Well, we got some free eggs, which is why this came up-including a few duck eggs, but I like the label 'free preserved duck egg". It's free? Woo-hoo!! Asian grocers are great for some things, but.....pickled eggs..............I don't think so. "Rapid" pickling Bernie? You mean higher vinegar concentrations, or maybe the "fridge pickle" approach? It's fast, eggs were great-but did get a little rubbery after a couple weeks. For those who have no idea what im talking about, This is a complicated recipe I think, but you get the idea. http://allrecipes.com.au/recipe/2043/pickled-eggs.aspx Basically, plonk a bunch of hard boiled eggs in a hot vinegar solution, with xyz flavouring ingredients/things, make airtight and leave for a bit. Few days, a week, or months, I find it hard to believe on past results they wont fall apart by that time, but i used a refrigerator style recipe, (presumably fast pickling) not room temp . Obviously, willthedumbshine might prefer pickled old gym socks, due to the absence of anything good whatsoever. I'm also looking at getting into homemade sauerkraut, fWIW....BTW, this is not something I would trust to a bar as fingerfood, (the eggs that is, who in the fuck eats sauerkraut as fingerfood in a bar!?) it's homemade, so I know whats in it, or I wouldn't trust it for sure. I'm a bit of a foodie, thats all, (when Im not to wasted from my spectacular homebrew) so I like messing around to get "excellent" homemade gear.
Are those duck egg thingies the eggs that are placed in the ground to rot and then eaten? I heard they do that in Korea or Japan, forget which. Has anybody experimented with eggs other than duck or chicken? One could envision pickled quail eggs used as an ingredient in a gourmet dish as an example. A gourmand could charge premium for the obscurity and audacity if it were palatable.
No, it's basically a big fraud. Most modern pickled duck (or other) eggs are only a few months old, some longer, but then.....weird thing is, their perfectly hygienic, mostly, and you could, theoretically, I you chose to, eat a thousand year old egg. I have no freaking idea what it might taste like, but then , Im not an expert on the matter. They make them look aged, by pickling them in the shell, (lightly crack the shell)the calcium dissolves, leaving weird striations etc in the egg itself from the pickling agent itself. Making it look older.
We used to just put some eggs in jars of pickle juice, after the pickles were all eaten. Just boiled, peeled and plonked 'em in there. After a week or so, they tasted pretty good to me. Never have tried to "customize" the picklin' sauce. Could be worth a try tho...