strain_searcher said:Egg farts are the best
Kind of the same smell in a beauty salon
Deviled eggs fart are better, lolP.S. so no one has a egg pickling recipe
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hard boiled eggs
- Thread starter NOKUY
- Start date
Deviled eggs fart are better, lolP.S. so no one has a egg pickling recipe
Hydrofome420 said:
P.S. so no one has a egg pickling recipe
here ya go: British pub pickled eggs
Ingredients
12 hard-boiled eggs
4 cups of malt vinegar
1 finely chopped chilli pepper
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 tsp of allspice
Method
Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes.
Remove from the heat and allow to cool to about room temperature.
Strain the liquid and pour over the eggs covering them completely.
Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.
Pickled eggs with ginger
Ingredients
16 hard-boiled eggs
2 pints (1.1 l) of vinegar (malt or cider)
½ oz (15g) of ginger
½ oz (15g) of black pepper
½ oz (15g) of allspice
Method
Whilst the cooked boiled eggs are cooling, prepare the pickling liquid.
Place all of the ingredients into a medium sized saucepan, stir them together and heat to boiling.
Once the liquid reaches boiling point, reduce the heat and let the liquid simmer for 10 minutes.
Remove from the heat and leave to cool to room temperature.
Meanwhile, place the peeled hard-boiled eggs into a very clean large jar.
Once the pickling solution has cooled, pour it over the eggs in the jar and seal the jar tightly with the lid.
Store the jar in a cool and dark cupboard for at least a month. The eggs will be ready to eat after this time.
Beetroot pickled eggs
Ingredients
6 hard-boiled eggs
1 cup of cider vinegar
1 cup of beetroot juice (from jar of beetroots)
1/3 of a cup of brown sugar
¼ of a cup of chopped onion
3 whole cloves
Method
Once the boiled eggs have been peeled and cooled, place them in a large jar that has been washed in very hot water.
Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
Reduce the heat to a simmer and cook gently for 10 minutes.
Remove the pan from the heat and allow the liquid to cool.
Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid.
Store in the refrigerator for a minimum of two days before using.
hope this helps. sorry its so late LOL
peace -fb
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E
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wordtree said:
I made these last night and they do have a slight nutty flavour.
NOKUY said:
lol,wed make a good team man, id eat all the yolks
Put them in a pot with water, 10 minutes after the water starts to boil(gotta watch) I pull them and put them in the sink still in the pot and let cold water run for a few minutes, put a tray or two of ice cubes in the pot after that and just walk away for a half hour, refrigerate.
I like them with salt and hot sauce, I rip the small end off, eat it, pull the yolk out, throw it away, then I got a deep "cup" I fill with Frank's hot sauce, salt it, eat it in one bite. Or just make deviled eggs with them.
I like them with salt and hot sauce, I rip the small end off, eat it, pull the yolk out, throw it away, then I got a deep "cup" I fill with Frank's hot sauce, salt it, eat it in one bite. Or just make deviled eggs with them.
