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Update - Spicy Pickled Eggs

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posted on May, 1 2020 @ 05:44 PM
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So the pickled eggs I prepared came out fantastic...even better than expected. Not too hot, but just spicy enough to have some really nice tang.

BUT...the hot sauce gets absorbed, and you have to watch the eggs to make sure, as you eat them, the remaining eggs are not exposed to the air. Now, the first thought is add water (which you could), or you could add vinegar (which I did), but the best ingredient to add ALSO is...more hot sauce!

After about a week you'll notice the vinegar will clarify. This is the eggs absorbing the pepper sauce. They taste great, but when the liquid level starts to go down, just add more hot sauce and then top off with vinegar. OH MAN!!

THESE are GOOOOooooooD!!!
edit on 5/1/2020 by Flyingclaydisk because: (no reason given)



posted on May, 1 2020 @ 05:48 PM
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BTW...vinegar is good for you, and your gut!



posted on May, 1 2020 @ 06:20 PM
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a reply to: Flyingclaydisk

What kind of hot sauce did you use?



posted on May, 1 2020 @ 08:24 PM
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Tried your recipe out. Turns out you're on to somethin.... THANKS!



posted on May, 1 2020 @ 09:21 PM
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a reply to: Flyingclaydisk

I hafta say Clay the recipe sounds like a sure winner. BUMP,
of course.
Alas, my Gothic large intestine turns into a slide trombone
recital after a pedestrian egg salad on white. This sans brewskies.
Even a couple of cups of Uncle Dave's Two Alarm ToadHouse--
and my lower tract is a weapon of mass repulsion.

I reeky believe (no typo) in my old age that Europeep guys should
have every food they love to the point they keel over.
Then wire me up on the perimeter with a blasting cap suppository.
If the coffin shrap don't get 'em the stench damn sure will.



posted on May, 1 2020 @ 09:25 PM
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a reply to: strongfp

I usually use Louisiana Red Dot, or Texas Pete.

Never Tabasco!



posted on May, 1 2020 @ 09:29 PM
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a reply to: Flyingclaydisk

I have some Red Dot. I've never actually thought of adding hot sauce to pickled eggs, which is strange it seems like it would just, work, since hot sauce and eggs go so well.

I'm gonna try it out. Thanks!



posted on May, 1 2020 @ 09:57 PM
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how long till the eggs absorbing the pepper sauce? and what kind of egg that you use?
there is an effect if we use kind of eggs? Just likee, when you use chicken egg and duck egg?



posted on May, 1 2020 @ 10:22 PM
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a reply to: Flyingclaydisk

Sounds good!

Where can I find your recipe? I just got into pickling quail eggs a few weeks ago. The first recipe I tried wasn't so great, but the next two were OK. Sadly, the spicy recipe wasn't spicy at all.



posted on May, 2 2020 @ 12:29 AM
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a reply to: filthyphilanthropist



Where can I find your recipe?



www.abovetopsecret.com...



posted on May, 2 2020 @ 02:38 AM
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a reply to: Flyingclaydisk

I dont have anything like a good recipe to add. Just had to say, damn, those look good. Definitely trying those.




posted on May, 2 2020 @ 06:25 AM
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a reply to: strongfp

Most of the Louisiana style hot sauces are predominantly vinegar anyway, so that's what made me think of it.



posted on May, 2 2020 @ 06:30 AM
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originally posted by: IcluciaCelceta
how long till the eggs absorbing the pepper sauce? and what kind of egg that you use?


Well, it takes about 3-4 days for the eggs to take on the spicy taste, and it takes about a week before you need to add more hot sauce. I use regular white or brown chicken eggs mostly.


there is an effect if we use kind of eggs? Just likee, when you use chicken egg and duck egg?


You can pretty much any kind of egg really. They all work great. Duck eggs would work fine. Even goose eggs would work...if you could find a jar big enough, and if you like yolks (goose egg yolks are much larger).







 
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