Thursday, April 26, 2012

PICKLED EGGS - RUBY COCKTAIL EGGS

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



Pickling eggs and other foods is fun, and falls under the category of home canning. It's very important to understand how to properly can foods at home, particularly when it comes to sanitations and preventing those little beasties known as bacteria. Before you launch on your canning of pickled eggs, take a few minutes to understand sterilization processes at this link for the National Center for Home Food Preservation. Practicing safe food handling it critical to keeping your family and friends healthy.

At the bottom of this post, you'll find an idea for quick pickled eggs for a cocktail party. They're called Ruby Cocktail Eggs, and you don't have to follow such strict sanitization procedures because you'll use them right away.


PICKLED EGGS

Courtesy of Chefs Jackie Olden and Jeff Calley © 2012


PICKLED EGGS (SIMPLE)

Ingredients:

s 16 hard-boiled eggs, peeled
1/2 ounce black peppercorns
1/2 ounce whole ginger, chopped
1/2 ounce allspice
1 quart vinegar

Directions:

Pack eggs into pre-sterilized, wide-mouthed jar. Boil spices in vinegar 10 minutes, then pour over eggs. Cool and seal.


PICKLED EGGS

Ingredients:

18 hard-boiled eggs, peeled
2 cups white vinegar
1 1/2 quarts water
2 teaspoons salt
Spice bag
1 small dry red pepper
1 tablespoon mixed pickling spices

Directions:

Make pickling solution from vinegar, water and salt and when boiling add eggs and bring to a boil again. Pack in hot sterilized jars. Cover completely with pickling solution and seal immediately. May be pickled with beets for color.


RUBY COCKTAIL EGGS

Ingredients:

1 can boiled quail eggs
1 can pickled beets

Directions:

Drain the liquid off the canned quail eggs and put into a container with a sealable lid (or just a bowl that you can cover with plastic film). Open the beet can and pour the liquid into the same container with the eggs. Reserve the beets for use in a salad or other dish. Seal the container with the eggs and beet juice and refrigerate for 24 hours. The eggs will absorb the liquid and become a beautiful ruby color. Serve with other cocktail appetizers, or with carrot and celery sticks.

You can buy boiled quail eggs in cans at your local Asian grocery store, or just buy fresh quail eggs and boil and peel them. If all else fails, use hen eggs and when serving, slice them in half.


Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff

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