FrozenInTime wrote: I should also mention, let the eggs sit in the fridge for 2 weeks before you boil them, real fresh eggs will fight you all the way. I use month old eggs but they come from my hens, not the store so I know the age of them for sure.
we always wondered why sometimes eggs are easier to peel.
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Ive also had success with dumping in a little white vinegar while boiling. Pretty much tried all these tricks. Other than the "use old eggs" I really cant be sure if anything really helps. But, it certainly doesnt hurt either so I will continue to try the various forms of witchcraft.
Silverleaf Vineyard & Winery / Old Mission Hops Exchange / Porchside Vineyard / The North York Brewing Company
Today's recipe: 8 eggs in a qt jar. 1 cup white vinegar, 1/4 cup H2O, 1/4 cup suga, 2 tbsp pickling salt heated to combine. In jar with eggs, 1 tbsp black peppercorn, 1 tbsp red pepper flakes and 6 cloves garlic sliced twice lenthwayz. Pour vinegar over eggs after cooled, put in fridge for 4 weeks (I want the heat to penetrate deep). Marked jar HOT for wife's info and used red food coloring to for a light red tint, again so wife does not grab one resulting in me sleeping on couch for a week... LOL.
Send 4 dozen with wife to give away at work. Everything, including eggs/water/etc in garage fridge is freezing solid because of this lovely .... eff'n cold weather.
I made a batch last Sunday the jar on the right (and yes I had to sample a couple today) and a batch yesterday.
2 1/4 cups cider vinegar
3 3/4 cups white vinegar
3/4 cup white sugar
1 1/2 TBS pickling spice
1 1/2 TBS salt
1 TBS black pepper
1 TBS onion powder
1/2 TBS cayenne
8 cloves garlic
1 can of beets and juice
1 small white onion sliced and put in the jar with the eggs and beets
around 4 doz. medium eggs in each jar.
Some of the eggs didn't peel good, but oh well.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
Wow that looks good! We have started eating the first batch I did, pretty good, nice and red all the way through. Even the yolks have red in them. I love pickled eggs! But wow, that is a LOT of eggs in those jars. I do small jars and put 4 per jar so I can change up the recipe some on each jar. Speaking of... it's beer and egg time.
I wish you guys lived closer...I'd visit for sure. I couldn't eat one in the presence of my wife, much less make them here. The ones in the bars, never had one, but no one else does either. I think they are dino eggs by now...
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combine this thread with beer for breakfast.....pickled eggs and an Oatmeal Mocha Stout....
