Author Topic: PICKLED. EGGS. AT RYS.  (Read 930 times)

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Offline PatMan33

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PICKLED. EGGS. AT RYS.
« on: August 24, 2021, 07:10:38 pm »
Tell me more about your pickled eggs. Usually I don't nitpick, but I like you and with cooking I am an ******* (maybe more but **** you lol let's talk food :3) Your pickled eggs don't look purple enough. Maybe it is a regional thing. I learned from Mennonites which happen to live where I live. We do our pickled eggs with a significant number of beets such that that entire egg white becomes purple. It is a aesthetically pleasing result and the flavor is also very good.

How many beets are you using? Last season I used (per a dozen eggs) two cans of whole beets to even out the mixture, plus a cup of sugar and several cups of vinegar (depends how you want the taste). I notice yours are all-white? Do you use no beets at all? Which is cool, I am just unfamiliar with that. Again. Region. Ah **** it I'll make this a public post in case others want to learn. Here we gooooooo! :)

But yeah. How is your flavor? I can certainly see how the flavor is the same without the beets. But I am simply used to the deep purple coloring, which is ultimately aesthetic. I'd love to learn more!



Offline PatMan33

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Re: PICKLED. EGGS. AT RYS.
« Reply #1 on: August 24, 2021, 07:13:59 pm »
As an aside, this season I have my own home-grown beets. And let me tell you they were a real hassle to can. Not as hard as Corn (just done) and slightly easier but less tedious than green beans. But dude. The worst of them all was peaches. **** PEACHES. They are so annoying, squishy and messy. They are an absolute hassle. I'll can anything else, even if the corn kills me. **** peaches.

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Offline Rysworld

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Re: PICKLED. EGGS. AT RYS.
« Reply #2 on: August 25, 2021, 03:21:59 pm »
Oh nah, I just took the picture you saw on the other thread immediately after putting everything in. They're more purple now, and they still have to sit for another weekish. Probably two midsized beets, two carrots, a quarter of a large white onion for a half gallon/16-17 eggs? Quarter gallon of liquid, maybe, which is just half water half apple cider vinegar. Handful of sugar and a generous three-finger pinch of salt. Two heaping teaspoons mixed peppercorns, tablespoon or so each brown and yellow mustard seeds, 5-6 cloves of garlic. I haven't tried any yet, and won't for another couple days until they're a week old at least.

https://media.discordapp.net/attachments/245302437475254282/880214368061628526/Resized_20210825_151634.jpeg?width=424&height=565

I also started a smaller pickle of just beets and carrots, the veggies I had left over from those.

https://media.discordapp.net/attachments/746996589398196307/879477377632198716/20210823_142727.jpg?width=424&height=565

I've been thinking of doing other colors... a mustard-turmeric-ginger yellow-orange one and a sort of vaguely-asian brown egg with rice vinegar, soy sauce, sesame seeds, and green onion. Maybe green, if I can find something that will sit in vinegar and leech out clorophyll... spinach perhaps? I'd have to test stuff before I was confident in making green pickling liquid.
« Last Edit: August 25, 2021, 03:27:29 pm by Rysworld »

Offline martyk

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Re: PICKLED. EGGS. AT RYS.
« Reply #3 on: August 26, 2021, 09:56:14 pm »
Beets?  In pickled eggs?  A wild notion.

Personally, I just load the eggs up into the leftover brine after finishing up a pickle jar, and leave it sitting in my fridge until I forget about it.
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Offline Rysworld

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Re: PICKLED. EGGS. AT RYS.
« Reply #4 on: August 26, 2021, 10:30:32 pm »
That's chill, but I like customizing things... like these vaguely Asian eggs.

Ginger, carrots, green onions. Garlic, peppercorns, white and black sesame seeds. Soy sauce instead of salt, no sugar for these.
« Last Edit: August 27, 2021, 05:25:10 pm by Rysworld »

Offline PatMan33

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Re: PICKLED. EGGS. AT RYS.
« Reply #5 on: August 30, 2021, 01:59:37 pm »
Ohh those eggs look good. I had some tea-soaked eggs the other week at a new restaurant I was trying. It was different but good. I don't think I'd make them myself but it was an avenue I hadn't considered before. Yeah the beets go well with the eggs. Plus beets. They're excellent for you.

Offline Rysworld

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Re: PICKLED. EGGS. AT RYS.
« Reply #6 on: August 30, 2021, 07:41:58 pm »
Peepee eggs.

Garlic, turmeric, yellow mustard powder (fresh ground from seed), ginger, cloves, coriander, peppercorns.\

Since I took these pictures the garlic in both the vaguely asian eggs and the peepee eggs has gone a pretty alarming shade of blue-green. This is apparently normal.

Offline PatMan33

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Re: PICKLED. EGGS. AT RYS.
« Reply #7 on: September 05, 2021, 07:46:21 pm »
What ingredient is pulling them toward blue/green?

You ever had black garlic before? A buddy of mine makes it at his home and lets me have some when I visit. It is great when you spread it on toast.

Offline Rysworld

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Re: PICKLED. EGGS. AT RYS.
« Reply #8 on: September 06, 2021, 08:06:58 pm »
Never had it myself, but I should be getting a dehydrator soonish and it's pretty simple.

It looks like blue garlic just happens sometimes if you pickle it: https://www.thespruceeats.com/garlic-turns-blue-when-pickled-1327752

Offline Rysworld

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Re: PICKLED. EGGS. AT RYS.
« Reply #9 on: September 10, 2021, 11:37:36 am »
Also these were supposed to be sort of... Green herby pickles? Sage, dill, coriander, peppercorns, mustard seed, garlic. I made a spinach tea for the liquid, turned out more yellow-brown than green.

Fairly photogenic though: https://media.discordapp.net/attachments/614896471627792446/883555216287469618/Resized_20210903_202243.jpeg?width=424&height=565

I think I'm going to try kimchi or go into vinegar-veggie pickles next. Distant third possibility is pickled cow tongue. I have enough pickled eggs.
« Last Edit: September 10, 2021, 11:39:45 am by Rysworld »

Offline PatMan33

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Re: PICKLED. EGGS. AT RYS.
« Reply #10 on: September 10, 2021, 09:53:48 pm »
Kimchi is a great one to try. It's one of those foods that I hate, but I'll eat it anyway because it is so darn healthy for you.

Offline Rysworld

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Re: PICKLED. EGGS. AT RYS.
« Reply #11 on: September 10, 2021, 11:10:09 pm »
Nah, I love it. It IS hella good for you though. Need those probiotics and vitamins dude.

Also this is the blue garlic: https://cdn.discordapp.com/attachments/614896471627792446/886128632622383144/20210910_225832.jpg

This is only a few hours after being put in the jar. nothing but white vinegar, water, peppercorns, mustard seeds, and carrots.

Offline PatMan33

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Re: PICKLED. EGGS. AT RYS.
« Reply #12 on: September 11, 2021, 06:58:38 am »
That's a very nice color. probably looks really good when it is complete.

Offline PatMan33

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Re: PICKLED. EGGS. AT RYS.
« Reply #13 on: October 13, 2021, 10:27:12 am »
So, I think you guys will get a kick out of this. Last week the club officers got together and we made 2,500 pierogies for the big feast this past weekend. It ended up being a great time. And I learned how to make a bunch more varieties of pierogies. The one that ended up being my favorite was the sauerkraut type. I never knew that was a possibility as a filling before.