Randys Pickled Eggs Food

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

RANDY'S PICKLED EGGS

Steps:

• Cover the eggs with cold water -- about an inch above.
• Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
• Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
• Peel the eggs & set aside -- cover, if need be.
• Place the garlic on the bottom of the jar, along with some of the sliced onion.
• Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
• Add the horseradish.
• Combine 4 cups vinegar & the spices.
• Bring to a boil -- cook for 10 minutes, stirring occasionally.
• Immediately pour over eggs.
• Add more vinegar or hot water to completely cover about an inch, if needed.
• When jar is cool enough to handle, refridgerate.
• TRY to leave them alone for AT LEAST 7-10 days.
• These should keep for about several weeks.

ENGLISH PUB STYLE PICKLED EGGS

Steps:

• Pack eggs into 1 quart widemouthed jar.
• Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
• Add remaining ingredients to jar and ladle hot vinegar over eggs.
• Cap tightly.
• Let cool, then refrigerate at least 3 days before serving.
• Can be refrigerated up to 2 weeks.

JT'S PICKLED EGGS

Steps:

• Place eggs in pan and cover with water.Bring to rapid boil and remove from heat.Place lid on it that does not release the steam and set your timer for 15 minutes.Perfect boiled eggs every time!
• While waiting for eggs to get done,dump the 2 cans of sliced beets into jar.Then fill each can with vinegar and pour them into jar.Put remaining items in and stir gently.When eggs are done crack and peel them.Drop them into jar.When all eggs are in,fill the rest of the jar up with water.Stir gently and refrigerate for at least 24 hours.Enjoy!

PIERRE'S BLACK EGGS

Steps:

• You will also need: 2 quart jars.
• Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
• Meanwhile pierce the large end of the egg with a pin.
• Fill a large bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is boiling well,gently spoon the eggs into the pot.
• Set the timer for 11 minutes.
• When the timer dings, remove the eggs to the ice water with a slotted spoon.
• Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
• Bring to a boil for 3-4 minutes.
• Remove from heat.
• In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
• Shell the eggs.
• Add them to the jars.
• Remove the pickling spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and cool to room temperature.
• Refrigerate for at least a week, two is better.

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

EASY PICKLED EGGS

Steps:

• After eating all the pickles out of the jar, save pickle juice.
• Boil eggs and drain water off of them.
• Run cold water over them until they are cooled.
• Peel the eggs and drop them into the jar.
• Add the other ingredients and stir it into the jar.
• Put in the refrigerator and let them sit for about amonth or longer so they can marinate.
• Stir the ingredients every other day or so.
• These are really easy and quite yummy.

SHANNONS SPICY PICKLED EGGS

Steps:

• boil everything except the eggs for about 15 minutes.
• put the eggs in a huge jar.
• pour the hot brine on top of the eggs.
• top off with hot water to completely cover the eggs.
• let sit in the refrigerator for 2 weeks.

BBQ EGGS

Steps:

• Make the dip: Place all the ingredients except the eggs in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste.
• Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes.
• Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them.
• Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.