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.
Low Carb Confidential 
My wife likes to make pickled eggs the same way… using brime from an empty jar of dill pickles. Only I suspect 3 months is WAY too long for them to sit. Next time, try them after only a few days to a week.
Either way, pickled eggs are a bit odd and not for everyone. Beats red pickled balogne though.
This reminds me of another Frankenfood that is popular in some regions of the country… Flavored pickles. Simply drain the brime off of your dill pickles and replace with your favorie flavor of koolaide (can be sugar free). Then let sit a week or so in the fridge. They sound nasty. I tried them once. They’re not as bad as you’d think but still not as good as regular, unfruity dills.
Gosh, you brought back the memory of my Mom’s Pickled eggs. Only we didn’t use pickle brine. Mom saved the juice(?) from canned beets. When she had a sufficient quantity, she’d boil eggs and put them in the beet juice. They turned a lovely shade of red and were delicious. We were barely able to let them sit for a couple of days – let alone 3 months. I’m an old lady and it probably been 30 years since I last ate them. On low carb I can’t have beets any longer (sigh) or I’d make some. I think 3 months was waaay to long. LOL
Do you think that soaking in some beet juice would add that many carbs?
Probably not but what do I do with those yummy beets once the can is open and I’ve extracted the juice. No, I’m afraid it would me, a fork and a can of beets. I try to keep temptation out of the house.
Know what my fantasy is? Not some steamy hook-up with the delicious Gerard Butler, but a plate of fried potatoes, creamed corn and beets – piled high! I’ve been on low carb for two years, lost 50 pounds and gone off all diabetic meds, but I still long for the “forbidden” foods of my youth. Wellll, I might give up the cream corn for Butler. I may be old but I still have a pulse! LOL