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pickled eggs update, a callback for jonmc
December 7, 2005 12:41 PM   Subscribe

for jomc*: pickled eggs update. as seen here.

*and other such masochists. like me.
posted by dorian to MetaFilter Gatherings at 12:41 PM (36 comments total) 1 user marked this as a favorite

it's definitely a process of time -- a few hours after, the eggs tasted ok. a few days after, they were quite nasty. a week after, they start to become edible again. yay, chemistry. the chipotle is starting to integrate more, but I agree that green chillies seem better suited per kosem's suggestion.

in addition to helpful comments in the previous meta thread, I have also come across many a better idea, which I am quite interested to try.

of the original eggs, there is one left. which I will try to leave for another week before tasting. I've also boiled up a new batch which I plan to put into the same jar of brine. well, maybe cut with a little more water to tone down the vinegar.

also also: when I lived in sf, the ranch99 sold these weird korean eggs which had been not boiled but somehow oven-dried, and could be kept on the shelf practically forever. anyone know what the hell these are / have a source for them in nyc / etc. ??!?
posted by dorian at 12:42 PM on December 7, 2005


heh. s/jomc/jonmc/
posted by dorian at 12:42 PM on December 7, 2005


kudos on your craftiness, my friend. I've still had no luck finding them in NY, but I did manage to pick up a couple of hot pickled sausages at the 7-11 on 23rd last night. Maybe I just have a vinegar deficiency and my body is crying out. They also had Camel Wides for sale. Haven't seen them in a while, so I bought a back. Nice stubby sticks of nicotine satisfaction.
posted by jonmc at 1:02 PM on December 7, 2005


It's like smoking a crayon, brings me back to the first grade, good times.

I'll eat almost anything pickled myself, might do a little egg pickeleroo this weekend.
posted by Divine_Wino at 1:08 PM on December 7, 2005


ok... I love pork meats, and I love egg-based products, and I love preserved foodstuffs. but wtf is a pickled sausage? that just sounds nasty (I would love to try one tellme kthxbye)

also also: holy shit, are there really no bars that have pickled eggs anymore? my white-trash/native-american heritage sighs in disdain.
posted by dorian at 1:10 PM on December 7, 2005


mmmmmmm, crayon.
posted by dorian at 1:10 PM on December 7, 2005


Pickled sausage is actually really good and not all that odd, as compared to other things that have been pickled, in my humble pickleopinion.
posted by Divine_Wino at 1:17 PM on December 7, 2005


then I have been missing out, damn.
posted by dorian at 1:19 PM on December 7, 2005


also, I used to pretend to smoke camel wides when I was in school. good times.
posted by dorian at 1:21 PM on December 7, 2005


woah, jonmc, can you elaborate on the pickled sausage? i can only hope to find it at my local 7-11.
posted by rxrfrx at 1:23 PM on December 7, 2005


This is more of a mecha type post, especialy if you're going to be talkin' bout jonmc :P
posted by delmoi at 1:25 PM on December 7, 2005


You're right, sorry, let me make this more metatalky:

Fuck you, Dorian, you partisan sockpuppet single link newsfilterer.
You've outed Jonmc as a pickle enthusiast, and that is beyond the pale. Ban him now and close registration.
posted by Divine_Wino at 1:32 PM on December 7, 2005


I do recall buying and eating a korean pickled fish-sausage from my beloved hippie food store in hoboken. but I don't imagine that was hardly the same thing. plus, it wasn't terribly tasty.
posted by dorian at 1:33 PM on December 7, 2005


I've still had no luck finding them in NY

God, I feel for you. There must be 20 chip shops within walking distance of my flat that could sell me a nice jar - d'you think it's legal to send pickled eggs via airmail? Swopsies for a pack of Camel Wides?! I miss those fags.
posted by jack_mo at 1:34 PM on December 7, 2005


oh shit D_W I was going to curse delmoi but then felt too polite (and drunk) to do so. but now you've inspired me:

screw you, mecha. yeah that's right. wha'choo lookin' at? huh?

ha ha.
posted by dorian at 1:36 PM on December 7, 2005


I tried making pickled eggs once (Itlog na maalat as we call them in the Philippines), by simply soaking a dozen eggs in supersaturated salt water for 60 days.

Those were some bad eggs.
posted by brownpau at 1:39 PM on December 7, 2005


also also: when I lived in sf, the ranch99 sold these weird korean eggs which had been not boiled but somehow oven-dried, and could be kept on the shelf practically forever. anyone know what the hell these are / have a source for them in nyc / etc. ??!?

Thousand year eggs? They're Chinese (and delicious and not too difficult to make if you can get hold of duck eggs) but maybe there's a Korean equivalent?
posted by tiny purple fishes at 2:02 PM on December 7, 2005


also also: when I lived in sf, the ranch99 sold these weird korean eggs which had been not boiled but somehow oven-dried, and could be kept on the shelf practically forever. anyone know what the hell these are / have a source for them in nyc / etc. ??!?
posted by dorian at 12:42 PM PST on December 7 [!]


Century Egg aka Thousand year old eggs.
posted by Mr T at 2:06 PM on December 7, 2005


dude, you can't find pickled eggs in nyc?

shit, man. you can find them everywhere out here. FoodsCo, Safeway. Whereever, man.
posted by fishfucker at 2:14 PM on December 7, 2005


oops, will preview more often.
posted by Mr T at 2:21 PM on December 7, 2005


Pickled eggs are available online. Can you imagine what would happen if the jar broke in the box?
posted by Mr T at 2:24 PM on December 7, 2005


The appropriate accompaniment for 1000-year-old eggs is of course, stegosaurus bacon. The pickled sausage was a standard Tijuana Mama. They usually keep 'em over by the Slim Jims.
posted by jonmc at 4:01 PM on December 7, 2005


I don't know if I would be brave enough to try one, but can anyone take a stab at describing what either pickled eggs or Century eggs taste like? I'm imagining a mouthfull of dill pickle and eggs, and can't believe that anyone would like that - would they?
posted by Iamtherealme at 4:19 PM on December 7, 2005


more like an egg soaked in vinegar.
posted by jonmc at 4:25 PM on December 7, 2005


Scotch Eggs. Thems is the money eggs.
posted by robocop is bleeding at 6:22 PM on December 7, 2005


hm no it wasn't 1000 year old eggs. which are unique and interesting and disgusting in their own way.

this was like your regular paper carton of 12 eggs, but did not have to be refrigerated. if you shook one of the eggs, you could hear it rattling around loose inside the shell -- the drying process made the inside part smaller and spherelike. and kinda rubbery to be honest.

also why the hell is your candy store selling meat products jon?!
posted by dorian at 6:46 PM on December 7, 2005


Scotch Eggs. Thems is the money eggs.

Scotch eggs are indeed a beautiful creation.


also why the hell is your candy store selling meat products jon?!

it's 7-11 dude, they sell everything. or at least everything bad for you, god bless 'em.
posted by jonmc at 6:49 PM on December 7, 2005


oh and for Iamtherealme --

century eggs: very, very strong and salty and slimy. you would never eat one by itself, it's generally used sliced in small pieces to flavor porridge (congee aka jook) or rice.

pickled eggs: yeah what jon said.

dill pickle with egg salad doesn't sound too bad tho, will have to try it. this one sandwich place in kenmore square made an amazing triple decker sandwich: egg salad, tuna salad, and bacon. with spinach. sometimes I got chicken salad instead of the tuna salad, it was good either way. but no pickle. hmm...
posted by dorian at 6:59 PM on December 7, 2005


Scotch Eggs, which for some reason I've never seen before, sound amazing.

While we're at it, we should make Deep Fried Pickles.

And while I can't find a link memorializing it (but it would have been on this episode of the TV show of the same name), in A Cook's Tour, Tony Bourdain persuades a chip shop owner in Scotland to deep fry a pickled egg for him. Who's in?
posted by kosem at 7:07 PM on December 7, 2005


wait, can't you persuade a chip shop owner to deep fry just about anything?

that would make a great photo essay: go around to the chip shops of a city and have them deep fry random stuff. pineapples, ipods, small children. the usual. plus in nyc it would be easy, we can't have more than 2 chip shops, 3 tops. of course, the impressive part would be actually eating the fruits of your labor.
posted by dorian at 7:20 PM on December 7, 2005


I've still had no luck finding them in NY

There's a bar on E 6th between A and B called Joe's that had pickled eggs the one time I was there. I don't know if they always have them, but they do have cheap beer, so maybe it's worth a trip anyhow.
posted by xo at 7:23 PM on December 7, 2005


century/thousand-year-old eggs chopped up with soft tofu and scallions (also lots of salt and MSG) is delicious.
posted by rxrfrx at 6:14 AM on December 8, 2005


When she was just a little girl, Secret Life of Gravy's dear mama used to make pickled eggs frequently and easily. She bought pickled beets, ate the beets, and put a dozen boiled eggs into the remaining liquid (with a little extra vinegar to top it off.) The resulting pickled eggs were quite a festive pink color.
posted by Secret Life of Gravy at 8:06 AM on December 8, 2005


plus in nyc it would be easy, we can't have more than 2 chip shops, 3 tops. of course, the impressive part would be actually eating the fruits of your labor.

I'm afraid I can only interpret this as a suggestion for a roving deep-fried pickled iron stomach NYC meetup/photoessay/pubcrawl, although, the Scottish version might ultimately work better.
posted by kosem at 9:39 AM on December 8, 2005


no kosem, thassa bad kosem.

ok, I'm in.
posted by dorian at 9:06 PM on December 8, 2005


wait, can't you persuade a chip shop owner to deep fry just about anything?

I'll get me a deep fried pickled egg on the way home from the Glasgow meetup tomorrow night. If I'm really drunk, I may even eat it.

If there's any questions, I'll tell the man behind the counter it's a New York delicacy, known as a 'jonmc special'.
posted by jack_mo at 9:39 AM on December 9, 2005


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