I'm fascinated with shelf stable foods you can make at home so I thought I'd share this info and recipe. Apparently if eggs are processed correctly they CAN be left out of the refrigerator. This is probably no surprise to many of you, but there was a big PICKLED EGG debate going back and forth on the "internets" I have made 2 batches of these, they taste awesome and others went nuts for them.
Curried Spicy Pickled Eggs Recipe (shelf stable unrefrigerated after a week)
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boil 6 eggs for 10 min, turn off and let cool. pick only eggs which are NOT cracked.
after 10 min of cooling rinse in cold water.
peal eggs and drop into this solution
use 100% vinegar, distilled or non is fine do not dilute it
to 2 cups of vinegar add 1 tablespoon of yellow curry, 1/4 tsp of black pepper powder, 2 red chiles, I used arbol but you can use any hot chille, 3 tablespoons kosher or sea salt, 1 teaspoon garlic powder. Throw in a few pepper corns too if you like pepper
mix well, and submerge the eggs, keep them under the solution, this is done by placing 1-2 ziploc bags of water over them.
refrigerate this for a week, be sure to turn it upside down and shake once a day. keep the eggs under the vinegar and not diluted.
After a week transfer it out and you can keep them in the cabinet, but at all times keep the eggs under the 100% vinegar solution. shelf life is 6 months to 2 years.
They seem to get better with time. retrieve them with a clean utensil and seal the jar up after.
As long as you refrigerate them for a week during the pickling phase they will be shelf stable after 7 days and you can take them out. as long as they are kept under the solution and not exposed to air.
Thank you,
Eric