Puckaweekend grows ever closer. As I write this, it’s a little over six weeks away, so this is the perfect time to brew up a new round of pickled eggs to bring to the party.
The first efforts went over quite well considering this was something I’d never tried to do before. The mustard eggs and horseradish eggs were the clear favorites, so this time around I made two large jars of each. While I didn’t deviate far from the original recipes, I did end up making some minor adjustments to both varieties. The mustard eggs got a little heat help from a heaping teaspoon of red pepper flakes, I subbed garlic Tabasco for the standard variety, and I added some onion powder to broaden the flavor a bit. The horseradish kind got a double-dose of its namesake and this time I added it after boiling the vinegar and dry ingredients. I think I lost some of the potency last time that way. Also, as it was in season this time around, each jar has some fresh dill. I minced, rather than crushed, the fresh garlic for this batch. I have no idea whether that’ll make much of a difference, but it was certainly easier. Besides, I needed a bunch of minced garlic for a new experiment.
When last we left our eggsperiment, the three test batches were sealed and sent to chill for a few weeks. Since then, I gathered a few brave souls to test our results. I think we have a hit on our hands. Three hits, in fact!
First, a few words on the process: nearly half of Part 1 was dedicated to following a method to “perfectly” boil eggs. I had never tried it before and didn’t know what to expect, but I’m really happy with how they all turned out. All of the yolks were creamy, not chalky, and none of the whites were too hard or rubbery. You could have the best recipe in the world and waste it on bad eggs, so it’s great not to have to worry about that.
Unexpectedly, we even managed to convert a few hesitant onlookers into pickled egg fans. Lyssa and Paco’s wife Ashley both enjoyed the mustard eggs especially. I solicited comments from Red and my coworker Matt which I’ve included below in their own words. For the others who have sampled these eggs, you’ll just have to trust me to relay their impressions. Also, while you’ll find plenty of extra goodies soaking in the jars alongside the eggs in each batch, I’m always a fan of more garnishes. I’ve included a suggested topping for each egg in the review section. It makes me feel classy, like some kind of egg sommelier!
The pickled egg is an acquired taste, but it’s something many of us at the PMC enjoy. That being said, a pickled egg you’d find at a bar doesn’t have much to give it any unique taste. Most of them are jarred with little more than vinegar and some onion. I decided to try my hand at home-pickling to see if I could add some flavor to these smelly snacks.
Proper pickling takes two to three weeks, so I wanted to try multiple recipes at once. This way, if a batch isn’t that great, it’s not a complete waste of time. In this first effort, I chose three different recipes. Since most recipes call for making around two dozen eggs in a gallon jar, I bought two-quart jars so I could just cut the ingredients in half and not have to factor weird fractions into an already unfamiliar situation.