Amish Mustard Eggs ...My Mom said to share this with you guys...

Discussion in 'Side Items' started by lisacsco, Jul 18, 2010.

  1. squirrel

    squirrel Master of the Pit OTBS Member

    Those really do look good. For you guys that made them did you use the food coloring? That's the only thing I would omit. Thinking it would make great egg salad. Yummmm. I also agree with meateater about the downwind thing. And to think, I have no one's head to hold under the covers. Here kitty kitty. [​IMG]
     
  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member


    Yeah, I'm gonna echo the same...
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Poor kitty.... lol.
     
  4. roller

    roller Smoking Guru SMF Premier Member

    I left the food coloring out...
     
  5. sqwib

    sqwib Smoking Guru OTBS Member


    I used 4 drops for 2 dozen eggs, sure makes em look perty!

    [​IMG]

    solar yellow doesn't have food coloring in his list of ingredients, not sure if he used any.

    [​IMG]

    They look pretty close to me!
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    Just made my first batch. I substituted maple sugar for the regular sugar & added turmeric instead of food colouring. I'll try a couple on Sunday night & I guess I'll find out whether me or the wife will be sleeping on the sofa[​IMG]
     
  7. roller

    roller Smoking Guru SMF Premier Member

    Mine are in the fridge..day 2 for me I may leave them in longer than 72 hrs..
     
  8. thebarbequeen

    thebarbequeen Smoking Fanatic


     Turmeric! sounds like a stroke of genius to me - can't wait to hear how it turns out! 
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    I would have preferred saffron, but I didn't have any on hand[​IMG]

    Nonetheless, here's a picture of the eggs.

    [​IMG]
     
  10. I have some brewin right now, the only thing I had to do different was use some basalmic vinegar but the sauce tastes just like deviled eggs.....mmmm..... can't wait till Sunday.  Oh yea, looks like they will be brown too instead of yellow.
     
    Last edited: Dec 4, 2010
  11. squirrel

    squirrel Master of the Pit OTBS Member


     Great call on the tumeric! I just don't like using food coloring, it creeps me out. LOL! I have saffron and tumeric but I'll go with tumeric since the saffron is so expensive. But on second thought, maybe the saffron would add a little extra flavor. Hmmmm.... again that was a great call!
     
  12. mavrick813

    mavrick813 Smoke Blower

    Just put 2 batches of these in the fridge. 1 w/ the original recipe, and 1 w/ the altered recipe. Will let you know how they turn out in 72 hours. If I can wait.

    Mike
     
  13. thebarbequeen

    thebarbequeen Smoking Fanatic

    Great call on the tumeric! I just don't like using food coloring, it creeps me out. LOL! I have saffron and tumeric but I'll go with tumeric since the saffron is so expensive. But on second thought, maybe the saffron would add a little extra flavor. Hmmmm.... again that was a great call!

    I love the turmeric idea because it adds a mustardy aspect, but mostly a curry flavor.  Delicious for devilled eggs.   Saffron always seems more subtle to me, but that may just be because it's so darn expensive, no one uses enough of it in a dish!  My brother did make a kick-ass paella this summer, though.
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    Thanks Cheryl. 

    As for using saffron, I'm not sure that the flavour would be that noticable as opposed to using turmeric. What you may notice is that the colour is a bit brighter with saffron.

    As I said, I was out of saffron when I did this batch, but I think I'll go get some to do the next batch. I'll see if there's any difference in colour or flavour.

    Darko
     
     
  15. rw willy

    rw willy Smoking Fanatic OTBS Member

    I've got mine in the 'fridge.  Smell great...for now!

    I did the original, fake color and all.  They do look cool.  Can't wait.  But i will
     
  16. sqwib

    sqwib Smoking Guru OTBS Member

    Tried some of the original recipe for egg salad, good but a bit too sweet, time to start playing with this recipe.

    Tumeric is on the list, increasing the salt to a 1/4 cup and reducing the sugar to a tablespoon
     
  17. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Lisa CSCO,

    I made a batch today and was wondering? 

    When the dozen eggs are eaten does another batch of liquid need to be made or can you add another dozen eggs to the existing  "juice"?

    Thanks,  John (BandCollector)
     
    Last edited: Dec 7, 2010
  18. ak1

    ak1 Master of the Pit OTBS Member

    I was thinking the same.

    A guy I know used to make pickled eggs with used up pickle brine.
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    Well, I tried one of the eggs tonight, after 96hrs.

    WOW!!! Good stuff!!! To my taste, not too sweet, but just enough of a hint of sweet. Whether this was due to the fact that I used maple sugar rather than white, I'm not sure.

    I think next time I'll make two batches, one with white & one with maple just too see if there Is any difference to me.
     
  20. thebarbequeen

    thebarbequeen Smoking Fanatic

    For those of us who haven't got easy access to maple sugar, would good maple syrup substitute?
     

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