PIERRE'S BLACK EGGS

Pierre's Black Eggs image

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Provided by Pierre Dance

Categories < 60 Mins

Time 31m

Yield 16 serving(s)

Number Of Ingredients 9

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Ingredients

18 large eggs, at room temperature.
2 cups balsamic vinegar
1 cup water
2 tablespoons pickling spices, tied in cheese cloth
8 -10 cloves garlic, peeled
4 serrano chilies, seeded,devained,quartered lengthwise
2 bay leaves, one per jar
1 small yellow onion, thinly sliced
12 dried tepin chilies or 6 dried japone chilies, will work

Steps:

You will also need: 2 quart jars.
Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
Meanwhile pierce the large end of the egg with a pin.
Fill a large bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is boiling well,gently spoon the eggs into the pot.
Set the timer for 11 minutes.
When the timer dings, remove the eggs to the ice water with a slotted spoon.
Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
Bring to a boil for 3-4 minutes.
Remove from heat.
In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
Shell the eggs.
Add them to the jars.
Remove the pickling spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and cool to room temperature.
Refrigerate for at least a week, two is better.

Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.8, Cholesterol 209.2, Sodium 88.2, Carbohydrate 6.8, Fiber 0.2, Sugar 5.2, Protein 7.4

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Bernard Allen

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These eggs were a bit too complicated to make for a weekday breakfast, but they were definitely worth the effort. The hollandaise sauce was especially delicious.

Skylah Herne

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I'm so glad I tried this recipe! The eggs were amazing and the hollandaise sauce was the perfect accompaniment. I will definitely be making this again.

Army FF

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These eggs were perfect! The yolks were cooked perfectly and the hollandaise sauce was delicious. I will definitely be making these again.

Beki Tech

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I would have liked the eggs to be a little more runny, but they were still tasty.

James Jolly

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I thought these eggs were just okay. The hollandaise sauce was a little bland.

Michael Mansur

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These eggs were a little too salty for my taste, but overall they were still good.

Nyako Zhovur

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I've made this recipe several times and it's always a crowd-pleaser. The eggs are always cooked perfectly and the hollandaise sauce is always smooth and creamy.