| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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i ate it today and it was deeeeelish. somehow organically grown food always tastes a little better to me. including naturally raised meats and stuff. i hope my love for vegetables will return after baby is born. mostly i just choke them down because they're good for me. |
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this time around i thought i'd try some hardcore, deep penetration pickling. i used a recipe from a 40 year-old 'joy of cooking' book. prepare: 6 hard-cooked eggs shell and stick into each egg: 4 cloves - 24 in all boil 2 cups of vinegar [i used the cheap, white distilled stuff i keep around the apartment for cleaning and stuff] make a smooth paste of: ˝ tsp ground mustard [which i didn't have, and substituted horseradish] ˝ tsp salt ˝ tsp pepper a little cold vinegar add this to the boiling vinegar and stir for one minute. put eggs in a glass fruit jar and pour boiling vinegar over them. refrigerate for about 2 weeks. i have another recipe (from a danish cookbook) that uses allspice, ginger, and bay leaf. i think i'll try that one next. my suggestion is to try dropping eggs in pickle juice first. if you find you like that, you can go martha stewart on the ova. there must be a million different recipes on the web. |
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i also think they taste better usually |
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we always had pickled eggs at my great grandmother's. the eggs were pickled along with sliced beets, so that the egg whites were pink. we had some of these when i was in Pennsylvania early last month for a mini family reunion. we also had bagels and lox with onions and capers and cream cheese every morning. for dinner we had stuffed cabbage and chicken and barley soup. for lunch, chopped chicken liver on pumpernickel. none of it was organic. |
i think my mother learned about pickled eggs from a jewish friend. back in rhode island, we had friends who ran a jewish bakery. they were famous for their sissel bread (that's rye bread with caraway seeds, gentiles). after the divorce and the move to texas, it became a tradition that anybody who took a trip to rhode island had to bring back sissel bread. |
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