Beer Joint Eggs

[quadrafire]

Years ago I remember tagging along with my dad to the Bar. They had this gallon glass jar with hard boiled eggs, spicy, hot. Anybody have any recipe ideas to re-create something similar?

[NRA4LIFE]

Quad,

Real easy.  This is how I make them.  Take peeled hard boiled eggs and but them in a big glass jug and dump in enough jars of pickled jalapenos (I use my homemade ones) with liquid to cover the eggs.  Let sit in the fridge for a couple weeks.  If you don't have jars of pickled jalapenos, slice up some raw ones and boil in a pickling liquid of 50-50 water and vinegar for 5 minutes or so.  Add a 1/2 tsp of canning salt per pint of this liquid and use like the jarred ones.

This is funny, every little bar where I grew up in Wisconsin has a jug of these.  I love them.  They'll keep in the fridge almost indefinitely.  They get better with age too.

[quadrafire]

Thanks NRA
I will be picking up some eggs on the way home tonight. Sounds fun. I guess you could always play with some spices as well.

[NRA4LIFE]

If you want them real hot, fire a couple chopped up habaneros in the brine.  I would guess some garlic would be good in the brine too.  Maybe some pickling spice too?

[GoldTip]

My dad used to do them with left over pickled beet juice from pickling beets.  Made a helluva pretty pickled egg.

[robb92]

Thanks for the recipes I will have to try them out.

[Wea300mag]

I'll be honest, I've never had the nerve to eat one of those things. They get more scary when there are only one or two left in the jug, you know they've been sitting there for some time.

[NRA4LIFE]

No way, they get better with age.  Besides, when the last one's gone, you never throw the brine away, you just add more eggs.

[quadrafire]

I have a glass jar that holds 18 eggs, they are soaking now with Jalapeno's, garlic, and some pickling spice, vinegar/water. My wife had the odd look on her face when I filled the jar, she thought I was making a big batch of egg salad LOL.

[NRA4LIFE]

May the farts be with you.

[quadrafire]

I was going to post a picture but can't figure out how to size it properly. I have windows xp any ideas.

[Happy Gilmore]

Here's how I used to do them,

buy peppercinni(however you spellit?) jug from Costco. Put about 2/3 of the peppers in another empty jar or toss them. I would never eat a coscto size jar of them so I just usually trash them. Toss in hardboiled eggs

I add about 2 tablespoons of black pepper and a jar of minced garlic and an onion if there is room and/or whatever else you like. The yellow pickled pepper juice is awesome with eggs. Just enough heat for me. mmmm-tasty- let them soak for a couple weeks- I have a hard time waiting once I've made them, usually start eating them the next day.

[quadrafire]

I had one today for lunch as a matter of fact. In the jalapeno liquid. I am going to experiment with some flavors on the next batch.

[whacker1]

Or you can rome around the rural towns on the outskirts of Spokane, and you should be able to find them in Reardan, Harrington, Wilbur, Rockford, Spirit Lake, etc.

You are best to make sure the taverns stay in business through your egg purchases and half dozen beers to wash them down.

[NRA4LIFE]

I like the idea of pepperoncini juice.  I love them little buggers.  Going to have to try that next time around.