Pickled egg (uncomfortably sour in the center)

Pickled egg (uncomfortably sour in the center)

   Pickled eggs are hard boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d' oeuvre popular in pubs, bars and taverns, and around the world in places where beer is served.
   After the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution for pickles, to other solutions, which can impart a sweet or spicy taste. To get a pink pickled egg you brine the hard boiled egg in beet juice.

   
Taste Testing:    

   I’m sure it’s frowned upon in aficionado circles, but I had to use a fork and knife; I just had a sneaking suspicion the juices were the type to linger a couple weeks if you use your fingers. I expected to be knocked back by a gust of vinegar odor, but the smell was light, comparable to a jar of dill pickle slices.

Cutting it in half, the pink color  extended to just before the yolk, which somewhat surprisingly retained its yellow luster. The eggs were heavier than expected, probably just part of the early petrifaction process.

While I was expecting this one to fall into the “Not that bad!” category (which is like five stars here), I was pretty disappointed that the eggs turned out to be fairly nasty. Any “egg” flavor is replaced with a strong, blunt blast of pickle. It’s probably something you have to get used to. My love for pickles is based on the flavor and texture; these have a similar flavor, but the texture is so rubbery. On the plus side, they could probably double as back-up racket balls.

While my first pickled egg experience instantly triggered my gag reflex, I could see getting used to them.