This thread is brought to by the good people at the Jim Beam Distillery. Makers of some fine ass Bourbon Whiskey:thumb:

Have wanted to do these forever, and Pandys post about doing them got me going. Went out to the chicken coupe and gathered up some eggs today.

The recipe is as follows.

12 eggs
1 1/2 cup white vinegar
1 cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 onion, sliced
10 black peppercorns
1 Tbl Sugar

Add everything to the pot and bring to a boil. Simmer for a few minutes. Remove most of the onion but put a few slices in between layers of eggs. Remove approx 1 Tbl of the spices and add to the quart jar. Fill right to the top with the juice and seal, into the fridge for a week. Eat and prepare to sleep alone:lol:

http://i634.photobucket.com/albums/uu65/montec125/DSC04529.jpg

Soooo, how much Beam goes in the recipe...or does it just go tummy bound?

Tummy bound:thumb:
But I did wonder what they would taste like if I replaced the water with it.
Hmmmmm, I might just have to try that one.

Them do sound good. And it's been awhile since I had some of them, dang should of made some for deer camp.

Them do sound good. And it's been awhile since I had some of them, dang should of made some for deer camp.

Pickled eggs at deer camp? By the second day, all your huntin buddies and the deer would have left the area :lol:

Nice MH, cant wait to hear how they turn out? I didnt boil my liquids or anything like your supposed to do, ill probably crap blood after eating mine uuhhhg:crazy::puke: if i survive these i will get a mason jar and do them sanitary next time.:hail::hail::faint:

Thanks for the recipe. I'll be trying those shortly.:thumb:

Them do sound good. And it's been awhile since I had some of them, dang should of made some for deer camp.

They do help hide the human scent.

Curiosity got the best of me and I had to crack open the jar and try them. I'll admit I was hesitant and I have memories of eating ones in the bars that tasted like a gym sock soaking in vinegar. But these were not too bad. In fact, I could probably eat a few of them at one sitting. Will have to try other recipes on these, especially the ones that call for beet juice. Really easy to make so might keep a jar going in the fridge at all times.

OH Yeah...!....Do believe that will make a fine stink stank stunk! :noidea::thumb::lol:

I think two weeks is a good amount of time to pickle them, what do you think? Was the flavor inside pretty good? Yes since they take so long its like you have to have a bunch going

I think two weeks is a good amount of time to pickle them, what do you think? Was the flavor inside pretty good? Yes since they take so long its like you have to have a bunch going

I have seen several recipes for these and times vary from 3 days, 5 days up to 30 days.

I have to make some more cuz I only have one egg left:lol: Been eating the hell out of them. I am going to try a different recipe next time. Leaning towards a more spice taste.

A few days ago, I added 2 tbl of red horseradish to the mix. Turned them pink in color and improved the overall taste.

This next batch I won't touch (:whistle:) for at least 10 days and see how the flavor comes thru. These things sure make a good snack. Just like smoking cheese, best have a new batch going before the old one is gone:thumb:

I think two weeks is a good amount of time to pickle them, what do you think? Was the flavor inside pretty good? Yes since they take so long its like you have to have a bunch going


I dig into mine at the two week mark...

I dig into mine at the two week mark...

Me also..... I had a couple sitting in the back of the fridge for about 2 months that I missed.... Looked kinda creepy at that stage.... :eek: Mighta been the brine, but they were breakin down & looking pretty nasty... :whistle:

Awww....Dat's when they get the stink...:whistle:

Nice MH, cant wait to hear how they turn out? I didnt boil my liquids or anything like your supposed to do, ill probably crap blood after eating mine uuhhhg:crazy::puke: if i survive these i will get a mason jar and do them sanitary next time.:hail::hail::faint:

OMG that made me laugh out loud! I'm gonna have to try this too. After I eat them though, I am going grocery shopping and crop dust one of the aisles and hang out at the end and take pictures! LOL! Man, there is nothing worse that walking into butthole smells unexpectedly. It makes me feel so violated.

I'll also have to buy eggs for this, I have chickens and something I learned is that fresh eggs do not peel very well. I'll totally cheat and buy those that are already boiled! So there!

I'll also have to buy eggs for this, I have chickens and something I learned is that fresh eggs do not peel very well. I'll totally cheat and buy those that are already boiled! So there!

Oh yes indeedy they do. Heres how ya do it. Take a small small needle and poke a hole in the big end of the egg. Go about 1/8th" in. Have your water boiling already. Drop the eggs in, cover and time em. I let mine go 12-15 minutes. Have a large bowl of ICE cold water or the sink plugged up and filled with ice cold water. If you can, take all the eggs at once and submerge into the cold water for one minute.
Remove and start peeling. Shell usually comes of in 2 big pieces. To crack the, do NOT use the corner of something, rather crack them on the flat counter top. It does make a difference. Lightly crack the shell all the way around and peel. The cool water bath on this process contracts the egg, (shrinks) just enough so it pulls away from the shell and that micro thin membrane. Crack then peel.

Why thank you kind sir!

Oh yes indeedy they do. Heres how ya do it. Take a small small needle and poke a hole in the big end of the egg. Go about 1/8th" in. Have your water boiling already. Drop the eggs in, cover and time em. I let mine go 12-15 minutes. Have a large bowl of ICE cold water or the sink plugged up and filled with ice cold water. If you can, take all the eggs at once and submerge into the cold water for one minute.
Remove and start peeling. Shell usually comes of in 2 big pieces. To crack the, do NOT use the corner of something, rather crack them on the flat counter top. It does make a difference. Lightly crack the shell all the way around and peel. The cool water bath on this process contracts the egg, (shrinks) just enough so it pulls away from the shell and that micro thin membrane. Crack then peel.

I'd heard about poking a hole in the end of the egg before boiling, but never tried it. Bet I will now. I have made some ungodly looking messes using eggs that were too fresh. Thanks Todd.:thumb:

Pickled eggs are hard to wait for when they are sitting in the jar, tempting you with their briny goodness. I always crack in to one after 5-6 days. Now I need to go make a brine.

Well i tried one of my other ones i have going only been four days but i can already say that the flavor of the Louisiana hot sauce ones is way better, give it a try