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I'm weak, I could not resist the temptation to crack open the Sriracha Eggs today when I got home from work.
Yeah, I said I'd wait at least a week, but I opened the fridge to shake them and they called to me, "Taste us" they said "we look so yummy, don't we."
With which I had to agree, so I cracked it open to try just one.
The smell was wonderful, the egg was a light shade of pink and it wobbled around the plate enticingly. I sliced it open and there was just the barest ring of color permeating the edges. It tasted very much like what I remembered the old spicy pickled eggs to taste, but with more depth from the onion and garlic.
The heat was very mild, surprisingly so, but it tasted great!
http://i152.photobucket.com/albums/s...psi4cgcxws.jpg
http://i152.photobucket.com/albums/s...psusdihjlq.jpg
http://i152.photobucket.com/albums/s...psxf82sjya.jpg
Now as to the Sriracha Onions.
They Are Freaking Incredible!
I hit the sweet spot on these, nirvana in a jar.
The onions are still crunchy and juicy, the flavors seem well balanced to me and they've a really nice color.
I layered these with two handfuls of chopped Jalapenos/Garlic before adding the brine.
The heat was very nice, they're just hot enough to let you get a mild endorphin rush.
They're so good I ate a third of the jar.
http://i152.photobucket.com/albums/s...ps9vjvwrub.jpg
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Better get some more jars!
Damn that looks good, I may have to try both recipes.
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I loved pickled onions, Im going to try this soon.
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I very much look forward to the Sriracha Onions on my next smoked pulled pork, gonna make some killer sammiches.
The regular ones will be good on BBQ too, but on many other things, e.g. taco garnish, in coleslaw, on Rubens instead of Kraut and etc.
I get the feeling the eggs may need a month to really mature.
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you just named two things that i was thinking the onions would be great with...a ruben (i'd probably still add some kraut) and coleslaw.
great job!
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One Week
Eggs have firmed up a bit, flavor is stronger but the heat hasn't increased.
I don't see any more penetration of color into the whites.
Delicious, but so far not what I'm looking for, which is HOT!
I added a heaping tsp of Hillbilly Gunpowder to the brine.
It is a mix of six chiles including some of the hottest in the world, e.g. Carolina Reapers, Ghost and more.
http://i152.photobucket.com/albums/s...ps2gtmwa4f.jpg
http://i152.photobucket.com/albums/s...pslspums0w.jpg
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Week Two, + a few days
I've finally attained a decent heat with these eggs by adding a heaping tsp of the Hillbilly Gunpowder last week.
Very nice spiciness overall, but not too hot to distract from the egg.
Good color, but no more penetration of color into the whites.
http://i152.photobucket.com/albums/s...pswnzqh31b.jpg
http://i152.photobucket.com/albums/s...psof9cx2iq.jpg
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Again... The Sriracha Pickled Onions are Fan'freaking'tastic!
A pic of both of them side by side... A nice snack.
http://i152.photobucket.com/albums/s...psnaaqhtiw.jpg
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Got a batch of the onions boiling in the canner. I didn't find the brine too bad although I did cook it outside. I cut back a hair on the yucateco but other than that followed the recipe almost exact. I had some left over brine and some space in the canner so I do a pint jar of carrots and a half pint jar of garlic.
Ive done the garlic before in just a regular brine and it is excellent, the longer it sits the milder and better it gets. Im looking forward to some sriracha pickled garlic now.
