Low Carb Pickled Eggs
I've had a certain phrase on my mind this morning as I was photographing these pickled eggs.
The phrase was "Go suck an egg!". Where does it come from? And how does one do it? Sonny Crocket seemed to know. (below)
Here's what the Urban Dictionary says about the matter.
"Go suck and egg" is a nice way to tell someone to go soak your head, go shed some skin, get lost, get bent.
Scalper: I got U2 tickets at $800 - $900 a pop!
Curt: Go suck an egg!
Ok, so it means "get lost" only nicer. (Also, Curt was absolutely right. $800 bucks is way too much to pay for U2 tickets. $50, maybe.) But I get what it means. It's like, "Go away and do something stupid." But where did it come from?
According to some random people on the Internet, the phrase comes from an even stranger saying. It is short for "Don't try and teach your grandma to suck eggs." Apparently, grandmothers used to be very good at poking holes in eggs and sucking out the insides. Then they'd make a cake with the sucked out eggs and decorate the shells. (Ew!) The idea was that they were so good at this task that you would waste your time trying to teach them.
Weird, right? People say such strange things.
But eggs. Let's talk about pickled eggs for a minute.
This recipe is a low carb version of beet pickled eggs. That's when you take the purple liquid from beets, add in some vinegar and sugar and use it to pickle eggs. You hard boil the eggs, and submerge them in this liquid for 2-3 days, until they are a lovely bright purple color. My recipe fakes the beet juice with food coloring, the sugar with sugar-free sweetener, and uses a standard pickling mixture of vinegar, onions and pickling spices. The color is completely optional, of course, but I feel like it sets the tone for what you are about to eat.
All I ask is that you don't try and suck these eggs.
Let your grandma do it.
Low Carb Pickled Eggs
- 12 large eggs
- 1 cup warm water
- 2 cups red wine vinegar
- 1/2 cup powdered swerve or equivalent powdered sweetener
- 1 teaspoon coarse salt
- 4 teaspoons pickling spices
- 1 bay leaf
- 1/2 of an onion, sliced
- 3 teaspoons red food coloring
- 2 drops blue food coloring
1. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
2. Mix together the warm water, powdered sweetener, red wine vinegar, salt and food coloring until fully dissolved. Wear gloves to keep the food coloring from coloring your hands. (Resist the urge to put in more blue food coloring, since it will just go brown on you.)
3. Put the eggs, onion, bay leaf and spices in the pickling liquid in a plastic container and refrigerate for at least 2 days. Move the eggs around each day to make them as evenly colored as possible.
4. Wash off the pickling liquid and serve.
PREP TIME: 15 MIN COOK TIME: 15 MIN
NUTRITIONAL INFO: Serving Size: 2 eggs Calories 144 Fat 10g Protein 12g Carbs 1g Fiber 0g Net Carbs 1g