Pickled Eggs

Me and a good bud were posted up at the pub a while back and we got on the topic of pickled eggs. Long story short, we were commenting at how rare it is to find a good pickled egg in pubs these days and he suggested that I take a crack at making up a bunch. Call them Monch's eggs.

After  a bit of research, I found a cool site: eggpub which seems to have been created for much the same reason as this blog entry. I like their style and I'm going to use their method as my guideline.

NOTE: They suggest storing your eggs in a dark non-refrigerated place for at least 6 weeks. I like the idea, but since my bud leaves town in about a week, 6-7 days in the fridge will have to do for now.

First up: "Simple"

A Simple recipe inspired by eggpub's version with Scotch Bonnet chilies:

Just eggs, vinegar and a dried ancho chili (instead of a Scotch Bonnet).

Second up: "Pretty"

Inspired by what seems to be the sexy one on all the blogs at the moment.

Eggs, beets, vinegar, and pickling spice.

Third up: "Tavern"

 Name suggests it might be good with a mug of ale and an axe strapped to your back. Unfortunately only the former will be a judging criteria in a week's time.

Eggs, vinegar, chili flakes and black peppercorns

Last Up: "Crazy"

I can't stop putting Chili Garlic sauce on my eggs these days so I figured I'd give this one a go. I put in two heaping spoon fulls and to be honest, I'm a little afraid of this one.

The How-To?

Pretty straight forward for this one:

Bring liquids to a boil and add seasonings, toss a few hard boiled eggs (peeled) into clean jars, pour liquid over top, seal jars, and refrigerate for 6-7 days.

NOTE: If you are going the non-refrigerated route, make sure you use a boiling water bath for the jars and have a set of kitchen tongs so you're grubby little hands don't get burned, or spoil the goods.

I usually use a boiling water bath for jarring, even if I'm storing in the fridge.