SC - Feast

[Peters, Rise J.]

Thanks ;-)
(and also thanks to Lady Sarah for posting it in the first place...)

- ----- Original Message -----
From: "Jenne Heise" <jenne at mail.browser.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, April 24, 2001 11:22 AM
Subject: Re: SC - Egg source question


> > From: "Jenne Heise" <jenne at mail.browser.net>
> > > I've pickled chicken eggs (thanks to the person on the list who sent
the
> > yummy recipe),
> > Can I have it too?
> >
>
> My email shows that the Recipe came from Lady Sarah. I'll cut'n'paste it
> here:
>
>
> --------------------
> Here's all I know about:
> Golden Eggs or Sweet Pickled Eggs
>
> apple cider vinegar - 2 parts
> Dk Brown sugar - 1part
> water - 2 parts
> pickling spice - 1 teaspoon per Quart of  liquid
> Cinnamon Stick - 3 per Gal
> Whole Cloves - 8 per Gal.
> Saffron - optional - sm pinch per Qt
> Hard boiled eggs, pealed
>
> Combine and bring to gentle boil all ingredients except eggs. Remove from
> heat and pour over hard boiled eggs in glass jar. Cover with cheese cloth
> and refrigerate for one day. Drain and add new liquid on second day,
> usually ready to serve on third day. Will keep longer with no trouble but,
> will continue to get darker and stronger. This is all variable according
> to your tastes. I wanted the eggs sweeter and with more cinnamon and clove
> flavor than regular pickled eggs. I have had problems with the eggs
> developing a dark gray color which I suspect is coming from the sulfur gas
> released by the eggs. I am attempting to reduce some of that by covering
> with cheese cloth instead of the jar lid. Let me know how it works for
> you.  I have found it helpful to obtain a more even color to pack the jars
> loosely so the eggs can move and to shake them around a couple of times a
> day to change their positions and give them a chance to color evenly. The
> color does not go as deeply into the whites as beet juice does but the
> flavor does, especially if they sit for more than a week. Longer pickling
> gives you something quite different. The eggs get very dark with a gray
> cast (sulfur?) and a much more rubbery consistency and the flavor changes
> and is very much less eggy. Not bad, but not sure many would find it
> appealing? Hope this arrives in time to be useful and all goes well for
> you, would be very interested in knowing your results!
>
> Lady Sarah
>
> -----
> --
> Jadwiga Zajaczkowa, mka Jennifer Heise       jenne at mail.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "It's no use trying to be clever-- we are all clever here; just try
> to be kind -- a little kind." F.J. Foakes-Jackson
>
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