2006-09-08 22:55:56 · 9 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
it is not 27.22 hours you fool
2006-09-08 23:00:23 · update #1
Do you mean just the pickling process or do you want to include the boiling and shelling of the eggs?
Okay, sorry, I am being flippant.
I usually leave them for about a month before eating but the longer you leave them, the more vinegar flavour you will get in the eggs. It also affects the texture of the egg and they become more 'rubbery.' - but this adds to the peculiarity of the pickled egg rather than detracts from it.
A big tip is to make sure that you are using real vinegar and not the 'non-brewed condiment' so often found in fish and chip shops nowadays. I used to use white vinegar as the eggs look better but now I use the malt vinegar - don't look as good - but taste a lot better!
2006-09-08 23:08:30 · answer #1 · answered by Anonymous · 0⤊ 1⤋
My favorite and simple way is to buy pickled beets with onions and eat the beets and save the pickling juice. Hard boil a bunch of eggs and shell them and place in the pickled beet liquid and seal the jar and refrigerate. Within about 3 to 7 days they will have been sufficiently pickled to eat and will have turned a royal Easter egg purple color to boot. The longer they stay in the pickling liquid the further into the body of the egg will be pickled and will also be purple as well.They are really great and colorful too!!
2006-09-09 11:19:39 · answer #2 · answered by COACH 5 · 0⤊ 0⤋
Pickled Eggs
INGREDIENTS:
12 Eggs
1 tablespoon Salt
2 cups White vinegar
1 cup Cold water
1 tablespoon Mixed whole spices (in garni bag)
PREPARATION:
Put eggs and salt in cold water and bring to the boil. Turn off heat and let stand for five minutes. Drain. Place eggs in cold water and peel. Let eggs stand until cold. Mix together the remaining ingredients.
Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating .
2006-09-09 06:08:52 · answer #3 · answered by g-day mate 5 · 0⤊ 2⤋
Ideally you should leave them at least a month to take on the flavour of the vinegar and any other ingredients you may have added (black peppercorns and chillies are good).
A recipe follows:-
2006-09-09 06:14:33 · answer #4 · answered by John H 6 · 1⤊ 0⤋
about 10 - 14 days and they look better if pickled in white vinegar rather than traditional brown vinegar
2006-09-09 06:06:43 · answer #5 · answered by Jane S 4 · 0⤊ 0⤋
Don't know could never leave them in there long enough, clear vinegar egg, chilli, egg, chilli, yum!
2006-09-09 07:37:31 · answer #6 · answered by what? 4 · 0⤊ 0⤋
2 weeks.
2006-09-09 06:04:47 · answer #7 · answered by dinkydoo 3 · 0⤊ 0⤋
3-- 7days is for us, my mom usually does the salted egg but when she wants it really salty she waited for 7days but if not then just 3 days.
2006-09-09 06:11:39 · answer #8 · answered by geieyoung 3 · 0⤊ 0⤋
About three good vodka tonics will normally get them out of their shells!
2006-09-09 05:57:38 · answer #9 · answered by old dude 5 · 0⤊ 0⤋