This was over 3 months in the making. I stumbled across the notion of making an old fashioned pickled egg – I had heard that these ued to be a staple in bars in the early part of the last century, which somehow conjured up romantic images of simpler times.
It’s got to be good.
THE EXPERIMENT: As is usual, I threw caution to the wind and decided that:
- I like pickles
- I like eggs
Why not combine them both?
I had a jar of Calussen pickles that was almost finished. Only 2 pickles, but a lot of the brine the pickles float in. So I boiled up some hard boiled eggs, peeled them, tossed them in, and into the fridge they went.
This was January 15th.
Fast forward to April 15 – three months later. Except for an attempt by my wife to throw them away, they remained untouched in the back of the fridge.
Out they came, and with the anticipation that comes from seeing the result of a 3 month experiment, I cracked the top, took out an egg and took a bite.
THE VERDICT: Bleech! The white of the egg had become hard, losing the texture that I didn’t know how much I liked until I bit into this thing. The process had also increased the flaky texture of the yolk, which also was an accentuation of a characteristic of a hard-boiled egg I don’t like.
Lastly, there was a hint of sweet to the thing that did not go well at all with the egg flavor.
I had created a culinary Frankenstein.
Into the trash they went. I knew not to bother giving them to the dog – she’s too smart.