This is Part 7 and the final post in the savory egg series. My original plan was to post this as the second recipe in the series, but then I made it. The dish was remarkable and took me aback. The photos can’t portray how delicious it is, and there is no single ingredients that stands alone as the star. All of the elements come together to form a dish that is so luxurious it makes you feel guilty.
Pickled eggs have always scared me a little – they just seem a little unnatural. That big jar with a couple dozen eggs floating around has a look that makes me think they have been there since the bar opened. I had no desire to venture forth and try a pickled egg, especially at a bar. But, seeing as how I was making a whole series on savory eggs, how could I overlook one of the most common ways that people eat eggs?
I had been looking feverishly through recipe books, magazine clippings, and favorite blogs trying to find ideas for the egg series. So far I had a lopsided list favoring the sweet side. I was worried that I would end up with several recipes that looked and tasted the same if I didn’t find something a little outside the box and that’s where Joe Beef came to my rescue.
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