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!