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Bad Boys Spicy Pickled Eggs

Bad Boys Eggs

Discovering this particular product represents one of those bizarre coincidences that sometimes happens in life… One morning I was corresponding with a friend about pickling and I mentioned that I liked pickled eggs but had only had one sort here in Iqaluit. The brand I mentioned were brine pickled (with a little touch of vinegar, as I recall) and I only ever bought one jar. They were, I told my friend, very nicely cooked with the yolks well centered, and could be useful for masking devilled eggs, or the like, but they were pretty bland and could use have used something to spice them up a bit.

Well, that very afternoon, while shopping, I saw these ‘Bad Boys’, described as ‘Spicy Pickled Eggs’, and I had to buy them. The jar lists onions, mustard seeds and ‘spices’ on the label (one wonders what they think mustard seeds are?), but there are black peppercorns in the mix, as well as enough dried chili to turn the vinegar a pinkish hue. On initial inspection, it certainly sounded like these would be an improvement over the first variety…

Sadly, this was not the case. The pickling medium was very tasty, and did penetrate the eggs to some degree, but, unfortunately, they just weren’t well cooked. They were overdone, leaving the texture soft and not very pleasant, and it is damned difficult getting an egg out of the jar without breaking it. They were so friable, I pretty much destroyed too before finally fishing out the one you see in the above picture. Naturally, in that state they don’t even have the advantage of being used for anything involving presentation… I guess the only thing I can do is to have a go at pickling some eggs myself.

6 thoughts on “Bad Boys Spicy Pickled Eggs

  1. Wow, John,
    I decided this morning to do some pickled eggs 🙂 What a coincidence 🙂
    I once had a boss (James Fraser), who told me when we ran into each other in the men’s room :
    “Great minds pee at the same time”.
    Guess the same applies to pickling eggs 🙂
    Cheers !

  2. If you like spicy, there are several recipes on the net for Sriracha pickled eggs that are good, although I usually also add a tbsp of Huy Fong Chili Garlic sauce to the mix to amp the flavour. I have also made them using the Filipino spicy vinegar called Sukang Maasim (Datu Puti brand is quite widely available)–the vinegar is really spicy so dilute it with some water when making your brine.

    1. I’m planning to do some English Fish and Chip Shop style one’s first, using Malt Vinegar if I can lay my hands on it (not generally available here). Using Sriracha for a spicy version is not a bad idea …

  3. I’ve never been fond of pickled eggs, but this post has me thinking the problem might be in the store bought versions. I should try making my own, and definitely spicy.

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