posted Fri, 12/30/2016 - 15:44
2976
+ 2 Pickled eggs
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We all eat lots of eggs and we all get disgusted with them. But here is a way you can make them that is still very healthy. There is a little salt in your brine but in the big picture it is miniscule. Capzasin is a great fat burner. One word of caution, after I had made 150+ I started developing heart burn. I also made each batch hotter and hotter. Habanero peppers are the key.
http://www.pleasenotepaper.com/2011/04/spicy-pickled-eggs.html
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Mine are good but didn't come out as spicy as I thought Next batch I will add the habaner
Be sure to keep us posted how your batches turn out. I have also taken some of the pickled eggs and made egg salad sandwiches with them. Fantastic! Half the fun is tinkering with the mix trying to make the perfect pickled egg. If you guys google recipes there is probably 1000 different ones to chose from.
Nice! My chickens are layingt 16 eggs/day. Forgot all about pickled eggs, going to make these now.
Wife's going to make me a batch but a little toned down She makes great pickles and it's a fast recipe I may post it
Now this looks very interesting and tasty! Thanks for sharing brother! Although I would love to extend the pickling time, I know I'd end up eating them within the 48 hour time frame! I have some vacation time coming up and am going to give this a shot!
Wow, I like spicy, but 3 Habanero and 3 Jalapeño sounds like I'll have heartburn and another burning place the next day. Might have to try it out on a down day, see how it goes.
take an omeprazol first thing in the morning bro
Thanks for sharing bro, i take 16 ed
I make batches of about 4 dozen. You just multiply the recipe as needed. You can really fine tune these recipes to your own liking. They really are super easy to make. I also spend the extra for egglands best eggs or free range.
The method of boiling eggs I prefer is , boil the water then gently drop the eggs into the boiling water ( I use a fine strainer bowl and just gently dump them into the water) boil for 12-13 minutes then immediately put the eggs in an ice bath. Leave them in there for a half hour or so, then start making your brine while you are peeling. Also grab the oldest eggs you can find if possible. Older eggs peel easier.
Your eggs will be somewhat pickled by 48 hours but after about three weeks they are hot and I have heard if you leave them for 3 months or so they are just off the hook.