Reviewed: Sep. 27, 2009

very good recipe:) I agree with the hot peppers. I added 3 diced habenero's.

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miss kayla

Cooking Level: Expert

Home Town: St. Marys, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Aug. 3, 2009

Good basic recipe, but needs hot peppers

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brotherhug@gmail.com

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Reviewed: Apr. 11, 2009

O.K..I had never tried a pickled egg before the thought of it sounded pretty good because I like pickled veggies. This was very good the key to this recipe is allowing the eggs to sit in the brine mixture so the eggs fully develop the flavor. I made these again today and added jalapeno peppers to the mixture.

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fritzsmom

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

I got the recipe for a friend of mine and he made them they were GREAT!!! We decided to let them stand for 3wks and they got better and better the more they stood! Thanks for the recipe :)))

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mizzpan

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Reviewed: Apr. 4, 2009

I made these for my dad on his birthday. We used to get them at a bar that stopped selling them and he really liked them. I added about 3T Tabasco sauce because he likes them hot. The only trouble I had was peeling the eggs, but that's not the recipe's fault. I doubled the recipe. Beware: they have a very strong smell...

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Cook4U

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

easy to make but I think I will decrease the water ratio next time. Hubby said they weren't sour enough

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cookingranny54

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Reviewed: Aug. 29, 2008

A+++. My boyfriend LOVES pickled eggs. I have been trying to find a recipe to our liking. I tried several others and they just didn't hit the mark, well, this one passed the test! We added extra garlic to a few jars and some dried red peppers to another. They all turned out great! Thank you so much for sharing!

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Erica266

Cooking Level: Intermediate

Home Town: Fortuna, California, USA

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Reviewed: Aug. 12, 2008

My southern boyfriend made these eggs exactly as the recipe says. He said, "They are just like mom used to make."

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25 users found this review helpful

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jun. 19, 2008

I finally made these and was not disappointed! Exactly the flavour I was looking for, thank you! Followed another reviewer's suggestion and added 1/2 tsp crushed red chili flakes. Enjoy with a cold beer!

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

These were really good. Just what i was hopping for. This was my first time making pickled eggs and i will be making them many more times. Only thing different i did was add a sliced onion. Otherwise followed the recipe as is. Thanks!

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julie

Cooking Level: Expert

Living In: Norway, Michigan, USA

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Reviewed: Oct. 2, 2007

My husband loved it

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wendy Franks

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Reviewed: Mar. 21, 2007

The was really easy to make and delicious! I used canned quail eggs instead if regular eggs (I bought them in Chinatown) they taste the same as hard boiled eggs but are tiny. I made several jarfuls for my family members and couldn't keep up with the requests for more! They make great exotic deli gifts. Thank you for sharing!

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Leialohadm

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Reviewed: Oct. 9, 2006

i made these eggs and followed the directions, but the flavor has not penetrated the eggs, and it has been 9 days. i will probably make another batch and experiment. still not a bad recipe though.

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dave

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Reviewed: Aug. 15, 2006

Very easy to make! Taste is great!

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CB9206

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

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Reviewed: May 24, 2006

A good recipe with a good level of sourness. Intersting mix of seasonings I wasn't sure I would like at first, turned out very good. It just doesn't have the store-bought picked egg taste I was looking for.

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9 users found this review helpful

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 19, 2006

I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain distilled, which made the eggs a nice light "tea" color. I also added about 2 teaspoons of salt and about 1/4 cup of sugar. Next time I'm going to increase the sugar to about 1/2 cup, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)!

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Lianne

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Concord, North Carolina, USA

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Reviewed: Mar. 3, 2006

Husband and Father-In-Law love these eggs! Thanks for sharing the recipe!

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9 users found this review helpful

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Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 29, 2005

This is the easiest pickled egg recipe ever! So easy and quick. I cannot wait for a week until they are ready to eat!

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LISASPEERS

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Reviewed: Jan. 11, 2004

Rave reviews from the Tudor feast I did this for, for 60 people. As I forgot to pick up the Pickling spices at Penseys, I made up my own using the same usual ingredients. Packed it in a huge mason jar, sealed it and left in the cold garage for a week. And because I am lazy, I used the minced garlic in a jar (the wet stuff from the produce section) Worked excellent! I will definitely use this recipe again!

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ABLACKRAM

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Reviewed: Jan. 10, 2004

I absolutely love these eggs, I follow the recipe adding just a little more water and leave them set for 8-10 days...everyone I've given them to liked them as well. They are great with beer!

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WALLSLUG

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