sparkling husband dude describes pickled eggs

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x89219

Oh my.

The sparkling husband dude seems somewhat ebullient today, as compared with yesterday.

Stinky The Clown  (1000+ posts)        Fri Sep-16-11 01:49 PM
Original message
 
An old timey bar fly favorite - pickled eggs

I haven't made these in forever. I recall them from my younger days. Two jars of them, one red and one white, sat on the bar of every neighborhood gin mill in town. Like this place, one of my food favorites for their hot dogs!

after which a photograph of a restaurant

Back then, we kids were welcome to go in and buy hot dogs or snacks - or pickled eggs. I think they were a nickle each back then. They're available commercially, but most bars back then just made them in their kitchens.

Anyway, I used to make these every now and again, but it has been decades. For some reason, like a shot out of the blue, I got a craving for them. I made the red kind. They were ready today and we had them at lunch.

Hard cook a dozen eggs. Peel and set aside.

Open a 15 oz can of beets - whole or sliced, makes no difference, just your own preference. Drain off the liquid into a sauce pan and hold the beets aside.

Add a 1/2 cup of vinegar. It can be white or cider, again, your choice. I like the cider as it adds a bit more flavor. I have done these with wine vinegar and isn't a good choice. Add a 1/2 cup sugar or other sweetener. I actually used the equivalent Splenda in the batch I just made, but you can use any sweetener than can be cooked. Boil the liquid and reduce by half to three quarters. This blends the flavors and concentrates them. Now dilute it back to full strength with water. Let the mixture cool.

Get a small sweet onion and slice it very thin. Put the onion, the eggs, and the beets in a glass bowl. Now estimate if the liquid will cover it all or not. It probably will not. I add a 50/50 mix of water and vinegar to bring it to the correct volume - just enough to cover everything.

Cover and seal the bowl and put it in the refrigerator for at least two days, but three or more is even better.

The vinegar gives the eggs a very nice "bite" texture - kinda rubbery, but in a nice way. The flavor is great. They hit that same taste spot that salty foods do, but they're not salty.

The white ones are even easier. They're just diluted white vinegar with the same amount of sugar. No cooking. Just cover the eggs in a water/vinegar/sugar solution that is as strong or light as you like.

I like them both, but favor the red kind.

These pictures are not mine, but are typical. The jar in the middle is another variation. They're made like dill pickles with a whole, involved recipe. They're good too, but a lot more effort.

after which a photograph of eggs

after which another photograph of eggs

update to add "sugar" to the white kind.

Denninmi  (1000+ posts)      Fri Sep-16-11 02:36 PM
Response to Original message
 
1. I've never, ever had one.

I guess because they were always sort of scary looking and often the butt of jokes.

I really should try them, it always good to broaden the horizons, and I get a dozen and a half eggs a day during the peak of the laying season, although I'm planning to cut my poultry flock back dramatically since feed has almost doubled in cost since the spring of 2010, with no end in sight to the increases.

EFerrari  (1000+ posts)        Fri Sep-16-11 02:41 PM
Response to Original message
 
2. You must go to better bars, lol

because the only place I've seen those is on "Roseanne".

Sounds good, we love pickles here of all kinds. Maybe I'll try the red ones.

lol

The empressof all   (1000+ posts)        Fri Sep-16-11 02:57 PM
Response to Original message
 
3. Those eggs look beautiful

Of course I'd guild that Lilly and take those yolks out of the red ones and mix it with some wasabi and garlic aoili to make spicy deviled red pickled eggs.

Stinky The Clown  (1000+ posts)        Fri Sep-16-11 03:51 PM
Response to Reply #3
 
5. Grrrr . . . . . .

Now you did it. You've gone and set me on a new quest. Pickled Deviled Eggs.

I **like** the idea!

kestrel91316  (1000+ posts)        Fri Sep-16-11 03:08 PM
Response to Original message
 
4. I am a huge fan of hardboiled eggs any way you fix them, but have a special warm place in my heart for pickled eggs. I put up several jars of them every year when I can get eggs on sale.

"eggs on sale"--what's that?

Eggs have always been pretty cheap, parking-meter change they cost.

The empressof all   (1000+ posts)        Fri Sep-16-11 06:01 PM
Response to Original message
 
8. Damn you Stinky.....

Now I'm stuck on making some braciolle with Balsamic garlic and oregano pickled eggs tucked inside.....

Talk about some Grrrrrrrrr.

Stuffed Pork loin with figs and sherry vinegared pickled eggs......

Meatloaf with some spicy jalapeno pickled eggs tucked inside

Scotch eggs....OY!

Stinky The Clown  (1000+ posts)        Fri Sep-16-11 06:09 PM
Response to Reply #8
 
9. S T O O O O O O O P ! ! ! !

You're killing me!!!!!!!

I'm now drooling and supper's an hour away.

Well, it's good to see the sparkling husband dude's back in his usual good humor.

[FlippyDoo]

Stinky The Clown  (1000+ posts)        Fri Sep-16-11 01:49 PM
Original message
 
An old timey bar fly favorite - pickled eggs

I haven't made these in forever. I recall them from my younger days. Two jars of them, one red and one white, sat on the bar of every neighborhood gin mill in town. Like this place, one of my food favorites for their hot dogs!

In the south I've only heard the term 'barfly' used in reference to females.

The dudette is giving more and more information about herself. All of those pickled eggs may also be the answer to why she's so stinky.

[tanstaafl]

Denninmi  (1000+ posts)      Fri Sep-16-11 02:36 PM
Response to Original message
 
1. I've never, ever had one.

I guess because they were always sort of scary looking and often the butt of jokes.

I really should try them, it always good to broaden the horizons, and I get a dozen and a half eggs a day during the peak of the laying season, although I'm planning to cut my poultry flock back dramatically since feed has almost doubled in cost since the spring of 2010, with no end in sight to the increases.

Gee, willickers! I've been to a lot of bars that had pickled eggs. Pickled pigs feet, too. And the ever irrascable "Blind Robin". Only took one of those to make me realize that it was no handicapped bird.

My dad would take a couple of us boys  along to a tavern every rainy Saturday. We'd make good beer runners for him and his buddies. He made sure to reward us with a delicate sample of the barely edible bar fare available. His way of building "character".

Probably his way of trying to instill a morbid fear of bars in us. Didn't work. But, sometimes the sight of those bar pots brimming with the severed hooves of hogs or yard bird ova still makes me nauseous.