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pickled-eggs-msg - 11/7/15


Period pickled eggs. Recipes.


NOTE: See also the files: pickled-foods-msg, Preservng-CMA-art, eggs-msg, pickled-meats-msg, eggs-stuffed-msg, egg-storage-msg, fowls-a-birds-msg, vinegar-msg, pickled-fish-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Thu, 16 Oct 1997 15:02:54 -0400

From: "Louise Sugar" <dragonfyr at tycho.com>

Subject: Re: SC - Small Feasts-'unplanned' LONG


Ok let me try since I normally do this with no recipie at all .  I learned

this from my grandmother when I was very small and still use the same jar

after all these years.  It is a 2 quart jar I THINK.


I boil a dozen medium eggs to hard boiled stage, cool under running water

and shell.  On the stovetop heat equal portions (a cup or so) of apple cider

vinegar and beet juice/water(3:1 ratio) plus a small onion sliced and

separated into rings, 3 or 4 whole cloves and 3 or 4 peppercorns, 1/2 to 3/4

tsp of salt and 1/4 tsp of sugar. Bring just to a simmer and turn off stove.

Do not strain.  Place 3 thin slices of lemon in bottom of jar, pack in a

layer of eggs and some of the marinade then a second layer, marinade, eggs,

marinade to the top.  Be sure that the marinade completely covers the eggs

and cover with 3 thin slices of lemon.  cover jar with waxed paper, screw on

lid and place in fridge for a week or so....the longer  the tangier the eggs

become....after 3 or 4 days they are a lovely ruby color after a week or so

they are a browner red.  I have also made them have a hot tang by adding 1/8

tsp or less of red chile pepper.  You can adjust the amounts of marinade by

the addition of more vinegar and beet juice but try to keep the proportions

equal. I've made these for about 40 yrs now and love them also you can put

beets into the same marinade and have pickled beets as well.....DELISH!!!



Date: Mon, 20 Oct 1997 08:27:52 EDT

From: "Chanda Shaffer" <leanche at hotmail.com>

Subject: Pickled egg recipes



> Hard boil & peel about a dozen eggs. Open 2 cans of pickled, sliced

>beets. Heat liquid from beets with dill, garlic, peppercorns, bayleaf,





Mi'lady Angelique,


Your pickeled eggs sound wonderful.  I have never tried them with dill

and garlic. I will try it in the next batch I make.


   I make a similar recipe but I make my own pickling liquid.  I use

equal amounts of regular canned sliced beets-pour in the juice, sugar

and cider vinegar. heat in a saucepan with a sliced red onion and a

handful of whole cloves and a cinnamon stick. In a gallon glass jar,

layer the beets and peeled hard boiled eggs.  Pour the hot liquid over

the eggs  and cover.  keep in the fridge for a few days to let the

liquid seep into the eggs.


A gallon sized jar will hold about 1 1/2 doz. eggs and three cans of

beets with pickling liquid.


BTW if the eggs aren't gone in about a week they get kind of rubbery but

will still make wonderful deviled eggs





Date: Sat, 19 Feb 2000 11:00:46 EST

From: DianaFiona at aol.com

Subject: Re: SC - Pickled Onions and Eggs - Recipes pleas


    It just so happens that the cook for our small Collegium at the end of

last month is serving pickled eggs, so I asked him for his recipe. No

documentation, but at least it's already in a lage scale............ ;-)


                Ldy Diana




84 (7 dozen) large chicken eggs

cold water


1 gallon cider vinegar

10 bay leaves

4 to 7 large whole unbruised cloves peeled garlic

2 teaspoons sea salt

1-1/2 teaspoons ground turmeric

1 teaspoon whole mustard seed

1 teaspoon whole black pepper corns

1 stick cinnamon

? teaspoon whole coriander seed,

? teaspoon dried rosemary

? teaspoon dried sage

? teaspoon whole clove

? teaspoon whole celery seed

Outer peel of two oranges, grated

2 cups light honey


Turn the eggs upside down in their container and let set one hour at room

temperature.  Put eggs in large kettle with a trivet in the bottom to keep

the eggs from touching the inside bottom of the kettle.  Fill kettle with

cold water, 2 inches above the eggs. Heat to rolling boil.  Immediately

remove kettle from heat and let cool to room temperature.  This method of

hard boiling eggs prevents them from becoming rubbery.  Drain eggs and remove

shells and inner membrane as gently as one can to prevent damaging the tender

white of the eggs.  


Meanwhile, pour vinegar into non-reactive kettle with tight-fitting lid, such

as stainless steel, enameled or glass Dutch oven, do not use aluminum or

iron.   Put all the remaining ingredients except the honey into the vinegar.  

Bring to boil, occasionally stirring. Cover, reduce heat and simmer 10

minutes.  Stir in honey and turn off heat when honey is dissolved.  Cover

tightly and let kettle set while you are peeling the eggs.


Put peeled eggs into a large 3-4 gallon crock or non-reactive container.  

Pour over them the spiced vinegar. The eggs should be covered by 1 inch of

fluid.  If more fluid is needed, pour in a little more plain cider vinegar,

apple juice, wine or spring water.

The eggs should be stored in a cool place several days to two weeks until

ready to serve.


TO SERVE:  Remove eggs from the pickle and serve halved lengthwise, whole or

use as basis for deviled eggs.  Serve on an appetizer tray or with salad.



Date: Sat, 19 Feb 2000 22:25:44 -0500

From: "Robin Carroll-Mann" <harper at idt.net>

Subject: Re: SC - Pickled Onions and Eggs - Recipes pleas


And it came to pass on 19 Feb 00,, that Christine A Seelye-King wrote:

> Is this supposed

> to be from a period source, or does he know?  Since this seems to be from

> a Spanish source, Lady Brighid, does it look familiar to you?  Christianna





The title of this recipe is in Portuguese, not Spanish -- Algarve is a

province in southern Portugal.  I haven't seen a recipe like this in period

Spanish cuisine.  Sorry.


Lady Brighid ni Chiarain

Settmour Swamp, East (NJ)



Date: Sat, 16 Sep 2000 18:26:37 GMT

From: "pat fee" <lcatherinemc at hotmail.com>

Subject: SC - Preserving eggs.


I have come across an recipe from my family's cook book for preserving eggs

(the recipes will be up some time before Christmas.  The Scottish Royal

Society for Preservation of Historical Artifacts, has requested that we let

them copy the book, before any of it is released to the public.)

  I  have had this recipe in my files for years, it's the  modern

translation so I can use it. Does anyone know of any other recipes of this


  It goes some thing like this


   Take the eggs of good (trust worthy) hens, and boiul them until they are

firm.  Remove them of their shells and allow them to cool.

   Prepare a crock, add sliced red roots, (beets)and garlic. Place the

shelless eggs in it until it be almost full.

   Boiul good hearty vinegar and such herbs as dill and rosemary. Pour the

hot slurry(?)over the roots and eggs until covered.

Take a circle of wood that does fit the the crock's mouth and fit it in.  

Seal the whole top with bee's wax, or fat if that is what is available.


  Preserved Eggs


  1 dozen medium eggs hard boiled

  3 or 4 beets cooked, peeled and sliced

  5 or 6 cloves of garlic peeled and scored.

  hand full of fresh dill (or 1 Tbls. of dill seeds) and several sprigs of


  1/2 gallon good vinegar, I use white wine vinegar.


Place the cooked and peeled eggs in layers with the beets, garlic and herbs,

in a large jar with a non-metallic lid. Heat the Vinegar to boiling and pour

over the eggs etc. Cap and let set for at least one month.

  I prefer to not boil the herbs in the vinegar.  They seem to impart a

stronger flavor if layered in with the eggs.

  I would recommend storing these in the refrigerator, to insure food


  This is somewhat like a Polish recipe that I posted several months back.  

Which led me to wonder if there were more such around.


Lady Katherine McGuire



Date: Mon, 18 Sep 2000 16:43:07 GMT

From: "pat fee" <lcatherinemc at hotmail.com>

Subject: Re: SC - Preserving eggs.


Ok this is the translation, I was given by a lady that had had this in her

family for many generations.  The first time that it was recorded was in a

letter from the family matriarch to her son who was a retainer in the

household of a cleric in service to Mary (daughter to Henry VIII)  The group

of "letters" that this is contained is now in the Vatican museum.

   "Pickled Eggs" (Sophia Walsomecheck)


  Eggs that have not gone sour(I think they mean that smell alright)


  Vinegar made of grapes blessed by a Holy Father of the True Church.


  Beet root, from to garden of a pious women


  And also herbs, bay, caraway, garlic and leek, from the same.


  Take you the eggs and place them in a pot of suffient size to cover with

water.  Add a stone(Sophia says that this is about the size of a walnut) of

salt and water to cover them well.

  Boil until you can drop them  upon your cooking stone and they do not

brake apart.

  Take a well scoured jar(probably stone ware or pottery.)

season it with salted herbs.(Here Sophia tells me that a mixture of salt and

various herbs were used to "season" the containers used to preserve foods.

Different households used different mixtures)

  Remove the eggs from their armor(shells) and cut in thin pieces the beet

root and any herbs that do need it.

  Boil the beet root and herbs with the Vinegar until all to come together.

  Lay the eggs in rows across the bottom of the prepared jar.  Bath them in

Vinegar.  (I think they mean to layer the eggs and pour the Vinegar, and

beets/herbs over them. (I like to layer the beets, herbs and eggs and then

boil the Vinegar and pout it over until the crock is full.)

  Seal the jar with good cloth then pour bee's wax to keep out the ill

favored air.  I use a piece of cork, or a jar with a non metal lid.

  put away until the moon has circled four times.


  1 dozen medium eggs.

  4 or 5 small or baby beets cooked peeled and sliced thin.

  3 or 4 bay leaves

  2 tsps. caraway seeds

  2 large cloves garlic peeled and sliced

  2 large leeks white part only sliced thin.

  1 quart white wine Vinegar


  Boil the eggs until they are hard. Peel

  Cook the beets, peel and slice

  Slice the garlic and leeks

  Have a sterilized 1 1/2 quart or two quart jar (I use a large mayo jar

with a plastic lid)ready.

   Layer the eggs,beets, leeks and herbs, making sure that each layer has at

least a piece of bay leaf, and a few caraway seeds.

   Heat the Vinegar to boiling and pour it over the eggs etc., leaving at

least 1/2 inch head room.

   Cap and leave in the refrigerator until they have gained enough  "flavor"

to appeal to you.


  Lady Katherine Mc



Date: Tue, 26 Oct 2004 12:56:32 -0400

From: Daniel Myers <edouard at medievalcookery.com>

Subject: Re: [Sca-cooks] Pickled eggs? Period

To: jenne at fiedlerfamily.net, Cooks within the SCA

        <sca-cooks at ansteorra.org>


On Oct 26, 2004, at 11:24 AM, Jadwiga Zajaczkowa / Jenne Heise wrote:

> Has anybody on the list found documentation to indicate that pickled

> eggs were made before 1650?


I just did a quick search, and aside from the occasional "deviled egg"

recipe, this is the closest thing I could find.


TANSY EGGS. Grind a little ginger and some tansy, and moisten with

vinegar, strain and put in a dish of whole, peeled hard-cooked eggs.

- Le Menagier de Paris (J. Hinson, trans.)



The cookbooks checked in the search were:

        Forme of Cury

        Das Kuchbuch der Sabina Welserin

        Liber cure cocorum

        Libro di cucina / Libro per cuoco

        Le Menagier de Paris (Janet Hinson, trans.)

        A NEVV BOOKE of Cookerie

        A Proper newe Booke of Cokerye

        Two Fifteenth-Century Cookery-Books

        Le Viandier de Taillevent

        Wel ende edelike spijse


- Doc


   Edouard Halidai  (Daniel Myers)




Date: Fri, 27 Aug 2010 11:48:55 -0700

From: lilinah at earthlink.net

To: sca-cooks at lists.ansteorra.org

Subject: [Sca-cooks] Pickled Egg Questions


I recently noticed a recipe for pickled eggs in 1373 CE Mamluk-period

Egyptian Book of the Description of Familiar Foods (Kitab Wasf

al-At'ima al-Mu'tada). This book includes all of al-Baghdadi, a

confectioner's manual, a chapter cribbed from some other book on food

for invalids and those celebrating Lent, and heaps more recipes. The

recipe has peeled hard-cooked eggs rubbed with salt, cinnamon, and

ground coriander seed, then covered in pure wine vinegar.


I have heard talk on this list about pickled eggs, but have never

made them myself. So I have some questions.


First, how long should the hard cooked eggs sit in the vinegar before

they are sufficiently pickled? I realize this can vary based on what

else is in the vinegar/how strong the vinegar is. But what I am

getting at is, are they likely to be sufficiently sour after... 3

days? a week? 10 days? whatever?


Second, how long are they likely to keep? I realize this can vary

based on what is in the vinegar/how strong the vinegar is and the

temperature at which they are kept. But what I am getting at is: in a

camping situation, should they only be kept in the cooler?; can they

survive not in a cooler (yes, depends on heat and humidity of locale,

but...); at home in the refrigerator how long are they likely to

remain safe to eat?


Third, how strong was their vinegar likely to be? Based on a number

of pickling recipes that call for putting the main ingredient in pure

vinegar, and on a number of meat recipes that call for cooking the

meat (along with some spices) in pure vinegar, either they really

liked things intensely acidic, or their vinegar might not have been

quite as strong as ours. For example, one recipe called for putting

fresh rose petals in pure vinegar with no other ingredients; i would

think they would taste only of vinegar, unless the vinegar is not too

strong. Also, i cooked a savory recipe and diluted the vinegar (1/2

wine vinegar, 1/2 water), and people still complained it was too



Fourth, should the eggs, having been kept in pure wine vinegar, be

rinsed before eating?; merely blotted off; lustily consumed dripping

with vinegar?


Just curious before I end up wasting eggs and wine vinegar...


Also, I have read this book many times, but i guess i skimmed the

pickle section, because i hadn't noticed it before, although i did

take note of some of the other pickle recipes. Has anyone else

noticed pickled egg recipes in other SCA period Arabic language

cookbooks? SCA period European cookbooks?


Urtatim [that's err-tah-TEEM]

the persona formerly known as Anahita



From the fb "Society for Creative Anachronism" group:

CJ Lewis

September 21 at 11:04pm · Victoria, Canada

I am searching rather unsuccessfully for documentable pickled egg recipes. The recipe can be from anywhere in the pre-17th century (so 1599 or earlier) anywhere in the world.


Lady Runa

Perhaps this will help or start you in a direction that will help: "Vinegar pickling of all kinds of food suddenly became very popular in the sixteenth century in England, when salted foods were losing favor and were gradually being relegated to the food of the poor. When the English farmer's wife had a glut of eggs, she would boil then hard, shell them, and pile them into earthenware or glass jars and over them scalding vinegar well seasoned with pepper, ginger, garlic, and allspice. "The eggs are fit to use after a month" and were quite a treat in the farmhouse kitchen."

---Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World, Sue Shephard [Simon & Schuster:New York] 2000 (p. 96)


Adler von Drackenstein

I don't have documentation at hand, but you can pickle eggs in the whey that you get after making cheese.


JoAnn 'Olwen' Turner

Here's one page that's ALL about eggs. If you scroll down, Pickled eggs are partway down the page. She includes a ton of information about eggs from Roman times on, and in the section about boiled eggs, there's a reference ot a recipe that sounds like a pickled egg. I know pickled eggs are very period. Boiling an egg was a lot of work, so it made mroe sense to pickle the darn things. It also demonstrated your wealth. The more time consuming the process was, the more impressed your guests would be (that info comes from the Tudor Feast show on the BBC). http://www.foodtimeline.org/foodeggs.html


JoAnn 'Olwen' Turner

I'm also certain I've seen recipes for them in some of the regular sources used in the SCA, like Pleyn Delit, Take a Thousand Eggs or More and so on. And in Middle Eastern recipe books.


JoAnn 'Olwen' Turner

I did find a reference to eggs preserved in olive oil, in Annals of the Caliphs Kitchens.


David Friedman Googling, I found:


The Description of Familiar Foods includes the following recipe:


“Baid Mukhallal – Take boiled eggs and peel and sprinkle with a little ground salt and Chinese cinnamon [cassia] and dry coriander. Then arrange them in a glass jar and pour wine vinegar on them, and put it up.”


(_Medieval Arab Cookery_ p. 397)

9/23/15 at 5:38pm


‪JoAnn 'Olwen' Turner‪

Okay, I found something. "Eggs cooked in water. Cook the eggs in water and when they are hard, peel them and split down the middle from end to end, put them on a plate with butter, a little verjuice, white powder, a little saffron with fine spices and chopped herbs, and salt. When you want to serve them let them boil over the coals between two plates and serve hot in summer. In winter in place of the herbs, mix in mustard." This is from The Most Excellent Book of Cookery, An edition and translation of the sixteenth century Livre Fort Excellent de Cuysine, edited and translated by Timothy J. Tomasik and Ken Albala, 2014: Prospect Books, Totnes, Devon. The original work was published in Lyon in 1555. This recipe is on page 161.‬

There are also recipes on the same page for cooking eggs so they come out different colours, but it's not clear if you're boiling the eggs or poaching them. One recipe sounds more like poaching than boiling.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org