I went on a bit of an egg binge to cross some more items off the Big Eat List. First I tackled the deviled eggs at Park Tavern. Although they were good, they weren’t spectacular. My iPhone pictures didn’t turn out great because it was pretty dark so I pulled one from SF Gate.
We then headed over to Comstock Saloon to try out the pickled egg. The egg white was pickled throughout and had a thick texture. The yolk ended up being a bit dry but balanced out the sour taste of the egg white. A nice treat to accompany their hand crafted cocktails (the Saint’s Buck is my favourite).
Lucky for us, Comstock’s chef Carlos Espinas spilled the beans on his picked egg recipe a couple of years ago on SF Weekly. I’m thinking of halving the recipe and giving it a try this weekend:
For the brine:
2 quarts white wine vinegar
2 quarts water
1/2 cup salt
4 whole dried chile pods (chile de arbol pods, for instance) or 1 tablespoon red chile flakes
1 tablespoon paprika
1 head of garlic, split in half lengthwise
1 tablespoon whole mustard seed
1 tablespoon whole black peppercorns
1 sprig of thyme
1. First, you’ll want to medium-boil your eggs. The goal is an egg with a yolk that’s set, but without the sulfurous green rim of an overcooked egg. We like to bring a large pot of water ― let’s say 3 quarts ― to a simmer, or just below boiling. Technically, we’re looking for 190° F. For those without a handy-dandy thermometer, you’ll want to look for a slow, steady stream of bubbles. A friend refers to this as a “champagne simmer.”
2. Once the water is up to temperature, carefully place the eggs in the pot and cook for 9 minutes or so. After they’re done, pull them out and place them in an ice bath or under cool running water to stop the cooking.
3. When the eggs are cool, peel and place in the jar or [nonreactive] jar that you want to pickle them in.
4. Place all brine ingredients in a pot and bring to a boil. Simmer for 5 minutes and pour over the eggs. It’s best to refrigerate them. The longer you let the eggs sit in the brine, the more pronounced the flavors become.Want to see what else I have crossed off of the 7 x 7 2012 Big Eat list? Bar Crudo’s seafood chowder Kelvin made ice-cream at Smitten Carnitas at Nopalito Fried green beans at Coco500 Prime rib at House of Prime Rib Argentine beef empanada at Venga Empanadas Dim sum at Ton Kiang Pizza margherita at Pizzeria Delfina Meatloaf sandwich at Fatted Calf