BeerBorg

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.

The older eggs are, the more airspace is in the egg. I always wondered if that was the effect that made peeling easier...

after you boil the eggs, just drop them in Ice water. They'll peel easier.

See, that's what happens when you don't flip back a page before you post.

Yankeedag wrote:after you boil the eggs, just drop them in Ice water. They'll peel easier.

If ya steam them like I do, don't let them get totally cold. They peel easier if warm. I chill just enough I can handle them without getting burnt.

nah, just got to drop them in long enough for the egg shells to get cold.

I've had success by cracking the shell before I drop in cold water.

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.

combine this thread with beer for breakfast.....pickled eggs and an Oatmeal Mocha Stout....

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.

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...

Great pics...

Oh man... talk about great! My wife even had some, great taste this batch. The beer... icing on the cake, so to speak. MMMMMMMMMMMM

My recent batch.