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Article: IT'S TIME TO GIVE PICKLED EGGS ANOTHER TRY
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- July 18, 2002
- Author:
CopyrightCopyright 2002 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Several months ago, a New Orleans friend presented me with a gift
jar of Cajun pickled quail eggs. Sharp and peppery, they are
definitely not like the traditional pickled eggs one might find in an
English pub. Hard-boiled, then marinated in vinegar with an
incendiary combination of Cajun seasonings until they acquire a
malevolent orange tint, these quail eggs are something of a Louisiana
delicacy.
When flavored with beets or curry or various types of hot peppers,
pickled chicken eggs are an addictive alternative to deviled eggs and
a great match with dark bread, cold meats, cheeses, and microbrewery
beer.
In New York, Pennsylvania, and parts of the Midwest, pickling eggs
with beets is an ...