BBQ Eggs
- Total Time
- 30 minutes, plus 7 days’ pickling
- Rating
- Comments
- Read comments
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Ingredients
- 1quart distilled white vinegar
- ½pound salted butter (2 sticks)
- ½pound lard (or butter)
- 2tablespoons salt, or to taste
- 2tablespoons cayenne pepper (3 if you like your dip really fiery)
- 2tablespoons ground black pepper (3 if you like your dip really fiery)
- 1tablespoon yellow mustard (optional)
- 1tablespoon ketchup (optional)
- 12large eggs
Nutritional analysis per serving (12 servings)
399 calories; 39 grams fat; 19 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dip: Place all the ingredients except the eggs in a deep pot along with ½ cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste.
- Step 2
Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes.
- Step 3
Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them.
- Step 4
Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.
- Depending on the size of the eggs and your container, you may have a little more dip than you need. Save any excess for spooning over grilled pork, chicken or steak.
Private Notes
Comments
How long are the eggs good for in the fridge once pickled?
It's been proven six ways from Sunday by reputable medical studies, in a myriad of medical jourals that: 1. Saturated fat and/or dietary cholesteal rconsumption does NOT in any way increase serum cholesterol. 2. Saturated fat consumption (without added sugars consumption) does NOT in any way cause heart disease or raise its risk. 3. Lard is mostly monosaturated. Just like olive oil. Why this information is taking so long to reach the mainstream media and the public is beyond me.
Why add lard/butter to pickling sauce?
I found this recipe fun to make but decidedly disappointing to eat. The eggs were neither very pickled nor very spicy. Contrary to the instructions, I kept the lard-butter disc afterward, because it’s versatile and tasty. TBH, that’s the best part of this recipe.
I’m going to try this, but I don’t understand the need for so much butter and lard. As a pickled / fermenter, I get the need for the seal it makes, to create an anaerobic condition. Don’t get me wrong, I’m a big fan of butter and lard. But I wonder if there is much added flavor from them since those fats congeal on the surface once the eggs are placed in the fridge.
I agree with the person wondering why the fat/cholesterol myth has been so hard to die. There is much research to show that fat is not bad for one's heart and yet I see people on TV talking about substitutions they've made to reduce fat. It is the PR for processed foods full of sugar and refined flours made by big food manufacturers. Read Gary Taubes book!
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