pierce the shell. The pores are sealed, so the expansion of the air-gap WILL break the shell if it can't escape!

[Newbie]

Sorry to sound really stoopid, but do you just boil the eggs then bung them in vinegar? Is it as simple as that? I remember having them as a child - my dad used to love them, and i fancy having a go.

[-pat m]

Sorry to sound really stoopid, but do you just boil the eggs then bung them in vinegar? Is it as simple as that? I remember having them as a child - my dad used to love them, and i fancy having a go.

Hopefully – That’s what I did – I have to say if felt like I should be doing something else but they turned out fine and I love mine with a packet of crisps!

Pat

[Snadger]

For some reason they always used to be sold in club bars? The idea I imagine was to make you thirsty, enabling you to drink more!

[-pat m]

For some reason they always used to be sold in club bars? The idea I imagine was to make you thirsty, enabling you to drink more!

Not wanting to prolong the thread but.. Where I used to live - every pub sold them and it was quiet normal to pop one in a packet of crisps – The trouble is when you move away (to other pickled phobic counties) and ask a publican if he sells pickled eggs in a bag of crisps then you get some weird looks

Regards
Pat

[minskey]

I'd love to make some pickled eggs too;

Rght, what do need to do is it as simple as boiled eggs peeled and place into a clean jar and covered in vinegar?

Is the vinegar cold or hot and is it dark or light [clear] malt. I used to love em, oh and do they have to mature a bit before you can eat them & do you put any other flavorings in with the eggs??

I need to know, dying to start, will banty eggs work, questions questions questions......................................

[kirsty b]

Make sure the eggs are about 2 weeks old, if they are too fresh you'll leave half the white inside the shell when you try to peel them.
I hard boil mine, peel them, put into a warm sterilised jar and cover with hot (not boiling) vinegar. I use clear distilled malt vinegar.
As the jar cooled the little button thing popped out.
This method worked for me, but others may do it differently. Although, the jar didn't last long once my stepson found it, they were all gone within a wek.

[Hilary B]

For a while my daughter kept quail, and we pickled the eggs in a wide range of vinegar mixtures. White wine vinegar with garlic (whole cloves added to the jar), cider vinegar with chillies, and 'plain' balsamic vinegar being the ones I can remember best. All were nice. It's a matter of doing what YOU like.