Re: [CH] pickled eggs recipes

Graham (graham@todd276.worldonline.co.uk)
Tue, 09 Jan 2001 23:16:55 GMT 

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Hi there, peter g,

On 09 January 2001, I received the following message from you regarding
"pickled eggs recipes"

<snipped>

pg>    hopefully, some CH listers have "tried & true" pickled egg recipes
pg> they're willing to share ?!!?
pg>    personally, i think pickled eggs are best served 3-4 days after
pg> making, so i'm planning ahead.

Hi Peter, here are two recipes from the UK, which are a bit unusual...

The first is very short and comes from a government wartime pamphlet 
(that is Second World War, I think it was published in 1940) and the
other is more modern:

WARTIME PICKLED EGGS

1. Hard boil your eggs and when cooled, shell eggs.
2. Pack eggs without shells into sterilized jars you have first warmed
in the oven.
3. Pour on boiling spiced vinegar and seal airtight at once.
4. Store out of light and wait one month before use.

MODERN DAY PICKLED EGGS

Ingredients

3 uncooked, fresh beetroots, washed
6-8 hens eggs
1 red (bell) pepper, sliced
3 carrots, finely sliced
30 ml (2 tablespoons) caster sugar
300ml (1/2 pint) distilled malt vinegar

Method

Place beetrrots in a large saucepan, cover with water and simmer for
30 minutes, adding the eggs, pepper and carrot 10 minutes before the
end.

Peel the eggs taking great care to remove ALL the shell.

Peel and slice the beetroot.  Layer the eggs and vetetables into
sterilised jars.

Stir the sugar into the vinegar then pour over the eggs until covered.

Seal, label and store for 2 weeks before use, and use eggs within 3
months.

Variations:
1. Add some chillies to the jar before adding the vinegar.
2. Pickle more unusual eggs (eg quails eggs)
3. Omit the beetroot to make plain pickled eggs.

Graham                    reply to: graham@todd276.worldonline.co.uk

Written on 09 January 2001 23:01:50
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