Pommy Pub Style Pickled Eggs

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Pommy Pub Style Pickled Eggs

Postby MacStill » Thu Oct 20, 2011 2:07 pm

Here's a recipe that I've been using for a while that's turned out excellent, I thought pickled eggs would be a bit ordinary but they're bloody great :D

Ingredients

* 12 eggs
* 4 cups malt vinegar
* 3 cinnamon sticks
* 10 whole cloves
* 2t allspice
* 10 peppercorns
* 1 chilli pepper, finely chopped (optional)

Method

* Put the eggs in cold water, add a teaspoon of vinegar and bring them gently to a boil.
* Continue to boil for 10 minutes and then put them in a bowl of cold water.
* When they are cool enough to handle, peel off the shells and put them in clean jars (the larger the better).
* Heat the vinegar and the spices in the top of a double boiler (or one small pot inside another water filled pot).
* Remove from the heat as soon as the mixture comes to a boil.
* Allow the mixture to steep for two hours and then pour it over the eggs and seal the jars.
* Store at least 2 weeks in the pantry before eating.

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Re: Pommy Pub Style Pickled Eggs

Postby stubbydrainer » Thu Oct 20, 2011 10:09 pm

When things calm down a bit here Mac,
I'm gunna try them there eggs out :drool: :drool: , Might up the chilli a bit to maybe 2 with seeds :whistle:
Cheers
Stubs
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Re: Pommy Pub Style Pickled Eggs

Postby R-sole » Fri Oct 21, 2011 4:39 am

Sounds interesting. What is the purpose here of the double boiler?
Obviously none of the ingredients are going to burn which is the normal purpose :?

i wonder if it would work as well with 4 minute runny eggs?


MmmmmRunnyEggsPunkin
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Re: Pommy Pub Style Pickled Eggs

Postby MacStill » Fri Oct 21, 2011 8:40 am

I dont bother with the double boiler and everything went fine, I stole the recipe from a pommy cooking website and you know how they like doing everything the hard way :laughing-rolling:

I like runny eggs too, but not snotty :puke-huge:
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Re: Pommy Pub Style Pickled Eggs

Postby bradsgonetrekkin » Fri Oct 21, 2011 9:59 pm

This recipe sounds awesome, but seriously, how much extra sulphur gas do you expect to expel with a gutful of these beauties?

I mean, is it ok to wolf a few down before going to bed with the mrs or should you save em for a boys weekend? :mrgreen:
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Re: Pommy Pub Style Pickled Eggs

Postby bundy » Sun Nov 06, 2011 3:03 pm

made this recipe 10 days ago,we find the cinnamon very over powering, will make another batch but with out the cinnamon.
any one else tried them?
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Re: Pommy Pub Style Pickled Eggs

Postby Frank » Mon Nov 07, 2011 1:32 pm

Or (slightly different but very similar)....

Get 18 good sized, free range eggs that are left in a cool dark place for 3-4 weeks then.....
boil eggs for 15 minutes and allow to cool completely, carefully remove the shells and gently 'pack' into suitable glass container then....bring to the boil the following:
500ml white vinegar, 250ml malt vinegar and dash of apple cider (or balsamic) vinegar;
1 tsp whole cloves, 1 tsp black peppercorns and 1/2 tsp of mustard seeds;
2 or 3 sprigs of rosemary, a little lemon thyme, about a dozen sage leaves, a couple of crushed lemon myrtle leaves (all fresh) and a bay leaf or two;
(optional, but recommended) a handful of roughly chopped habanero chillies :shock:

Remove from heat once boiling and remove the bay/myrtle leaves and pour over eggs whilst hot. Ensure jar is filled to top (use more vinegar if necessary) and make sure there are NO trapped airbubbles. Seal cap whilst hot, store in a cool dark place and leave for at least three months (6 is better and I reckon they are still good after a year).

Open jar and consume with cold beer. Dare you to stop at just one! ;)
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Re: Pommy Pub Style Pickled Eggs

Postby NotBenStiller » Fri Jun 01, 2012 5:52 pm

Had a go at pickled eggs last weekend with a similar recipe
I used white vinegar which is a mistake - they taste way too vinegary - malt vinegar would prolly give em a nicer flavour
I've added some brown sugar and will see if that's helped mellow then out
hope the chilli picked onions i did at the same time work out better - heaps of chillies went in the jar - not opening them for a few weeks yet.
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Re: Pommy Pub Style Pickled Eggs

Postby ChefRo » Sat Jun 02, 2012 12:10 am

made many a pickled things and my tips are as followed....
1)Never use white vinegar, there is soo many other many better alternatives out here, whiter wine vinegar, malt, ect....
2) Peel eggs when warm, and run under water when doing so...... its alot easer.
3) Roast or dry fry your hard herbs first - Mustard seeds, pepper corns, juniper berrys, bay leaves ect first, then add hard wet herbs - thyme rosemary ect then add vinegar / water / salt mix...... it just helps develop the flavours ....
4) place jars in extremely hot oven to sanitize, pot of boiling water works well too...

Just a few tips for you all....
dont have to be so clean with eggs but i have just finished at work pickling 5 kg of pine mushrooms..... mushrooms are a whole different game all together....
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Re: Pommy Pub Style Pickled Eggs

Postby wynnum1 » Sat Jun 02, 2012 11:12 am

You can make your own vinegar with Unpasteurized Vinegar to convert .
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