Shannons Spicy Pickled Eggs Recipes

PERFECT PICKLED EGGS

Steps:

• Using an egg piercing tool or a needle, poke a hole in each egg shell at the fat/wide bottom of the egg. That is where the air sack is and by poking that hole the air is able to escape as it expands when it gets hot and you will avoid those ugly cracked boiled eggs.
• Add water and 1 TBL salt to a large pot and bring to a rapid boil. Use enough water so the eggs will be covered when added to the pot.
• Once boiling, pour approximately 3/4 cup of vinegar to the water. The salt and the vinegar will not effect the taste of the eggs in any way, they are just to facilitate the peeling of the eggs.
• Immediately start GENTLY dropping the eggs into the pot, being careful not to crack the shells.
• bring back to a boil and boil for 15 minutes.
• Drain and dump the eggs into a large pot of ice water. I use a large salad bowl for this.
• Once rapidly cooled down, crack shells and you should get a perfect peel.
• In the mean time, in a medium pot, mix together the vinegar, water,& 1 1/2 tsp salt, bay leaf and garlic.
• Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
• Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
• Allow to cool& then refrigerate for at least 2 weeks before serving.

PIERRE'S BLACK EGGS

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.