Get it? Man, I'm funny. There's two things I like in this world: pickled eggs and being lazy. My favorite recipe for pickled eggs calls for a whole bunch of spices and boiling vinegar and beets and letting it sit for at least a week. That's too much work, so I'm gonna try this.
I've got an empty jar of pickles and an empty jar of garlic stuffed olives. I'm gonna throw some hard boiled eggs in there and see what happens.
Three eggs in the pickle juice. Mostly submerged, with a bonus pickle slice that didn't get eaten.
Three eggs in the olive juice, again mostly submerged. I think I'll be shaking these a couple times a day to get them moving around and totally covered since I'm working with less brine than I should have.
Here's a before shot of an extra egg so we all remember what it looked like before the pickling experiment. Check back in a few days to see how it goes!
Three Days Later...
The one on the left is from the pickle juice, the one on the right from the olives. The pickle one is a very vivid neon color, while the olive is a more muted yellow.
The pickle one (now right) has the neon creeping in nicely, while the olive one has no discernible change of color. The texture of both is much firmer. The olive one has a pleasant, subtle briny olive flavor. The pickle one is a much stronger flavor, but both are very good.
Three Days Later...
Olive egg is on the left, pickle is on the right. The olive is still a pale yellow, while the pickle is more vivid.
Olive on top, pickle on the bottom. I have no idea what the red stuff is on the olive egg. I think it may be residual strawberry from when I cut stuff up for my kid earlier. It had no effect on the taste. They seemed pretty close to the taste of the ones from three days ago. The olive one is surprisingly good. I don't know that I've ever really considered olives and eggs together, but I kinda like it. Well, there's one more egg left in each jar.
Nine Days Later...
Olive on the left and pickle on the right. I really don't see much of a difference in color from before.
I think the pickle one has soaked in a bit further, but it's still got a ways to go to fully cover the white. After 15 days of being in the brine it might have reached a point where it won't go further. I feel comfortable letting the pickle one going longer, but I'm questioning if the olive brine is actually preserving the eggs and I don't want to get sick.
Overall, the olive ones were tasty, but I think I prefer the pickle eggs best. Sometime soon here I'll have to make a batch of my eggs with beets. Also at some point Koolickles (pickles with Kool-Aid, for the plebes) and then Koolickle eggs. That's the real eggsperiment, because there's no way that's gonna be good. Or will it?
