It’s no secret, I love pickles. I love pickled meat, pickled eggs, fermented red cabbage, fermented green (Korean) cabbage… (-Bubba Gump moment-) You get the point, pickled anything makes my heart go pitter patter. This time last week I was blessed with a neighborly phone call, I was offered duck eggs! Being the gourmand that I am, naturally I was thrilled and graciously accepted. I’ve never had duck eggs. In fact, I don’t think I’ve had any eggs other than the usual chicken egg.
They were described to me as just slightly richer than the usual eggs. I can not tell a lie, I found them kind of weird. (It didn’t help that I burned them to my cast iron skillet.) I’m sure its ironic that pickling something makes it less weird to me but that is just what I did. I boiled many of them up along with some regular eggs and into the pickle jar they went! Pub eggs are sold primarily in the United Kingdom as a nice sour and salty bar snack. Regular eggs or even quail eggs are used to make traditional pub eggs. Many recipes are just vinegar and some pickling spice. Easy, and tasty yes, but not yellow! Around these parts Pennsylvania Dutch foods are very popular, the old Germans pickle everything from sausages to pigs feet. To me pickled eggs are just a healthy normal snack that is great on salads, as salads or of course deviled. With some pepper sauce and the right amount of spice these delightful, ethereal yellow eggs are the best pub snack, appetizer or lunch. What a vibrant party on a plate- And in your tummy too of course!
-Pickled Pub Eggs-
Curried Pickled Eggs
I love curry powder. It’s one of the spices I buy in bulk and keep in big jars. Currywurst sauce keeps me happy and right on track with healthy eating. Regular hard cooked eggs and pickled eggs are things I have on hand regularly. Its a protein rich, healthy snack packed with good fats. Duck eggs are said to be great for baking, but I have to say they are stellar for pickling. The sourness cuts the richness from the duck yolk perfectly.
As you all know I hate hard boiling eggs. Duck eggs were even more annoying to hard boil correctly. Trial and error resulted me with a great but not fabulous hard cooked duck egg. Once I finished peeling the duck eggs I was actually thrilled to have my regular arch nemesis to tend to. Both very doable and quite delectable I promise! Just don’t ask me how I did it because I’m not sure I could tell you. Thankfully none came out gray…I despise gray yolks.
Hard Boiled Eggs-
8-10 peeled, hard boiled eggs
If I remember the email correctly this is a rundown of what someone submitted to me: (thank you!) Cover eggs with cold water and a splash of vinegar. Bring to a boil. Turn heat off and cover. Allow to rest for 8 to 12 minutes. (Jumbo super sized eggs will take longer. I typically have a farm fresh- Average sized egg on hand. Duck eggs were longer than 12.) Remove from pan and cover with cold water. Peel them when they are cool enough to handle but not cold. Peeling cold eggs is no fun the skin tends to harden back around the egg and it is IMPOSSIBLE to deal with.
Curried Pickle Brine-
With usual pickles there is often sugar involved. This helps especially with things like curry powder. Boiling sugar with the curry powder helps wrangle the graininess. This brine is sugar free and flavorful. You will have the spices separate but the flavor is there. This quick pickle brine will work for anything from cucumbers to onions. Add loads of onions for great salad fixins, they work wonderful in vinaigrette’s.
3/4 cup Hot Pepper vinegar (see note*)
1 1/2 cups white vinegar
2 bay leaves
1/2 red onion
1 teaspoon sea salt
1 heaping teaspoon pickling spice
1 heaping teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon mustard seed
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
fresh cracked black pepper
-1 to 1 1/2 cups water
Combine brine ingredients. You can boil them to really get the spices partying, it’s not super necessary. I just stick it in a jar in the microwave. Place peeled eggs into a large jar. Pour the brine over top. Add only enough water to cover. Refrigerate for at least 3 days before eating. Shake the jar gently now and again. These are best if eaten within 2 weeks, one week ideally. Bars keep them on hand for months at room temperature, I’m not sure the nature of the brine so I recommend always putting these into the fridge. They will become softer in the middle and more sour the longer they pickle.
Note: I bought banana peppers at the CSA last summer, I had a ton and they were wicked cheap. Cover any hot pepper with vinegar and this pickles it as well as flavors your vinegar. Any good quality hot pickled pepper will work. The hot pepper vinegar really does help season the egg. If you don’t have pickled peppers or pepper vinegar try just adding a teaspoon of crushed red pepper flake.
-Other Eggcellent Recipes-