How to make HOT SPICY hard boiled eggs?

[retiredgal]

My retired husband spent a lifetime hunting elk and other game in the St. Jo mtns. of Northern Idaho. Each year, some men would bring a big jar of hardboiled eggs to elk camp. He swears they were so good, but very hot tasting all the way through the egg?

He has tried to duplicate them here at home, but the "Hot" doesn't penetrate the whole egg, regardless of his various concoctions?

He buys hot peppers, boils them with other spices and pours this over the hard boiled eggs in a jar and seals it and lets it sit in the fridge for months. They are a little hot but only on the surface?

Anyone have any ideas how to make these eggs spicy all the way through?

Him and a buddy first learned about them in a bar and and found them good to their taste? Buddy, now dead and bar who knows? Lou evidently forgot all the steps they use to do to make these a campfire favorite?

Any ideas men?:help:

[PapaHog]

Linda I have not a clue but would like to know also. I will be watching this thread. If it can be done someone here will know how.

Sounds good to me.

[gerry]

Maybe try injecting them with the hot stuff and a syringe. I have gotten jars of "pickled polish sausage" and soaked the eggs in the brine and they are good. I jab them with a fork a few times before putting them in.

[Troutinator]

A couple of thoughts....

I pickle lots of things.... but do not have direct experience with eggs. Two things that make a BIG difference when pickling and how deep/quickly the brine penetrates the pickled item are salt and alum.

Make sure you are using pickling salt. Not sea salt, not table salt, not kosher salt... pickling salt for your brine only!

Add 1/4 teaspoon of alum per quart of brine. The alum helps maintain color and improves brine penetration.

Use peppers that have a high capsaicin content in the flesh and not just the seeds. Peppers like japalenos carry most of the capsaicin in the oils in the pepper, these are not going to bind to proteins well. Try a habanero/scotch bonnet pepper in the jar. Brine the eggs for at least 4 weeks before judging.

I would also try red pepper flakes. They tend to do well for imparting heat in pickled veggies.

Keep us posted!

[retiredgal]

We will! Will try some different things this week and let sit for a bit? More later.:pumpkin:

[Fshklr]

boil 10 eggs..maybe more/less to fill Qt jar...cool, peel, rinse, set aside.


place in 1qt widemouth jar:

1 TBLS pickling spice

1 & 1/2 TBLS's pickling salt

2 cloves peeled garlic

Fill jar with peeled cooled eggs, do not pack tightly, but use up available space and still able to pluck one out when ready.

3 "WHOLE" red "dried" peppers (chili or Thai style) I like the 2" or longer ones

1/2 Cup Cider Vinegar

fill remaining space with cool distilled / non clorinated water within 1/8" of rim.

**this is my pickle recipe..they are "HOT" all the way through and all the way down!!...I do add 1tsp of "Pickle Crisp" like alum but made from natural ingredients, try a jar with the pickle crisp and one without and see what you like best....My first jar was opened this week using the "crisp"....They have been appropiately named "Fire Pickles"
Either way I think you will be pleasantly surprised.

Place lid and ring on jar and tighten firmly.


Now gently turn/shake jar to distribute ingredients evenly, place in fridge.

for the next 7 days, remove from fridge and gently turn/shake jar to evenly mix ingredients, storing jar back in fridge on it's opposite end..top one day bottom the next and so on.

after the 7 days store upright in back of fridge for 6 weeks.

report back with the results.

I usually do this at room temperature and never refridgerate until I'm ready to eat a jar....since they are eggs I made the directions for the fridge, to be safe?

Good luck!!

:D

Ya know...what the heck. I'm gonna put together 2 jars today.

I'll report back around Thanksgiving!!!

[Okie]

Here is a hard boiled egg recipe that isn't hot but very good.

Smoked Soy Eggs

1/4 cup water
1/4 cup soy sauce
1 teaspoon sugar
1 teaspoon peanut or sesame oil
1/2 teaspoon bottled liquid smoke

Mix all ingredients
Marinate 2-3 hours-turn eggs
serve.

*The longer the hard boiled eggs marinate the better.

Good Luck;

[Wang]

I wish I could find my recipe. I haven't made HOT eggs in two years because of it. I found it on the internet and need to do some searching because this thread is making me crave some HOT eggs.

From memory:

I make mine when fresh dill is available and use a variety of combinations using jalopenos, habaneros, red peppers, and scotch bonnets. I also add garlic and white onions.

I simmer my mix (except the dill) and add to quart jars of peeled boiled eggs. I add the dill, onions, and garlic to the jars while empty.
I can't remember the amount of pickling salt or vinegar I used.

Fill the jars with eggs, juice, and screw down the lids. I have never bothered to keep them in the fridge and have always store them in a cupboard with no ill effects. I turn them over every week or so while they cook. If a jar gets carried over to the next season I toss out the eggs as I'm not that brave.

I measured the success by how hot they are as the season goes on. Make them in July. Give them a try come deer season. They should be getting warm. By elk season they are HOT!!!!!

I used this same recipe for hot pickled cukes also.

I need to dig around to find that recipe.

[retiredgal]

boil 10 eggs..maybe more/less to fill Qt jar...cool, peel, rinse, set aside.


place in 1qt widemouth jar:

1 TBLS pickling spice

1 & 1/2 TBLS's pickling salt

2 cloves peeled garlic

Fill jar with peeled cooled eggs, do not pack tightly, but use up available space and still able to pluck one out when ready.

3 "WHOLE" red "dried" peppers (chili or Thai style) I like the 2" or longer ones

1/2 Cup Cider Vinegar

fill remaining space with cool distilled / non clorinated water within 1/8" of rim.

**this is my pickle recipe..they are "HOT" all the way through and all the way down!!...I do add 1tsp of "Pickle Crisp" like alum but made from natural ingredients, try a jar with the pickle crisp and one without and see what you like best....My first jar was opened this week using the "crisp"....They have been appropiately named "Fire Pickles"
Either way I think you will be pleasantly surprised.

Place lid and ring on jar and tighten firmly.


Now gently turn/shake jar to distribute ingredients evenly, place in fridge.

for the next 7 days, remove from fridge and gently turn/shake jar to evenly mix ingredients, storing jar back in fridge on it's opposite end..top one day bottom the next and so on.

after the 7 days store upright in back of fridge for 6 weeks.

report back with the results.

I usually do this at room temperature and never refridgerate until I'm ready to eat a jar....since they are eggs I made the directions for the fridge, to be safe?

Good luck!!

:D

Ya know...what the heck. I'm gonna put together 2 jars today.

I'll report back around Thanksgiving!!!


I just made up a jar for Lou since his disability prevents him from mixing ingredients now. I'll let you know what he/we think in 6 weeks?

Thanks for the recipe.

Linda

[bladehorn]

I've had them before but never thought of making spicy eggs on my own.... I always just enjoyed eating them never figured they'd be so easy to make...
Now I'm just waiting for that first batch... I hope they come out as the ones I've eaten in the past.
thanks for the inspiration retiredgal

[PapaHog]

I will have to try your recipe Fshklr sounds killer. I will start my 6 week wait tomorrow.

Now I really have something to look forward to. Maybe I need a life.

[PapaHog]

If I wait for 6 weeks to start another Jar then I will be out for another 5 weeks. Best start another one this week.

[Fshklr]

The "HOT" factor definately depends on how fresh the dried chilis are, and # in the jar.
I've tried fresh peppers, cayenne, etc etc....this method works best so far.

Hope you "guinea pigs" sleep alone!!!:grin:

:cheers:

[Kiddfisher]

Boy, am I watching this thread for the results!! tap, tap, tap .... are they ready yet? I can't wait to hear how they turned out, and I hope everyone who put up a batch posts back.

Janine

[retiredgal]

Below is a recipe called Cajun Spicy eggs, I received from GSD in a PM after he did a search on our quest for the World's best hot hard boiled eggs recipe? LOL:pumpkin:

He wasn't real satisfied with the outcome personally. We just opened our jar after almost a month and have mixed feelings?

The eggs are stained brown on the outside, have a deffinite "pickled" sour type taste, with a distinctive flavor from the allspice and a lingering hotness in the back of the throat, versus a initial tongue type immediate hotness?

We used sliced Habaneros in our batch. Perhaps Red pepper flakes with the habaneros might add more zing ? :shrug: It is fun to experiment and try different flavors and spices to create something unusual to serve friends when they stop by.:twocents:

Here is the recipe if you want to play with it and get adventuresome?:pray:

Spicy Cajun Pickled Eggs
Ingredients:
12 eggs hard boiled
1/2 cup water
1 1/2 tsp salt
2 bay leaves
2 chili peppers
2 1/2 cup vinegar
2 tsp sugar
2 tbsp allspice
2 tbsp peppercorn
1/4 tsp garlic powder
Directions:
Boil and shell eggs and pack in jars. Combine all remaining ingredients and bring to a boil. Cool and pour over eggs. Seal jars and leave at least two weeks before eating. Eggs will keep several weeks without refrigeration. For extra spicy add one teaspoon cayenne pepper or 5 to 10 small fresh peppers.
http://www.ifish.net/board/images/statusicon/user_offline.gif

[PapaHog]

My Fishklr eggs are still a month away but they look good. Started another Jar today. Added red pepper flakes as well as three 2.5 inch dried red pepper. I am ready for a taste, just cant wait. But I will.

[Fshklr]

My Fishklr eggs are still a month away but they look good. Started another Jar today. Added red pepper flakes as well as three 2.5 inch dried red pepper. I am ready for a taste, just cant wait. But I will.

To all...I hope they are up to the anticipation...I am watching this thread closesly too!!!

Unfortunately I didn't put up any....We went to the store, did some errands and I dropped the egg as so to speak.:redface:

What are the current color of the eggs so far with the cider vinegar??
another option may be "WHITE" vinegar and a few drops of yellow food coloring????

So Guinea Pigs......I am waiting too.

:bowdown: :bowdown: :bowdown:

[retiredgal]

We have been eating the Cajun Spicey eggs, and as Lou sez, "They kinda grow on ya....". Weird flavor but not bad? Pickled taste but subtle hot flavor. Strange brownish color from the peppers? Probably make some more soon.:food:

Our other spicey eggs are also do Thanksgiving day. They look fine, not darkened like the Cajun Eggs. :pray:

Are we having fun yet?:pp

[Salty1]

From memory:
I make mine ..... using jalopenos, habaneros, red peppers, and scotch bonnets. I also add garlic and white onions.

Now THAT'S what I'm talking about - you KNOW your peppers! :redface: Those Scotch Bonnets or even good Habanero's will add great heat to an ice cube.

When you find your original recipe, please send me a copy.

Just FYI for you - about 8 ounces of vinegar will acidify a quart very well... 6 ounces might lessen the sour and still do the job. On the salt I'd estimate 4 tsp of pickling salt to get you there.
:lurk:

[quackerjack]

well I have had mine goin for about two weeks...should be ready for a good, cold, winter break, duck hunting trip come December. I have three jars of eggs and one of pickles, I can't wait for the first taste. and the look of my hunting partners when I bring these things out in the blind!!!:redface:

[Fast Water]

Perhaps a modification to THIS (http://en.wikipedia.org/wiki/Century_egg) method might result in the desired flavours penetrating the egg.

:)

[Wang]

Now THAT'S what I'm talking about - you KNOW your peppers! :redface: Those Scotch Bonnets or even good Habanero's will add great heat to an ice cube.

When you find your original recipe, please send me a copy.

Just FYI for you - about 8 ounces of vinegar will acidify a quart very well... 6 ounces might lessen the sour and still do the job. On the salt I'd estimate 4 tsp of pickling salt to get you there.
:lurk:

I'm still looking but will post for all when I find it.

I'm sure I could improvise and get it close enough. I really liked the fresh dill in with eggs. It seemed to work real well with the hot peppers.

[PapaHog]

To all...I hope they are up to the anticipation...I am watching this thread closesly too!!!

Unfortunately I didn't put up any....We went to the store, did some errands and I dropped the egg as so to speak.:redface:

What are the current color of the eggs so far with the cider vinegar??
another option may be "WHITE" vinegar and a few drops of yellow food coloring????

So Guinea Pigs......I am waiting too.

:bowdown: :bowdown: :bowdown:

Eggs are a little like the color of the apple cider vinegar in the first jar. Second jar is not as old but will probably do the same thing.

The jar I am starting on Friday will have white vinegar.

Would you add some fresh jalapeños to the mix? If so, whole? sliced seeds and all?

[OceanBlue]

Would you add some fresh jalapeños to the mix? If so, whole? sliced seeds and all?

Yes!!! sliced, seeds and all.

My mom used to use those "wax peppers" - the yellow ones? I don't care for the flavor of those, but they sure added heat - and the flavor managed to get all the way through the egg. Or at least that's the way I remember it.

She doesn't even like spicy... I'm not sure why she ever made them?:shrug:

[Fshklr]

Eggs are a little like the color of the apple cider vinegar in the first jar. Second jar is not as old but will probably do the same thing.

The jar I am starting on Friday will have white vinegar.

Would you add some fresh jalapeños to the mix? If so, whole? sliced seeds and all?

It's a learning process.....how was the heat, mild, lasting to the lips, tongue, belly???????

I'm thinking the white vinegar and 1 or 2 drops of yellow food dye might be the ticket for a quart............
I've never had a hot egg that choked me trying to take a bite.....so just what level of heat are we looking for??

[retiredgal]

We tasted both types after four weeks of the original recipes poste here.
We felt they lacked "zing" so added a 1tbs. of crushed red peppers and a 1tbs. of crushed chiles. :pray:Back to the fridge until today.

The cajun pickled eggs are very unique and now have a delayed "hotness " to the lips/throat which is rather nice and interesting. We'll make them again, but the color is kind of "yucky":tongue: but ignorable if desired?

Fshkir eggs also lacked expected "zip" after 4 weeks, but the addition of the crushed chiles and crushed red peppers did it in our opinion? :dance:

The degree of "hotness " desired is a personal preference, but we think the 2 different eggs are just right for most people now after doctoring them up? We plan on adding the crushed ingrediants from the start next batch with all the other stated recipe ingredients and think they will be a party favorite/discussion piece?

If you have digestive tenderness, we suggest traditional hard boiled eggs or at least some Mylanta to coat your stomach first?:jester:

Thanks for all your great input and experimentation. I would like to know if someone comes up with some that are "fire breathers" but yet eatable? The fun continues as we search for better and better?:lurk:

Is their a doctor in the house?:hoboy:

Linda and Lou

[PapaHog]

Thank you for the update Linda, mine too lacked the desired hotness and I will add your ingredents to the next batch tomorrow.

What fun. Looking forward to the new zip.

[Steelhead Stalker6]

I did not read through the entire thread,

But what i like to do is I go to the store and look for the jar Hot Mama spicey pickled sausage, if there is only like 1 or 2 dogs left i ask the clerk if I buy the remaining dogs if I can keep the jar, then I take it home eat the dogs and just add a bunch of peeled boiled eggs, after sitting for about 2 weeks man oh man are they good, and spicey! they are the best!

[retiredgal]

Now that is clever and being creative!:dance:

Thanks for sharing it.

Merry Christmas all.

Linda

[Beginners luck]

I did not read through the entire thread,

But what i like to do is I go to the store and look for the jar Hot Mama spicey pickled sausage, if there is only like 1 or 2 dogs left i ask the clerk if I buy the remaining dogs if I can keep the jar, then I take it home eat the dogs and just add a bunch of peeled boiled eggs, after sitting for about 2 weeks man oh man are they good, and spicey! they are the best!

I do the same but my waiting period is about 12 weeks. They turn HOT MAMA pink all the way to the yoke. You can certainly add peppers of your choice to add heat. And lastly, I have stuck a toothpick all the way through the egg and stuck them in with the toothpick still in them and the flavor seems to sink deeper. I think I have about 6 jars in my shop fridge. Each jar hold about 40 eggs.......YEEEEHA!:cheers:

[OceanBlue]

Okay, I started an experiment to answer this question about 6 weeks ago (yeah, it took me a while to get around to it)

The secret to getting the flavor, spice, whatever, all the way through the egg is to boil your vinegar and spices together for a couple of minutes and then pour the HOT liquid over the eggs in a sterilized canning jar. Slam your warm canning lid on it and tighten down that band nice and snug.

Once they cool enough, put them in the fridge an forget about 'em.

The jar will seal if you've done this right.

Pull them out in about 6 weeks and enjoy.

MMMM! Nice tasty pickled eggs with moist, flavorful yolks. :food:

[HeavyMetal BankFisherman]

Made a batch of eggs.

Made my own pickling spice with some fresh Bay leaves and spices from the cupboard. Cloves, cinnamon stick, coriander seed, mustard seed, peppercorns, dried dill, allspice, fresh ginger, and a few other things that will remain a secret. I simmered all of that together for awhile then added it to the white vinegar. Filled the jar with eggs, blanched cauliflower and brussel sprouts. I also put plenty of pieces of garlic and sliced two habaneros in half. You can see one in the picture. I hope that will give it some kick.

http://www.ifish.net/gallery/data/500/pickled_eggs.jpg

I packed the jar tight so it didn't take much pickling liquid to fill up. I still have enough for a couple more jars. Just gotta get the jars. Thinking of doing some okra and asparagus next as well as a couple more jars of eggs.

[Rabid Fisherman]

Made a batch of eggs.

Made my own pickling spice with some fresh Bay leaves and spices from the cupboard. Cloves, cinnamon stick, coriander seed, mustard seed, peppercorns, dried dill, allspice, fresh ginger, and a few other things that will remain a secret. I simmered all of that together for awhile then added it to the white vinegar. Filled the jar with eggs, blanched cauliflower and brussel sprouts. I also put plenty of pieces of garlic and sliced two habaneros in half. You can see one in the picture. I hope that will give it some kick.

http://www.ifish.net/gallery/data/500/pickled_eggs.jpg

I packed the jar tight so it didn't take much pickling liquid to fill up. I still have enough for a couple more jars. Just gotta get the jars. Thinking of doing some okra and asparagus next as well as a couple more jars of eggs.

Do tell why it is a secret. Your concoction looks tastey btw

[HeavyMetal BankFisherman]

Do tell why it is a secret. Your concoction looks tastey btw


Vodka :meme: