Zippy Pickled Eggs Recipes

ZIPPY EGG CASSEROLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

EMILY'S PICKLED EGGS

Steps:

• Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
• In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

ZIPPY PICKLED EGGS

Steps:

• Clean 5-6 large sealer jars with lids.
• Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
• To hard-boil the eggs:.
• I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
• Bring the water to a rolling boil, then turn off the heat and cover with a lid.
• Take pot off the heat after 1 minute, and let sit for 17 minutes.
• Plunge eggs into a cold water bath to halt the cooking process.
• Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
• Fill all jars with boiling water.
• Boil jar lids in a pot for at least 5 minutes.
• Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
• Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
• Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.