imntense

I luv em, any recipes? I have a great one i got from my dad if anyone is interested!

ZachCHartwell

I hate the after effects of them, but I love eating them.

imntense

They are the true mans food!

imntense

I just ate one, they aren't quite ready , they are only a week old!

imntense

still kick azz!

Blinddemonz

Never give you eggs in general lol [img]tongue.gif[/img]

MRS.AUDIO

You want recipies? LOL I have a million cook books and play with recipies all the time, here are some for pickled eggs.

B&B's Pickled Egg Recipe
Ingredients:
2 dozen hard boiled eggs (peeled)
4 cups vinegar
1 jar or can jalapenos
1 onion
1 cup water
1 tablespoon tabasco
1 tablespoon salt
Directions:
Bring ingredients to a boil. In sealable jar pour over peeled eggs. Let sit for 3 days to 3 months. Shake onece a day while chanting "Yah--eggs are great, eh?". Serve with salt, pepper, Tabasco, and a beer...(doesn't have to be a Gilt Edge)


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Ruprick's BoatHouse Pickled Egg Recipe

Thanks to Richard C. Passavant (MTU class of '93) for the recipe. He writes: "This recipe was used succesfully for many years by the staff of J.D.'s boathouse until I graduated and stopped making them for them."

Ingredients:
3 Dozen Hard Boiled Eggs
2 cups White Vinegar
16 ounces Sliced Jalapeno's and Juice (canned is easiest)
1 cup Water
12 oz MacIlheney Tobasco sauce
Directions:
Boil the water, vinegar, and jalepeno's for about 20min and then add the tobasco sauce to it. Layer the eggs and the peppers in the big GLASS jar (the size restaraunts get their pickles etc.. in) and then pour the liquid over the top, filling any extra space with 50/50 water/vinegar. Top off and let stew for 2-3 weeks - any longer and they start to get rubbery.
Warning, these are VERY VERY HOT and need lots of cheap beer to wash them down.




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Dave Parker's Pickled Eggs Recipe
Ingredients:
12 Eggs; hard boiled
1/2 cup Vinegar
1 can Beets, red
Salt
Pepper
1 Tablespoon Sugar
Directions:
Cover peeled eggs with beet juice, vinegar, etc. Refrigerate at least overnight before serving. I got this recipe by marriage, thirty-some odd years ago. My wife's (Debby) family made these since who knows when. Yields 1 dozen eggs.
They're best if left for three or four days before you eat them.




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Brad & Kelly's Pickled Eggs - a work in progress
Used by over 30 MTU grads in Phillips, Wisconsin
Thanks to Brad (MTU class of 1984) and Kelly Larsen for the recipe

Ingredients:
1 gallon glass jar
2 dozen hard boiled eggs (peeled if you like them that way better)
4 cups white vinegar
1/4 cup vegetable oil
1 jar ( 15 oz ?) sliced HOT jalepenos (juice and all)
1/2 jar (about 6 oz.) HOT chilli peppers (juice and all)
1 medium size onion (chopped, not too fine though)
3 tbl HOT habenero tabasco sauce
2 tbl salt
1 tbl onion salt
1 tbl garlic salt
1 tbl crushed red pepper
1 tbl ginger
1 tbl crushed garlic (2 cloves)
note: getting exact amounts is not necessary. just put some of everything in!

Directions:
Bring all ingredients (except eggs) to a boil. Boil for 10 or 15 minutes. While brine is boiling enjoy the smell (and a beer). Put eggs in jar. Pour brine over eggs. Put in fridge for 5 to 7 days. Serve eggs in cup cake papers with a slices of the jalepeno and onion from the brine and tabasco sauce. Don't forget the cheap beer.




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Theresa's Pickled Eggs Recipe
Ingredients:
1 onion, sliced into rings
3 to 4 dozen hard boiled eggs, shelled
5 generous pinches mustard seed
5 generous pinches dill seed
1 jar sliced jalepeno peppers (look for the ones imported from Mexico or in the "ethnic" section)
1 jar habenaro peppers (look in the same place, or use equivalent amount of fresh ones in the produce section)
5 generous pinches red pepper seeds
10 dashes Tabasco
3 regular pinches of alum (not real sure what this is for)
5 generous pinches of black pepper or peppercorns
5 generous pinches of garlic or 5 cloves fresh garlic
4 big handfuls of sliced carrots
Directions:
Boil everything but the eggs in vinegar for 20 minutes. Trick spouse, children, friends, pets into smelling the concoction while it's boiling. Laugh loudly. Use enough vinegar to cover other ingredients - use the juice from the jars of peppers, too. Put eggs in jar(s). [I've actually put 1 or 2 eggs in a small canning jar as a "gift."] Pour boiled mixture over the eggs. Top off with vinegar. Let sit 2 weeks, minimum.
Serve with beer. Lots of beer.




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Jim's Pickled Egg Recipe
WARNING: This recipe may make your house smell like crap

Ingredients:
3 dozen hard boiled eggs
3 cups white vinegar
1 white onion, sliced
4-5 cloves of garlic
2-3 tablespoons of salt
5-6 dashes of pepper
2-3 dashes of tabasco sauce, or better, Spontaneous Combustion (spicier)
2-3 tablespoons of crushed mustard seed
2-3 tablespoons of curry powder
15 jalepeno peppers, sliced
5 jalepeno peppers, whole
10-15 habenero peppers, sliced (optional - makes the eggs fairly spicey)
3-4 tablespoons of crushed red pepper
5-6 peppercorns
1-2 gallon jar, to pickle the eggs in
Pretty much anything else that sounds good (carrots, pig's feet, etc.)
Food Coloring, to make the eggs even more Appealing (optional)
The first thing you want to do is to hard boil the eggs (look in a recipe book if you don't know how to do this, or do what I did, and call your grandmother for instructions). Remove the shells from the eggs, and set the eggs aside. In a large pan, bring the vinegar to a slow boil. Place all of the ingredients, except for the eggs (and whatever else you want to pickle, such as carrots) and sliced jalapenos, into the boiling vinegar. Your going to want to cover the boiling vinegar combo, so that the vinegar fumes do not escape too much into the air (I almost was killed by my roommates two years ago for boiling vinegar uncovered at a high rate). Let the vinegar boil for 1-2 hours, to cook all of the flavor out of the spices. Place the eggs into the jar, and pour the vinegar combo into the jar over the eggs and jalapenos. I recently started straining the onions, garlic etc. from the brine to give an overall better appearance. Fill the rest of the jar with hot tap water until all of the eggs are covered. Seal the jar tightly. Shake every other day or so. After 2 weeks or so, enjoy.

To serve the pickled eggs, just use a slotted ladle to fish an egg out of the pickling mixture, and hit it with a dash of tabasco and/or salt. Enjoy.




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Scottish Pickled Eggs Recipe
Here's a recipie for Scottish Pickled Eggs that we all enjoy over here!


Ingredients:
4 dozen eggs
1 gallon white vinegar
1 Cauliflower
2 Teaspoons of yellow mustard
Salt + White pepper
1-2 gallon jar, to pickle the eggs in
Feel free to add brocolli (which gives the eggs a flourescent green tint)
Directions:
Hard boil and shell the eggs. Put half of the vinegar in a big pan and add everything except the eggs. Cover and slow-boil for 2 hours. Meanwhile add the eggs and the rest of the vinegar to the jar. When the vinegar etc is finished boiling add it to the jar and seal while hot. Leave for 2-3 weeks then sling on yer kilt and scream like a highland haggis! Hoots mon, these eegs'r flimmin' braw!
Thanks to Gordon Macdonald for supplying the recipe.




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Babe's Mexican Pickled Eggs
Thanks to Charles Pettersen for this recipe

Ingredients:
2 dozen hard boiled eggs, peeled
16 oz. jar yellow chiles with juice
16 oz. white vinegar
1 clove garlic
dash of cayenne
1 1/2 teaspoons of salt
1 teaspoon pepper
Directions:
Just combine all these ingredients in a lidded glass jug and keep in the refrigerator. Allow them to steep at least 24 hours before serving. Serve with your favorite Mexican cerveza. Ole!


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Shoot-Shoot's Pickled Egg Recipe Compendium
Courtesy of the Milwaukee Journal-Sentinel
Jackie's Pickled Eggs - Jackie Roths, Milwaukee


Ingredients:
3 tbs sugar
1 tsp salt
1 tsp pickling spices
2 cups vinegar
2/3 cup water
12 - 16 peeled, hard boiled eggs
Boil sugar, salt, pickling spices, vinegar and water about 8 minutes. Strain and pour over eggs. Let set in refrigerator 5 to 7 days. Makes 12 to 16 eggs.

Jim's Pickled Eggs - Jim McDougall, Milwaukee


Ingredients:
4 cups cider vinegar
1 cup water
3 bay leaves
1 tsp minced garlic
1/2 tsp pickling spice
2 tsp black pepper
1/2 tsp parsley flakes
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tbs salt
4 tbs hot pepper sauce*
1 dozen hard boiled eggs, peeled
Bring vinegar and water to boil in saucepan. Cool


Add remaining ingredients, cover and refrigerate 24 to 36 hours. Keeps up to 3 weeks refrigerated. Makes 1 dozen eggs.


* Any kind of hot pepper sauce can be used, depending on taste. Additional eggs can be aded to brine.

imntense

mrs audio you are truly the pickled egg queen! Here is mine it is simple! Very yummy just don't be turned off by the colour cause they are yellow due to the tumeric!

1 1/2 : teaspoons Turmeric 2 : teaspoons Mustard Seed
1 : teaspoon Celery Seed

5: cups Vinegar
5 : cups White Sugar


Heat to a boil for about 2-3 mins.
Cool and put over hard boiled eggs.

It made 56 eggs and they are awesome! You can add some hot sauce if you like!