Side tip your egg boiling method is great for store bought eggs for fresh eggs (I have my own chickens) boil the water first then with a holed serving spoon add eggs boil for time recommended.
Going to try this today. Thanks. Look up scotch eggs.i hard boil them and wrap in Italian sausage and a hot Italian sausage mix. Then smoke in the trager for 4 hours in low.
Tried pickled eggs and I thought the brine was too salty. I'll give this one a try. Love Crystal Hot Sauce. Also like Louisiana's Original Hot Sauce. I make my own Harissa, (a North African chili paste, hella hot!) may try a variation and throw a dab in to see. What about a Carolina Reaper in it! lol. Liked your video......
Hey, was entertained by your video, just a couple things, if you are going to ice bath your eggs, pour a bowl of water fill it up with ice, then put your eggs in. This gives them that thermal shock you want, and it will stop the cooking process, (tsp. of baking soda helps peel them easy), if you leave you tap running you are washing your cold away... Like pis*ing in the wind. You are not canning the eggs, you are jarring them, it is very important to make sure your lid is non-metal, as metal reacts with acids, use plastic, and wipe the lid down with a clean towel before lidding. Your recipe is solid and we will put it to the test today, but our deviation is NO Crystals hot sauce, (wife is from Shreveport) and we found Marie Sharps hot sauce is more to our tasting, had it in Belize years ago. Thank you.
Good eggs. Solid recipe. I found it to be a bit too salty and black peppery to my liking though. I think I'm going to use this recipe as a base for experimentation with separate batches of Zatarain's and Old Bay pickled eggs. Love the channel and the videos. Keep up the great work!
In my opinion, your recipe is very good and very close to my own. Except one thing....ditch that Crystals hot sauce !!! The jalapenos are probably drowning out the heat anyway, and more to the point, that hot sauce sucks !!! Keep your recipe the same but use Tabasco sauce. But then don't use any sauce, throw in a habanero pepper for heat !!
Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. Nice video bye the way!
Only one recorded case of pickled eggs causing botulism and that was a man who poked all eggs with a wooden toothpick before pickling, and that single case was in the '90s Pickled eggs stored at room temperature (away from direct sunlight) have been around longer than refrigerators. I find it amusing that FDA refuses to admit it is safe yet will allow a drug on the market that has caused cases of blindness and that wonder drug is only for growing longer, thicker eyelashes!
@@uahatoxicboi9801 people have died from taking FDA approved medicine, what's your point? I am just saying use common sense. I know people who have eaten pickled eggs and lived to be 98 and never once refrigerated them. Never once.
@@uahatoxicboi9801 where did you dig up your facts? Here is a report from the CDC: www.cdc.gov/botulism/surv/2017/index.html Not one was from pickled eggs. You. Stop. Your. Lying!
Gotta try this. I love making picked eggs. You should try it with chipotle tabasco, garlic, onions and salt and pepper. My favorite so far
So glad I found this recipe. Looks awesome. You can tell this guy is legit Louisiana. Crystal >Tabasco
Haha you know what's up
Powerlifters I know bring protein bars to the gym! I should bring Pickled eggs. 🤣
Looks like an rock star pickled egg man!!!!
I'm going to try making this with crystal hot sauce with garlic
Side tip your egg boiling method is great for store bought eggs for fresh eggs (I have my own chickens) boil the water first then with a holed serving spoon add eggs boil for time recommended.
Going to try this today. Thanks. Look up scotch eggs.i hard boil them and wrap in Italian sausage and a hot Italian sausage mix. Then smoke in the trager for 4 hours in low.
Tried pickled eggs and I thought the brine was too salty. I'll give this one a try. Love Crystal Hot Sauce. Also like Louisiana's Original Hot Sauce. I make my own Harissa, (a North African chili paste, hella hot!) may try a variation and throw a dab in to see. What about a Carolina Reaper in it! lol. Liked your video......
Hey, was entertained by your video, just a couple things, if you are going to ice bath your eggs, pour a bowl of water fill it up with ice, then put your eggs in. This gives them that thermal shock you want, and it will stop the cooking process, (tsp. of baking soda helps peel them easy), if you leave you tap running you are washing your cold away... Like pis*ing in the wind. You are not canning the eggs, you are jarring them, it is very important to make sure your lid is non-metal, as metal reacts with acids, use plastic, and wipe the lid down with a clean towel before lidding. Your recipe is solid and we will put it to the test today, but our deviation is NO Crystals hot sauce, (wife is from Shreveport) and we found Marie Sharps hot sauce is more to our tasting, had it in Belize years ago. Thank you.
hey thank you for feedback! I will try that out next batch.
I LOVE pickled eggs!!
Using the metal top, have you had any experiences where your pickled eggs take on a metallic taste?
Crystal is the best hot sauce so I know that you have good taste.
Mcilhenny Tabasco pepper sauce is the best!!!!!
Looks delish
so do they need to be refrigerated while pickling?
Put some eggs on a smoker for a few hours. Delicious!
Great idea! I have never heard of that. Will look into for sure.
What a good idea!!!
Good eggs. Solid recipe. I found it to be a bit too salty and black peppery to my liking though. I think I'm going to use this recipe as a base for experimentation with separate batches of Zatarain's and Old Bay pickled eggs.
Love the channel and the videos. Keep up the great work!
You can cut back on the salt that's ok....
Do you eat them cold or re-heat?
cold, right out the fridge.
I use Franks Red Hot !
I've used Frank's before and enjoyed it as well! Crystals was always a home staple growing up in Louisiana.
🥰🥰🥰♥️♥️♥️
Making some right now tee nah nah
You could of hot a bigger jar, plus o can do better. Love you video
Did you really put ice in hot water 😲😜
Haha yeah I did unfortunately. When the camera is rolling all plans go to the way side 😂
Why would people be afraid to try pickled eggs?
In my opinion, your recipe is very good and very close to my own. Except one thing....ditch that Crystals hot sauce !!! The jalapenos are probably drowning out the heat anyway, and more to the point, that hot sauce sucks !!! Keep your recipe the same but use Tabasco sauce. But then don't use any sauce, throw in a habanero pepper for heat !!
Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. Nice video bye the way!
Only one recorded case of pickled eggs causing botulism and that was a man who poked all eggs with a wooden toothpick before pickling, and that single case was in the '90s
Pickled eggs stored at room temperature (away from direct sunlight) have been around longer than refrigerators.
I find it amusing that FDA refuses to admit it is safe yet will allow a drug on the market that has caused cases of blindness and that wonder drug is only for growing longer, thicker eyelashes!
@@itsmelaura1533 people have gotten food poisoning from pickled eggs.
@@uahatoxicboi9801 people have died from taking FDA approved medicine, what's your point?
I am just saying use common sense. I know people who have eaten pickled eggs and lived to be 98 and never once refrigerated them. Never once.
@@itsmelaura1533 also there's on average 23 cases of botulism reported each year due to pickled eggs. So stop lying.
@@uahatoxicboi9801 where did you dig up your facts? Here is a report from the CDC: www.cdc.gov/botulism/surv/2017/index.html
Not one was from pickled eggs.
You. Stop. Your. Lying!
Looks great.