Pickled Eggs:
Preparation
After the eggs are hard boiled the shell is removed and they are submerged in a solution of
vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution used for pickles and other solutions which can impart a sweet or spicy taste. The final taste is largely determined by the pickling solution. The eggs are left in this solution for anywhere from one day to several months. Prolonged exposure to the pickling solution may result in the eggs developing a rubbery texture.
[2] Care should be taken to prepare the eggs properly. As with all home pickling recipes, proper procedures should be followed to avoid food poisoning.
[3]
One variant popular in
Pennsylvania Dutch country, known as
pickled beet eggs or
red beet eggs, includes whole
beets in the pickling solution to impart a pink or red color to the eggs.
The pickled eggs may be part of a main course,
hors d'oeuvres, or
garnishes.
[4]
In the
United Kingdom pickled eggs can be purchased from
Fish and Chip shops. They are also found in some more traditional Australian Fish and Chip establishments.
Pickled eggs have also traditionally been found behind the bar in Public Houses, and eaten with a pint of
beer. Finding a
pub that still serves them is becoming more difficult as people's tastes change.
[5] A quirk of buying a pickled egg from a pub is the method in which it is served. There is no single serving option as they are kept in large jars. Serving variations include; on a napkin, on a plate, on a cocktail stick, dropped in your hand, or dropped into a bag of salt and vinegar crisps.
Spicy pickled eggs, often prepared with jalapeño peppers is very popular in the
Upper Peninsula in
Michigan; namely in the area around
Michigan Technological University in
Houghton. Today they can be found at almost any bar in the area.
They are a popular option for
low-carbohydrate diets[
citation needed] because they are high in protein, but low in carbohydrates.
Pickled eggs have been linked to unpleasant smelling intestinal gas.
Eggs as well as
meat,
cabbage, and
cauliflower contain large concentrations of sulfur which are metabolized by intestinal flora into
hydrogen sulfide and
mercaptans.
These compounds are what give flatus its disagreeable odor. [1] [2] [3] New research seems to indicate that the production of hydrogen sulfide may have a positive effect on hypertension. [4][5] [6] 
opcorn:
