A box without hinges, key, or lid, Yet golden treasure inside is hid.It was serendipity when Bilbo and Gollum discussed the riddle dedicated to the incredible edible egg just as I was peeling a dozen for my latest culinary adventure. My initial exposure to a pickled egg was at a feast in January of 2009. A friend who specializes in medieval mustard and sauces provided mustard pickled eggs for the feast and since then I have been hooked. They definitely take a moment or two of texture analysis upon consumption, but if you can get past that then you are golden! (No pun intended.)
My take on the pickled treat went slightly askew when I stumbled upon a purple pickled egg fondly known as the Pennsylvania Dutch Pickled Egg. The coloring agent is none other than the offensive-to-some yet beloved-by-others beet. I looked through a number of different recipes and settled on a blending of the traditional sweet-acid mix plus spices. We'll see how it turns out later this week for the Cleftlands Cook's Guild egg-themed challenge.
From an SCA/medieval cookery perspective, I have been halfheartedly looking around the internet for methods of egg preservation during the middle ages. I have seen references to eggs being boiled and stored during Lent since the consumption of animal products (milk/eggs) were forbidden during the High Holy time. Also, the pickling of eggs in Greek, Roman and Persian cultures. I'll come back in and flesh this particular section out, though! It's definite food for thought. :)
Spiced Pickled Eggs
- 12 hard-boiled eggs, peeled
- 1/2 sweet or yellow onion, sliced
- 1 14 oz can of sliced beets, liquid drained and set aside
- 2 bay leaves
- 2 cups apple cider vinegar
- 2/3 cup white sugar (what I had on hand)
- 1 T whole black peppercorns
- 1 t kosher salt
- 3 t Penzyes Tsardust seasoning (salt, garlic, cinnamon, pepper, nutmeg, marjoram)