Pickled Eggs

Well, I made some of these today. I ended up going to the the town grocer and they gave me a gal jar. One that pickled eggs had come in no less (lol). They emptied out the eggs into something else right in front of me.
These are going to be some of the ugliest pickled eggs ever. I have never had this hard of a time peeling hard-cooked eggs before. Never. And I've peeled some pretty fresh hard-cooked eggs. Next time I make these I'm going to prick the end of the eggs before I cook them, or add vinegar to the water, or any of a number of things to get them to peel easier. Figures I was making pickled eggs and not egg salad.
I can't wait to try them though.
 
After you dump out the hot water, roll the eggs around the pan to break the shells and then cover them with ice cold water for about 5 minutes. This will shrink the eggs away from the shell and make them a whole lot easier to peel.
 
It also stops the sulfur layer from forming around the yolk which can make the eggs taste funky. Oh and for those that don't know it is the green that forms between the white and yellow. I agree with Mama also it makes the eggs easier to peal as well. Some other tips for making hard boiled eggs is when you buy eggs leave them in the refrigerator for about 10 days before using them for boiling. Last but not least let them come to room temperature before even starting to boil them and if you do both they will peal as smooth as a babies bottom.

Oh and I have done this recipe twice now, the first time I was out of white vinegar so I used apple cider, but this batch I used white vinegar and to be honest white is what you want for that real pickled egg taste as the apple is a bit sweet for it. This is excellent however and we will now have them on hand often.
 
Thanks Mama. I never tried cracking them when adding the cold water to them, but I never had a problem before either.

Joe, these eggs were at least 3 weeks from the chicken's butt. Just goes to show you how "stale" store eggs are. Some of them were starting to rock in the water though (and not lay flat, sunk), so they were starting to get old. No green around the yolk to speak of, just buggers to peel.
 
Try a bit of baking powder or vinegar in the water next time that effects the ph from what I've been told but have never used either method. One other thing I've hear that I actually do is when you get a dozen eggs you plan on hard boiling then I put a rubber band around them (just to mark them) and store them on the side of the carton. I rotate it every couple of days also. Eggs begin to shrink a bit the older they get so I don't get the the how "stale" store eggs are and starting to rock.
 
homecook said:
I've reused the pickling juice with the leftover Easter eggs. You may have to add a little more vinegar. I just use regular white vinegar.

Barb
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we also in dried chili flakes to kick it up a bit.. a little fresh or dried dill

Mama said:
When your grand kids get sick of the pickles, do what I did. I set them up in business with a neighborhood pickle stand. I bought the huge jars of moby dills and they sold them to the neighbor kids for 75 cents each. They got some spending money and a lesson in business and I got some extra jars! :lol:
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they sell these at your local county fair or state fair for $2 and yes they sell very well
 
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