PIERRE'S BLACK EGGS
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
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
SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO
Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It's what gives the custardy eggs a spicy snap.
Provided by Melissa Clark
Categories breakfast, brunch, easy, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
- If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
- Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
- Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.
PIERRE'S HOT & TANGY PICKLED EGGS
I have a thing for good pickles, of any and all sorts, eggs being one of them. I've been playing around with pickled egg recipes for years. This is my favorite. No one really creats a recipe. We all borrow (steal) a bit from this one and a little from that. It does however boost the ego to call the end result 'mine' even if that is not exactly the truth. I've carefully filed the serial numbers off so I can safely say this one is 'mine'. .
Provided by Pierre Dance
Categories Lunch/Snacks
Time 1h
Yield 2 quart jars
Number Of Ingredients 9
Steps:
- Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
- Meanwhile pierce the big end of the eggs with a pin.
- Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
- When the pot of water is rapidly boiling spoon the eggs gently into it.
- Set timer for 11 minutes.
- When timer'dings' remove the eggs to the ice water with a slotted spoon.
- Mix the Vinegar and Water in a small pan, add the pickling spice bag.
- Bring to a boil for 2-3 minutes.
- Remove from heat.
- In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone 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 let cool to room temperature.
- Refridgerate for at least a week, two is better.
Nutrition Facts : Calories 645.5, Fat 39.9, SaturatedFat 12.4, Cholesterol 1692, Sodium 574.3, Carbohydrate 9, Fiber 0.8, Sugar 4.6, Protein 51.2
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