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The Water Cooler
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Pickled hard boiled eggs.
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<blockquote data-quote="tRidiot" data-source="post: 1622632" data-attributes="member: 9374"><p>Ok, we need some recipes....</p><p></p><p>I had a guy I used to work with back in Ada, oh, 10-12 years or so ago, he made some at home that were GREAT! Unfortunately, I didn't get along too well with him at the end days of my employment there, so I'm not too interested in contacting him for the recipe. I made some once when I was in school and I remember them being relatively ok, had some sliced peppers (bell, not hot) in there. The problem I never understood was how my old coworker used to get the brine to penetrate most if not all the way through the egg. I mean, the ones I made, even after weeks and weeks of sitting, only seemed like the outer 1/2" or so of the egg was 'pickled'. And it wasn't like he poked holes in the hard-boiled eggs for greater penetration, they were solid, near as I could tell from the few I got when he brought 'em for us. But mine were pickled outside but just dry as a bone throughout 1/2 of the egg or more. <img src="/images/smilies/frown.png" class="smilie" loading="lazy" alt=":(" title="Frown :(" data-shortname=":(" /></p><p></p><p>I bought some at a truck stop the other day... at that new convenience store/McDs on the Muskogee Turnpike? OMG... those things were horrendous. I bought two, took one bite, and threw them both away. They were HARD, like... had the consistency of the frogs we pulled out of the formaldehyde buckets in science class, and were bitter as hell. Not like a twang, like no taste just bitter... like I'd taken a mouthful of alum or something! BLECH!</p><p></p><p>So... some of you egg-masters give us some tips.</p><p></p><p></p><p></p><p>And I promise I won't tell my wife your usernames, because she WILL come looking for whomever is ultimately responsible for the pollution of her indoor environment. <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="tRidiot, post: 1622632, member: 9374"] Ok, we need some recipes.... I had a guy I used to work with back in Ada, oh, 10-12 years or so ago, he made some at home that were GREAT! Unfortunately, I didn't get along too well with him at the end days of my employment there, so I'm not too interested in contacting him for the recipe. I made some once when I was in school and I remember them being relatively ok, had some sliced peppers (bell, not hot) in there. The problem I never understood was how my old coworker used to get the brine to penetrate most if not all the way through the egg. I mean, the ones I made, even after weeks and weeks of sitting, only seemed like the outer 1/2" or so of the egg was 'pickled'. And it wasn't like he poked holes in the hard-boiled eggs for greater penetration, they were solid, near as I could tell from the few I got when he brought 'em for us. But mine were pickled outside but just dry as a bone throughout 1/2 of the egg or more. :( I bought some at a truck stop the other day... at that new convenience store/McDs on the Muskogee Turnpike? OMG... those things were horrendous. I bought two, took one bite, and threw them both away. They were HARD, like... had the consistency of the frogs we pulled out of the formaldehyde buckets in science class, and were bitter as hell. Not like a twang, like no taste just bitter... like I'd taken a mouthful of alum or something! BLECH! So... some of you egg-masters give us some tips. And I promise I won't tell my wife your usernames, because she WILL come looking for whomever is ultimately responsible for the pollution of her indoor environment. :D [/QUOTE]
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Pickled hard boiled eggs.
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