Grey discolouration of pickled eggs.

[oldjerry]

Oldjerry, I would seriously not pickle anything in 1/2 strength vinegar. It's a good few years back now, fortunately when I was stronger and fitter, I made some pickled onions to a recipe that said use 1/2 cider vinegar 1/2 water.

I only ever ate one of those onions, it paralysed me, legs were like jelly and if I tried to move my head I got the most almighty pain like an electric shock running up my spine and into my head. I was flat out like this for several days and it repeated on and off over the next 3 weeks.

Do not risk it !!!

1.Thanks Graham, I must admit to a fairly cavalier attitude to my digestion(there aint much of my small intestine left).However,I've never kept these eggs for more than 4 weeks and then always in the fridge,I make batches all the time,I don't spose they'd keep long,but they're a thousand x better than any other I've had.
2.Talking of eating them, the first time I ever took the first Mrs OJ out I treated her to a pickled egg in a bag of cheese and onion (it didn't last long).
3.Richie write more blues.

[MKG]

Can't make up my mind. Was it the egg and crisps that didn't last long or the first Mrs OJ?

Mike

[Millymollymandy]

I'm getting a bit worried about this wives not lasting long with the words OJ in the same sentence.

[oldjerry]

Can't make up my mind. Was it the egg and crisps that didn't last long or the first Mrs OJ?

Mike

The first Mrs OJ lasted slightly longer than the pickled egg and crisps,and cost a hell of a lot more.

[oldjerry]

Oh and the last time i heard she was alive and well living in Wales.The patio remains intact.

[Susie]

2.Talking of eating them, the first time I ever took the first Mrs OJ out I treated her to a pickled egg in a bag of cheese and onion (it didn't last long).

????? Actually in the bag of crisps? ??????

Confused about pickled-egg-eating etiquette .

I used to go in a pub which had an enormous jar of pickled eggs on the bar. I never thought people actually ate them so I'm very interested* in this thread. The pub is now closed, I don't know what happened to the pickled eggs.

* Interested in the sense of 'traumatised by discussion of greyness and possible botulism'.

[Big Al]

Thanks again for all the comments, and an extra thank-you for the pointer to Jonny Lang: I hadn't heard of him before. I am listening to "Lie To Me" as I type.

The hard to believe fact is that Jonny Lang was only 14 when he recorded Lie to me........

I do a few pickled eggs but mainly for the nurse at my doctors surgery. She used to pickle them in normal brown vinigar and they went.. well er brown. She also likes hot food so I make her spiced chilli eggs every Christmas. This years offering is two eggs pickled in chilli vinigar but the chillis are two naga bin jalokia chillies and then in one egg I have placed 12 red devil chillies into the boiled egg to spice up the middle a bit more. Of course I will warn her but that's part of the fun.

[oldjerry]

????? Actually in the bag of crisps? ?????


'course,
What do they stick on the bar in Cambridge pubs?....a selection of interesting blinis?

[Millymollymandy]

Well I thought they were only available from the chippy and you ate them with fish and chips, or maybe with a saveloy. I've never heard of eggs being eaten in a bag of crisps! I've never eaten a pickled egg either or ever wanted to.

Honestly, I'd rather eat Macdonalds!

[boboff]

I like plain crisps, pickled egg, and then lashings of Lea & Perrins over the lot, a grey sticky finger llickin' mess.

[Susie]

Well at least now I will know what to do with a pickled egg and a bag of crisps if I ever encounter them . I will run a mile. (Joke).

Richie, I'm glad you survived.

[MKG]

Give it time - it takes between 18 and 36 hours.

Mike

[MKG]

Finally found something. Lifted directly from the net ...

1. Dark (gray or brown) Pickles
Darkness in pickles may be caused by:

Use of ground spices or too much spice.

Packing whole spices in jars with pickles. Whole cloves,
allspice, cinnamon should only be used to flavor the
pickling liquid.

Iodized salt.

Corrosion of metal lids.

Minerals in the water, especially iron.


Any possibilities there?

Mike

[theabsinthefairy]

I pickle my surplus quail eggs in red wine vinegar to make them go pink, leave them for a month and then eat them as aperitifs with cured ham and gherkins.

[Milims]

Jonny Lang is awesom!
Pickeld eggs dipped in crisps sound fantastic - must try it.
I love the sound of pink pickled quail eggs!