Hits, Misses and Pickles

7 comments to Hits, Misses and Pickles

  • War Pig

    Wouldn’t last me a year, but I am a chili fanatic. ;-) Most “thousand year eggs” are a couple years old if that much. You can also preserve fresh eggs by coating them in mineral oil and they will keep in the fridge for about 8 or 9 months. Old Amish trick. Paraffin also works if you have it melted, but warmed (NOT HOT!) mineral oil is cheapest and easiest. No salting necessary and you can put them back into their foam egg containers. They will keep outside the fridge at least three to four months, or longer, if kept out of the light and at below 68 degrees. Mamaw used to keep them in a small barrel in the root cellar, eggs layered between straw. Ship captains in the days of sail used to keep eggs that way for months at sea, although they usually used rendered lard instead of mineral oil but got some bad eggs as a result. Mineral oil is safer.

  • Muzhik

    Your description of your sourdough starter reminded me of a horror film from the 80’s: The Stuff. A yummy yogurt-like substance from Dog-knows-where is a commercial hit until it starts turning people into zombies.

    It’s why I stay away from sourdough.

  • David Brodbeck

    This is the first I’ve heard of salted eggs. When I initially saw the photo I assumed you were making pickled eggs, as in the Midwestern bar food favorite.

  • I just looked up pickled eggs. I’m going to have to try that.

  • War Pig

    They go great with beer, but create gas that can be considered a weapon of mass destruction.

    A pickled egg and beer fart can drop a strong man in a small room, but, dang, they’re good together.

    Add jalapenos to the pickled eggs for “spice” and brave men will avoid you in a bar.

  • I thought you were doing pickled eggs, too; I will have to try your salted type. After seeing that pic, I was rather hopeful for a preserved lemon recipe, too . . . Do you favor any particular one? And what does one do with preserved lemon–good for cocktails, perhaps?

  • Well, Matt, you could always try this one:

    http://cookrookery.com/?p=382

    Preserved lemons are a compulsory ingredient in Moroccan tagines. You only use the rind. But I could see it with a cocktail – particularly something tequila based. Lemon and salt.