- 3 cups white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon mustard seed
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 3 fresh Serraño chilies (sliced)
- 1 16-ounce jar of hot pickled jalapeños
- 4 12- to 16- ounce jars of hot pickled habañero peppers
- 1 16-ounce jar of hot pickled mixed vegetables
- 18 hard-boiled eggs (peeled, of course)
Combine the first set of ingredients in a large saucepan and bring to a boil, then reduce heat and simmer for 30 minutes. After simmering, pour this mixture into a large, sealable container.
Cut the peppers in half before placing into mix to ensure juice inside the pepper (and the seeds) is released into contact with the eggs.
Make sure to include the juice from the pickled peppers as this provides the kick.
Once a day flip the jar 180 degrees so the sediment (seeds) are agitated.
Depending on container size add more eggs, but do not skimp on the habañero peppers. It is key that you use four jars and cut each pepper in half.
Make sure all of the eggs are completely submerged in the vinegar/pickled juice. Sometimes the ones on top will poke out if you don't have enough liquid in the jar. Less exposure to liquid means less flavor in that particular egg.
Seal the container and let it sit at room temperature for six weeks to one year (chilling seems to limit the permeation of the flavor through the eggs).
An egg is perfect if after biting into it the cross section is completely yellow (any white means flavor did not reach that portion of the egg fully).
After the six weeks put them in the refrigerator, they're much better served cold.
To fully appreciate this Yooper delicacy, consume with ample volumes of cheap beer.
I once ate 12 eggs over the course of a drinking night. If you beat this record let me know. Brian.Lindsay@gmail.com