Pierres Black Eggs Recipes

PIERRE'S BLACK EGGS

Pierre's Black Eggs image

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Provided by Pierre Dance

Categories < 60 Mins

Time 31m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

18 large eggs, at room temperature.
2 cups balsamic vinegar
1 cup water
2 tablespoons pickling spices, tied in cheese cloth
8 -10 cloves garlic, peeled
4 serrano chilies, seeded,devained,quartered lengthwise
2 bay leaves, one per jar
1 small yellow onion, thinly sliced
12 dried tepin chilies or 6 dried japone chilies, will work

Steps:

You will also need: 2 quart jars.
Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
Meanwhile pierce the large end of the egg with a pin.
Fill a large bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is boiling well,gently spoon the eggs into the pot.
Set the timer for 11 minutes.
When the timer dings, remove the eggs to the ice water with a slotted spoon.
Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
Bring to a boil for 3-4 minutes.
Remove from heat.
In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
Shell the eggs.
Add them to the jars.
Remove the pickling spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and cool to room temperature.
Refrigerate for at least a week, two is better.

Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.8, Cholesterol 209.2, Sodium 88.2, Carbohydrate 6.8, Fiber 0.2, Sugar 5.2, Protein 7.4

PIERRE'S HOT & TANGY PICKLED EGGS

Pierre's Hot & Tangy Pickled Eggs image

I have a thing for good pickles, of any and all sorts, eggs being one of them. I've been playing around with pickled egg recipes for years. This is my favorite. No one really creats a recipe. We all borrow (steal) a bit from this one and a little from that. It does however boost the ego to call the end result 'mine' even if that is not exactly the truth. I've carefully filed the serial numbers off so I can safely say this one is 'mine'. .

Provided by Pierre Dance

Categories Lunch/Snacks

Time 1h

Yield 2 quart jars

Number Of Ingredients 9

Ingredients

16 large eggs, at room temperature
1 1/2 cups white vinegar
1 1/2 cups water
1 1/2 tablespoons pickling spices, tied in cheese cloth
6 -8 cloves garlic, peeled (3-4 per jar)
3 whole jalapenos, topped,quartered lengthwise,seeded and devaine (1 1/2 per jar)
2 bay leaves (1 per jar)
8 -10 pearl onions, peeled (4-5 per jar)
4 -6 whole dried japone chilies (2-3 per jar)

Steps:

Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
Meanwhile pierce the big end of the eggs with a pin.
Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is rapidly boiling spoon the eggs gently into it.
Set timer for 11 minutes.
When timer'dings' remove the eggs to the ice water with a slotted spoon.
Mix the Vinegar and Water in a small pan, add the pickling spice bag.
Bring to a boil for 2-3 minutes.
Remove from heat.
In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
Shell the Eggs.
Add them to the jars.
Remove the Pickling Spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and let cool to room temperature.
Refridgerate for at least a week, two is better.

Nutrition Facts : Calories 645.5, Fat 39.9, SaturatedFat 12.4, Cholesterol 1692, Sodium 574.3, Carbohydrate 9, Fiber 0.8, Sugar 4.6, Protein 51.2

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