This is something that I love and SO does not. Not a lot of people seem to like them actually, not sure why. They make a great snack, and is healthy to boot. I usually get these small jars at the store - they are almost $6 for as many eggs, which to me seems kind of steep. But maybe not, given that I just bought a dozen eggs for the same price; of course, they were from chickens that were free to range, were not fed any antibiotics, that nested with perches, and that listened to Mozart in the evenings. Maybe they'll taste different. Probably not, but I feel a tiny bit superior.
So why not make my own, seems pretty easy. And it was. The best part was mixing up a batch of home made pickling spice, well right after peeling off large intact pieces of shell from of the eggs - that was pretty sweet.
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| Pickling Spice |
Most recipes seem to suggest letting them sit for 3 to 5 days before eating - makes sense. I found that even after 10 days they were not strongly flavoured like the store bought ones, but still tasty.
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The final product. Pickled eggs with home made pickling spice,
brown from the cinnamon and unfiltered brine. |
Next Time: I'll omit the cinnamon next time, and maybe filter the brine through cheese cloth
Me: 8/10
SO: n/a
SSO: n/a
