One of my old favorites from LA was pickled eggs. I havn't been able to find them in SF in the last 13 years. Any one have a recipie for pickled eggs?
Mon, May 29, 2006 - 8:30 PMAlton Brown did a show on Good Eats about pickled beets, and then he used the juice (after he ate the beets) for pickled eggs -
Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
Tue, May 30, 2006 - 12:53 PM
My mom used to just use the juice from a can of pickled beets. Drain the juice into a small bowl and let the hard boiled eggs sit in it, fully covered, in the refrigerator for a day or two.
Yum! Purple eggs. Pretty sliced on salads. I haven't had that in a looooong time.
Tue, May 30, 2006 - 4:51 PMI get a jarred variety of pickled beets, Aunt Nellies, they are the best I have tried - that juice would be good to use, maybe I will try that next time! Meanwhile, I found another recipe, from another mary beth!
Mary beth's pickled beets and eggs
Yield: 4 servings
1 c White vinegar
2 c Water
2 tb Salt
2 tb Sugar
5 Whole cloves
½ ts Cinnamon
10 Whole garlic cloves,
½ lb Thinly sliced onions
1 lb Beets, roasted, peeled and
Cut 1/2-inch thick
6 Hard-boiled eggs
Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic. Bring to a boil, cook for 3 minutes. Add the onions and the beets. Set aside to cool to room temperature. When cool, add the eggs. Place in an air tight container and refrigerate overnight. These will only last about 1 week. The eggs turn purple. ESSENCE OF EMERIL SHOW #EE2177
Thu, June 1, 2006 - 12:00 AMso weird- i was looking this one up for work just a couple weeks ago.
i found lots of recipes, and sorta put them together to make the following one:
2c. white vinegar
1t. whole black peppercorns
3 whole cloves
1 hot chili
julienned white or red onion (i use a mandolin to make rings)
medium boiled eggs (yolk just barely starting to set up)
so in a sterilized jar (this should be anough liquid for one or two quart jars), put a layer of onions and followed by a layer of eggs. do this til the jar is full, then pour in pickling liquid to fully cover the eggs and onions. LId and refridgerate for 2 days before using.
this is awesome coz you get pickled eggs and pickled onions.
Thu, June 1, 2006 - 3:17 PMMy Daddy used to go to the gas station and ask them to save the jar & juice from the Big Mama or Sausages. He would take it home a fill with a couplea dozen egss. They were sooo yummy, spicy and tangy.
I looked for them on the internet and I guess they don't sell em by the jar anymore. Bummer.
What ever you pickle them in may I suggest adding a red hot chili to the brine... you'll be glad you did!
On a side note I had about 18 kinds of pickles in my fridge last time I moved... I'm a pickle addict!
Sun, June 4, 2006 - 12:13 PMDown in Cajun land, you often find pickled quail eggs. I did find my jar, and I will gladly pass on the contact info of the cook/distributer.
They are great with a cold beer.
These are small town, authentic! Not, large city plant, mass produced and missing the local flair and character.
Ingredients listed are: quail eggs, white vinegar, water, cayenne pepper, jalapeno peppers, salt, spices.
Sun, June 4, 2006 - 11:53 PMthe recipe i posted i use for quails eggs- these are easy to find at asian markets.
also forgot to mention in the recipe to boil all the stuff for the liquid together (everything but the eggs and onions) then cool it completely before pouring on the eggs.