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Old 05-18-2006, 08:32 PM   #11
Sous Chef
Join Date: Sep 2004
Location: PA
Posts: 584
Originally Posted by Corinne
Red Beet Eggs are popular in Lancaster, PA. I made them up here & they just seemed to frighten these New Englanders! The color really threw them off, I guess!
They are just as popular in York county, PA. You can even buy them in grocery store delis if you are willing to pay a ridiculous price. BTW, the color is very pretty.

Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
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Old 05-25-2006, 09:39 PM   #12
Senior Cook
Join Date: Mar 2006
Location: Key West FL
Posts: 253
I can never wait when I make pickled eggs, they are gone the next day

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Old 05-26-2006, 03:36 PM   #13
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Join Date: Mar 2004
Location: Seattle
Posts: 246
I have to admit that this subject got me wondering what is the right way to pickle eggs. I haven't found out every thing yet but the following is the best and most definitive I have found:

On Food and Cooking by Harold McGee { 2nd ed. 2004}

pg116- "Common pickled eggs are made by first boiling the eggs and then immersing them in a solution of vinegar, salt, spices,and ofter a coloring like beet juice, for 1 to 3 weks. Over that time the vinegar's acetic acid disolves much of the shells calicum carbonate, penitrates the egg and lowers pH sufficiently to prevent the growth of spoilage microbes. [The vinegar in in Easter egg dyes etches the shell surface and helps the dye penetrate.] Pickled eggs will keep for a year or more without refrigeration.
Pickled eggs can be eaten shell--or its remains-- and all. In addition to being tart, they are firmer than freshly boiled eggs; the white is sometimes described as rubbery. A more tender consistency can be obtained by including ample salt in the pickling liquid and by having the liquid at a boil when the eggs are immeresed.Though the eggs won't spoil at room temperature, they will suffer less from swollen yolks and split whites ( which result when the egg absorbs the pickling liquid too rapidly) if stored in cold."

I once had a neighbor who raised a type of chinese quail for their eggs which she pickled. She never peeled these tiny goodies but waited for the shell to evaporate. God they were great with her husbands home-made beer.

edit: typos 5/30


May you eat well,
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