For reasons completely unkown to me I suddenly have the urge to eat pickled eggs (no, I'm not pregnant).

 

Since Madam is gotten a pickling urge (she's not pregnant either) I fancy a go at that pub favourite, pickled eggs.

 

Ideally consumed with a packet of ready-salted or salt-n-vinegar and a quantity of ale!

 

Many and varied recipes on the net, so what are you using?

 

https://www.eggs.ca/recipes/traditional-pickled-eggs

heres the recipe I use

if you want stronger flavor and faster pickles the insert a toothpick thru the eggs

Buy pickled onions.

Consume onions.

Put eggs in onion jar.

 

i definitely prefer picked onions and gherkins, i eat a lot in UK. I tried pickled eggs from a chip shop and just didn't taste pickled enough

22 minutes ago, bbudd said:

https://www.eggs.ca/recipes/traditional-pickled-eggs

heres the recipe I use

if you want stronger flavor and faster pickles the insert a toothpick thru the eggs

 

Looks good and simple.

 

Do you have a source (preferably online) for pickling spice?

16 minutes ago, Crossy said:

 

Looks good and simple.

 

Do you have a source (preferably online) for pickling spice?

I use whole black and white peppercorns, a few cloves, a couple of whole garlic cloves, also a slice or two of ginger if you like the taste.

All easily bought.

1 hour ago, bbudd said:

https://www.eggs.ca/recipes/traditional-pickled-eggs

heres the recipe I use

if you want stronger flavor and faster pickles the insert a toothpick thru the eggs

you can add garlic bay leaaves etc 

 

I have made them in the past just using hard boiled eggs and brown vinegar as suggested on here <deleted> them with a tooth pick to allow vinegar to absorb quicker.

I use Sarsons brown malt vinegar, we buy it from Siamburi's in a large 5 litre container, only about 600 Baht, l to use whole black & white peppercorns, some dried red & green chillies and that's it. We also use kilner jars, available at Makro, quite cheap. We have also done red cabbage & pickled onions & pickled beetroot.

 

 

Now I want to eat some !  or my favorite, scotch eggs .  Now I have to look it up ...  

 

Piccalilli, my goto pickle. The recipe from Mark Hix is the one I use.

 

Pickled Red Cabbage is the favourite of my Thai neighbours.

5 hours ago, bbudd said:

https://www.eggs.ca/recipes/traditional-pickled-eggs

heres the recipe I use

if you want stronger flavor and faster pickles the insert a toothpick thru the eggs

This does look a decent base. I like using dark vinegar because I like the final contrast between the darker skin of the egg and the white inside. I also like whole chillies boiled on the mix (same as when I make my moody vinegar for pie & mash). Ginger is interesting too. 

The tip posted by someone about a toothpick through the egg to help the pickling liquid better penetrate the egg is interesting. I imagine the cheaper the stick the quicker it works. Smooth nicely finished wood (so also cocktail sticks) won't absorb liquid well. 

 

A nice thread, Thanks OP. 

14 minutes ago, PBob said:

Piccalilli, my goto pickle. The recipe from Mark Hix is the one I use.

 

Pickled Red Cabbage is the favourite of my Thai neighbours.

Pal, we're talking about pickling eggs  I think you're pickled... ????????

I have my own question here. If you make a batch, say two dozen, In big airtight jars, how long will they keep at Thai room temperature? My bedroom is the coldest room (nothing hot in there....), say ranges from 24 to 27C. Night/day. 

 

Cheers 

3 minutes ago, Speedhump said:

I have my own question here. If you make a batch, say two dozen, In big airtight jars, how long will they keep at Thai room temperature? My bedroom is the coldest room (nothing hot in there....), say ranges from 24 to 27C. Night/day. 

 

If you are scrupulous with your sterilisation of the gear and jars they should be good for months, put them in the fridge once opened.

 

I think most of us would just stick them in the fridge anyway to be on the safe side.

@Crossyif you Google Sarsons they have a recipe section for all sorts of stuff, I don't bother with heating the vinegar or adding sugar or the pickling spices, just prep whatever you're pickling bung it in the jar top up with vinegar, add whatever extras ie peppercorns etc, seal, flip upside down to mix the aforementioned bits n pieces, store in a cool dark place and voila, done ????????  ????

6 hours ago, Golden Triangle said:

I use Sarsons brown malt vinegar, we buy it from Siamburi's in a large 5 litre container, only about 600 Baht, l to use whole black & white peppercorns, some dried red & green chillies and that's it. We also use kilner jars, available at Makro, quite cheap. We have also done red cabbage & pickled onions & pickled beetroot.

 

 

My American Pennsylvania "Dutch" mom used to make pickled eggs with beets. One point was cooking the eggs so they wouldn't be tough when pickling. I can look up the recipe if anybody has an issue with the egg cooking.

22 minutes ago, placnx said:

My American Pennsylvania "Dutch" mom used to make pickled eggs with beets. One point was cooking the eggs so they wouldn't be tough when pickling. I can look up the recipe if anybody has an issue with the egg cooking.

It's not so much the cooking of the eggs it's the peeling that is a pain, we use size 0 eggs, they are easy enough to make them hard boiled, when we peel them a lot of white comes away with the shell, not always but too bloomin often. ????

12 minutes ago, Golden Triangle said:

It's not so much the cooking of the eggs it's the peeling that is a pain, we use size 0 eggs, they are easy enough to make them hard boiled, when we peel them a lot of white comes away with the shell, not always but too bloomin often. ????

 

Conventional wisdom is that older eggs are easier to peel when hard boiled.

 

Thai eggs aren't washed so they keep just fine at room temperature for a significant period (remember a chook will lay up to 20 eggs at one a day before sitting, and those eggs still make chicks so they're not anywhere near "off").

 

Just cook them on the "Best Before" date for absolute safety.

 

There is only one way IMO to pickle Eggs

That is to use Malt Vinegar

Also throw a few Whole pepper Corns into the Pickling Jar

Leave for a good 3 Months.

My old Dad used this recipe from when I was a twinkle in his Eye.

The Eggs look a dark Brown Colour when ready to eat, and the peppercorns give a little bit of extra " bite " to the Eggs

31 minutes ago, Crossy said:

 

Conventional wisdom is that older eggs are easier to peel when hard boiled.

 

Thai eggs aren't washed so they keep just fine at room temperature for a significant period (remember a chook will lay up to 20 eggs at one a day before sitting, and those eggs still make chicks so they're not anywhere near "off").

 

Just cook them on the "Best Before" date for absolute safety.

 

I didn't know that, thanks for the tip ????????

The easiest way to peel a hard boiled egg is to tap and break the pointy end of the egg, that allows air inside and releases the egg from the shell, thus making it easier to peel. Crush or crack the remainng unbroken shell and peel. No running water required.

I do this with duck eggs which are much harder to peel, and it works a treat.

43 minutes ago, Cake Monster said:

There is only one way IMO to pickle Eggs

That is to use Malt Vinegar

Also throw a few Whole pepper Corns into the Pickling Jar

Leave for a good 3 Months.

 

I'm certainly up for the simple flavours, not sure I could wait that long ???? 

Time flies, do it now and get into cycle. 

What I do now with this virus is when I go shopping for boring stuff like aluminium foil, or tissues, I buy two of everything.

 

If you want deep pickled eggs, slightly hard boil, shell then use a favoured reciepe for pickling, use a toothpick on eggs to allow mixture to drain into the eggs small hole top and bottom should do, when you have brought the pickling  to boild reduce het add eggs and bring back to the boil for 1 minute, cool down then place in jar and seal.

To check egg freshness, take a bowl of water or a large glass fill with water place egg in, if it sinks to the bottom its fresh, flaots midway use right away, if it floats to the top, give it to the dog. They have gut to eat it. You do not cook and eat for yourself or family.

3 hours ago, Golden Triangle said:

It's not so much the cooking of the eggs it's the peeling that is a pain, we use size 0 eggs, they are easy enough to make them hard boiled, when we peel them a lot of white comes away with the shell, not always but too bloomin often. ????

Easy Peel Eggs

1. Make sure eggs are room temperature

2. Make sure water is boiling

3. Immerse eggs gently into boiling water

4. Boil 7 minutes

5. Remove eggs and put under cool running water for 5-10 minutes

6. Peel and enjoy

 

I tried every method to end up with eggs that were easy to peel, this is the only one that worked, Biggest mistake is starting to cook the eggs in cold water. And if eggs are put into boiling water direct from fridge they will crack  so take out eggs beforehand.

11 hours ago, Crossy said:

 

Looks good and simple.

 

Do you have a source (preferably online) for pickling spice?

These have the pickling spices in stock.

 

https://thaiartisanfoods.com/product/pickling-spices/

 

10 hours ago, Golden Triangle said:

It's not so much the cooking of the eggs it's the peeling that is a pain, we use size 0 eggs, they are easy enough to make them hard boiled, when we peel them a lot of white comes away with the shell, not always but too bloomin often. ????

Don't over cook them.  I quickly rinse them in cold water then add ice to cool them quickly.  I think it helps to use older eggs or at least put them in the fridge for a couple days when they are done.  Seems to make them much easier to peel. I also wet them down when I'm peeling.

 

After reading this thread, I'm going to make some pickled eggs with beets.  It's been a long time.

On 9/10/2021 at 3:42 PM, Golden Triangle said:

It's not so much the cooking of the eggs it's the peeling that is a pain, we use size 0 eggs, they are easy enough to make them hard boiled, when we peel them a lot of white comes away with the shell, not always but too bloomin often. ????

That's probably because the eggs are too fresh. Try keeping the eggs a few days before using.