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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 18 of 18. This is the beginning of the thread.
Posted by Dinah on October 30, 2008, at 17:59:11
I suppose it wouldn't be terribly safe to add home boiled eggs to the juice from my recently emptied bottle of pickled eggs.
Good pickled eggs are so hard to come by.
Posted by Midnightblue on October 30, 2008, at 21:11:46
In reply to Pickled eggs, posted by Dinah on October 30, 2008, at 17:59:11
As long as you keep them in the ice box, and use them within about a week I think you might be okay. But I wouldn't use the juice for a third batch. I have no scientific data to back me up on this. I just know hard boiled eggs are okay for a few days in the ice box, and the pickle juice ought to help preserve them.
I used a different word for "ice box" and Dr. Bob's computer didn't like it! Oh my!
MB
Posted by Bobby on October 30, 2008, at 21:49:21
In reply to Pickled eggs, posted by Dinah on October 30, 2008, at 17:59:11
I categorize pickled eggs, pigs feet and chitlins as foods that may,in fact, be delicious to the trained palate---but I cannot muster the courage to take the initial bite. Hope you are well and hope this helps!
http://www.helpwithcooking.com/egg-guide/make-pickled-eggs.html
Posted by TexasChic on October 30, 2008, at 22:10:33
In reply to Re: Pickled eggs » Dinah, posted by Bobby on October 30, 2008, at 21:49:21
Well I don't like anything pickled except pickles, but I researched just because I SO have no life. I couldn't find anything definite, but I read things about possible bacteria contamination and about the fermenting process only being able to go through the process once, so reusing wouldn't work. That may or may not be true or make sense, but maybe it will encourage you to research it a bit more. I wouldn't want you to get sick.
-T
Posted by Phillipa on October 30, 2008, at 23:41:44
In reply to Re: Pickled eggs, posted by TexasChic on October 30, 2008, at 22:10:33
Ick must be a southern thing never even heard of them. But then I a real transplanted Yankee from Ct. And you've never had real pizza til you eat in NY. Phillipa the stuff we get here and even in VA was pathetic That's in my opinion and a lot of other Northerners we do know good healthy food there. Deviled eggs are okay.
Posted by happyflower on October 30, 2008, at 23:42:54
In reply to Pickled eggs, posted by Dinah on October 30, 2008, at 17:59:11
Hey Dinah,
It is so easy to make a new batch, do you need a recipe?
Posted by 10derHeart on October 31, 2008, at 1:15:27
In reply to Re: Pickled eggs » Dinah, posted by Midnightblue on October 30, 2008, at 21:11:46
refrigerator?
fridge? ah....no...of course, it's
fr*g!
lol. We surely wouldn't want you telling Dinah to keep her pickled eggs inside something that's just commonly vulgar for copulate!! Lol!
Guess you gotta use that letter "d."
But my favorite part of M-W's definition is where it says it's: "sometimes used in the present participle as a meaningless intensive"
Yes. They must mean intense like.....gee, I just love that fr*ggin' auto-asterisking!
(ha - ironically, THAT one I had to add manually!)
fr*g!
(sorry MB - it hit me in my funny/ironic bone!)
Posted by 10derHeart on October 31, 2008, at 1:18:43
In reply to Re: Pickled eggs, posted by Phillipa on October 30, 2008, at 23:41:44
I've seen them in big ole jars in lots of stores when I lived in/visited Florida, Texas, North Carolina and Alabama. Maybe other places - I forget.
They did kinda scare me.
Posted by TexasChic on October 31, 2008, at 13:29:00
In reply to Re: Pickled eggs, posted by 10derHeart on October 31, 2008, at 1:18:43
The only place I've seen them is on the Simpsons in Moe's bar. Now, I have seen pickled pigs feet, which really grossed me out. But I'm sure there's someone somewhere who would find our common foods disgusting too. I mean, just read up on hot dogs! Eew! I guess its all a matter of what you've grown up with.
-T
Posted by Deneb on October 31, 2008, at 18:22:10
In reply to Pickled eggs, posted by Dinah on October 30, 2008, at 17:59:11
I want to try some! I'd try almost anything once.
I'd try the pig's feet too! LOL
I eat chicken feet sometimes, they're good.
Posted by Larry Hoover on October 31, 2008, at 20:21:53
In reply to Pickled eggs, posted by Dinah on October 30, 2008, at 17:59:11
The recently departed eggs will have absorbed some, perhaps a good bit, of the vinegar (acetic acid). So, you could use the same juice again, but just add a cup or so of your favourite vinegar.
I make pickled eggs all the time, and I'm a Canuck.
Lar
Posted by Phillipa on October 31, 2008, at 20:56:40
In reply to Re: Pickled eggs » Dinah, posted by Larry Hoover on October 31, 2008, at 20:21:53
Lar ick again. Phillipa
Posted by Dinah on November 1, 2008, at 11:59:01
In reply to Re: Pickled eggs » Dinah, posted by Larry Hoover on October 31, 2008, at 20:21:53
Thanks, Lar!
This was a particularly good recipe, so I think I'll give it a try. I think it had a touch of tabasco, or some mixture of savory hot pepper at least.
How long do you need to leave them in the mixture before you eat them? My guess would be it wouldn't take nearly so long as whole pickles, but longer than peeled cucumbers.
If making your own pickled eggs isn't that difficult or dangerous, I'm pretty excited about the idea of making them myself. Finding good pickled eggs in a bottle just isn't easy.
Posted by Dinah on November 1, 2008, at 12:01:46
In reply to Re: Pickled eggs, posted by happyflower on October 30, 2008, at 23:42:54
I'd love a recipe!
As I told Lar, I've never tried it because I have "pickling" in my mind as something not only difficult, but carrying dire consequences if not done correctly.
But come to think of it, I more or less do it with cucumbers all the time. I just don't prepare them for storage, but eat them immediately.
Posted by Dinah on November 1, 2008, at 12:16:12
In reply to Pickled eggs, posted by Dinah on October 30, 2008, at 17:59:11
I'm sure most of you have had eggs in salad, maybe with a vinaigrette dressing. They're good that way, right? This is the same thing without the salad. It's not so weird as you'd think.
The rich buttery egg yolk is a welcome surprise to the mouth, which is more accustomed to crispness coming with the tart taste of pickling. But it's a delightful change. It's really a sensual experience that you just can't have with a pickle.
As it is, it's an experience I just don't have very often. You're probably more or less right about the giant jars in your supermarkets. They may be the hard, rubbery, industrial produced ones. And even when I find some good ones, I can't really stock up on them, because storing them for a long time will turn them hard and rubbery.
It's even more extreme than pickled onions. (The red larger ones, not the tiny cocktail ones. I don't care for cocktail onions.) A pickled onion at the stage where they're pink is delicious. Crisp and pickly but with a bite. A pickled onion once it's very red is a chancy experience. It might be good or it might be mushy and worth only for the garbage.
For the record, pickled sausage can be delicious. But it can also be among the vilest most disgusting things on earth. Depends on the sausage more than the pickling. Pickled pigs feet is off my list. But then I can't tolerate meat that indicates that it came off an animal, never mind one straight off the animal. I don't even like to see whole chickens or turkey. It turns my stomach to see those naked little bodies all curled up in a fetal position. Although I cheerfully eat them if I don't see them first.
Barbaric of me really...
Thanks to those who looked it up! What you found makes sense in light of what Lar said.
Posted by TexasChic on November 1, 2008, at 18:09:59
In reply to You guys don't know what you're missing!, posted by Dinah on November 1, 2008, at 12:16:12
But then I can't tolerate meat that indicates that it came off an animal, never mind one straight off the animal. I don't even like to see whole chickens or turkey. It turns my stomach to see those naked little bodies all curled up in a fetal position. Although I cheerfully eat them if I don't see them first.
> Barbaric of me really...I'm the SAME WAY! I'd prefer all my meat to be cut up in little cubes so that I don't have to think about what it is. Like cubes of cheese, which, BTW, is pretty gross as well if you think about it too much.
-T
Posted by happyflower on November 1, 2008, at 18:25:28
In reply to Re: Pickled eggs » happyflower, posted by Dinah on November 1, 2008, at 12:01:46
Tell me what kind you like, read me the ingredients on the label. I don't actually do a recipe, I jut mix vinegar, allspice, sugar or splenda, salt and soak the eggs or beets or both in the juice. I like mine kinda on the sour side. I would just use your jar as a guideline. As far as keeping,just make enough to eat in 2 weeks and you should be fine. I have reused the juice before too, ( i do for sweet pickles all the time), but I guess you shouldn't because of the eggs.
This reminds me so much of my FIL and favorite aunt who would make this for me every get together especially Xmas. I am the only one who really likes them in the family so it was special that they made it just for me. ;-)
I love them, but it does have quite an unpleasant side effect. lol
Posted by Larry Hoover on November 3, 2008, at 21:32:26
In reply to Re: Pickled eggs » Larry Hoover, posted by Dinah on November 1, 2008, at 11:59:01
I usually give mine a couple of weeks before I sample, but the flavour still isn't fully developed at that point in time.
I guess the peppers is a regional thing. I don't recall having any like that before.
They're certainly easy to make, and the safety is determined by the vinegar content. If you follow a recipe, you virtually can't go wrong. I like mine to have pucker power, so I just use straight vinegar. And salt.
Lar
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