Pickled egg recipe

Discussion in 'Cooking Forum' started by weatherby, Dec 21, 2005.

  1. Fowl FLunky

    Fowl FLunky Senior Refuge Member

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    This..add chopped garlic, tobasco and red pepper flake to taste.
     
  2. badhabit

    badhabit Elite Refuge Member

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    I did 2 dozen of the Colonel's recipe yesterday so next weekend they should be ready to go.
     
  3. Ian

    Ian Elite Refuge Member

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    Are you using a kielbassa style sausage?
     
  4. TonyMo

    TonyMo Elite Refuge Member

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  5. stuwest

    stuwest Elite Refuge Member

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    could you paraphrase the procedure for those of us who are on twisted pair???
     
  6. TonyMo

    TonyMo Elite Refuge Member

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    ^^^sure....but I dont' know what "twisted pair" means.:scratch

    Basically you add a teaspoon of baking soda to the water that you boil your eggs in. This raised the pH which causes the shell to be less sticky inside or something.
    Boil the eggs for 12 minutes, drain and cool quickly.

    Then, tap the egg on each end and remove a piece of shell from each end.
    Then you take the egg in your hand and blow the egg out...just like blowing a duck call...the egg pops out and you catch it in your other hand.:clap

    Hey I wouldn't have believe it either until I saw the video.
     
  7. TonyMo

    TonyMo Elite Refuge Member

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    ^^^ well I tried this method peeling (notice I didn't say "blowing") and it did not work for me.
    There could be two reasons:

    1) The eggs I used were more fresh and therefore harder to peel in the first place.

    2) I am male & heterosexual....;)
     
  8. quack0905

    quack0905 Elite Refuge Member

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    This recipe doesn't say anything about topping off with water, like most of the recipes below do. Do you top it off with tap water or not? I'm going to make a double batch, and add halved jalapenos, andoule sausage, and maybe a can or two of pickled beets. As much as I like garlic we'll probably add a dozen cloves.
     
  9. poleboat

    poleboat Refuge Member

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    I made a couple jars of eggs from the colonel's wife's recipe about two and a half months ago, wondering if they are still good.
     

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