Ilona
Down The Lane Forum
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pickled eggsI would be interested in the answer to that as well, kateg, because I can't see the point in pickling eggs. Generally you pickle things because you have a lot of them and it preserves them for future use. I remember they used to have them in a big jar on the bar top in some pubs, I can see the point in that, an alternative to a bag of crisps or scratchings. But why would you want to pickle eggs and eat them a couple of weeks later?
Ilona its something different to eat
it tasts nice why do we cook or make cherry pie we could just eat the cherrys!!!! so mayby the question should be why do we prepair any food when we could just eat it 
why are we slaves to the oven/hob/rayburnor whatever :cry: "The trouble with quotes over the Internet is that you never know if they are genuine." -- Abraham Lincoln
That made me laugh Dave, you're right. I stopped doing all the trimmings, fancy food, etc, because it takes more pots and pans to do this, and I don't like washing up. Spose I could do pickled eggs, it would only take one pan to boil them, and one jar to put them in. Methinks, I could make up my own quick version, two boiled eggs with a sprinkle of vinegar on them
Ilona Pickled egg recipeThis is from an old cookbook that i have used for lots of different recipes, and I found a pickled egg recipe in it!
6 eggs 600ml white vinegar (preferably white wine or cider vinegar) 25g pickling spice small piece bay leaf 1. boil eggs 10 mins then plunge in cold water 2. shell when coll and pack loosely in wide mouthed jar 3. boil vinegar, spice and bay leaf for 10 mins, strain and cool then pour over eggs. 4. Cover with well fitting vinegar proof lid 5. Leave for 3 to 4 weeks before eating. Save the vinegar it can be used for 2 or 3 batches of pickled eggs before it goes cloudy. Well I haven't tried it as mine aren't laying so i have none to spare but if anyone else fancies trying it..... let me know how it goes
I've got some 'brewing' already.. I use cider vinegar, cloves (whole) peppercorns (whole) and a couple of tea spoons of brown sugar..
Pop vinegar, cloves, sugar and peppercorns in a pan and heat till the sugar is melted and you can smell the spices.. leave till just warm and then pour over the boiled shelled eggs.. (remove spices if you'd like) If the mix it too 'vinegary' you can add water to dilute the taste a bit.. not too much though as I think it may not keep as well if its too dilute. Sorry I cant be more exact with the measures but I sort of slosh it all in to taste! It really is a matter of what ever you like, you can taste the result within a couple of days.. the longer you leave them, the more the liquid soaks in and the stronger the entire egg gets flavoured.. I find that very fresh eggs are practically impossible to peel, so I leave them for 3 or 4 days.. "Everyone is a genius. But if you judge a fish on its ability to climb a tree, it will live its whole life believing that it is stupid"
Albert Einstein
Another thing to use a glut of eggs (if that is the right expression) is lemon/orange curd and home made mayonnaise (OK that won't last for ages, but is nice to make occasionally).
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