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After refrigerating pickled eggs can you leave unrefrigerated?

E

eckstg

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After I boiled eggs added warm brine into jar over eggs capped and refrigerated for 10 days can I remove from refrigerator and keep them at room temperature?

The receipe i used called to refrigerate after cooking for 8 to 10 days.Im guessing this is to allow time for absorbtion of spices for improved taste with the wait?

Would eggs be similar to mayonaise as far as if once refrigerated has to stay refrigerated or if left out in room temperature after refrigeration spoils quickly?
 
Interesting question.

I always refrigerate them. But I have no hard data, one way or another, whether it's necessary. It just seems right to me, so I do it.
 
eckstg said:
After I boiled eggs added warm brine into jar over eggs capped and refrigerated for 10 days can I remove from refrigerator and keep them at room temperature?

The receipe i used called to refrigerate after cooking for 8 to 10 days.Im guessing this is to allow time for absorbtion of spices for improved taste with the wait?

Would eggs be similar to mayonaise as far as if once refrigerated has to stay refrigerated or if left out in room temperature after refrigeration spoils quickly?
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Ten days of "brining" is for the flavor - that is normal with many pickled egg recipes.

As far as taking them out of the refrigerator - no longer than a meal time. Hard cooked eggs will spoil and bacteria sets in.

Many have said that any prepared foods should not sit out more than 2 hours -when enjoying a meal - at room temperature. I totally disagree with that.

Remember the rule - 40 degress F. to 140 degrees F. is nothing but a breeding ground for bacteria.

Immediately after eating, foods are put away in my house.

I hope this helps.

Mama
 
Well, if refrigerating pickled eggs was necessary, there would be a lot of sick people leaving bars on a Saturday night. I cannot tell you how many taverns I have seen with a big jar of pickled eggs behind the bar. Heck, we used to have bets that nobody could eat 5 in a minute in my younger wilder days.

I would think that you have to refrigerate them during the brining process, but after that, the high acidity and salt content keeps bacteria at bay. According to Wiki, no refrigeration is needed:

Pickled egg - Wikipedia, the free encyclopedia

Pickled eggs are also popular with campers because they do not require refrigeration once they have been prepared.
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Edit:

This does bring back memories for me.. My mother used to make pickled eggs when I was a kid from the brine left over from a pickle jar. We would get quite a talkin to if we threw out the pickle jar/brine when all the pickles were gone.

I will say this other note on refrigeration, pickled eggs in my opinion taste better cold, so if you are basing it on that, I would say, put them in the fridge.
 
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Jafo,

My grandmother did the same thing with her pickle juice, only she
"kicked it up a notch" and added beet juice so we would have the pretty and tasty pickeled eggs.

I never knew they needed refrigeration as they were kept in jars on the counter, although I preferred mine cold. So anytime I pickle eggs myself I store them in the fridge. I always thought like the pickling made it unnecessary to refrigerate, like you mentioned those jars they keep in the bars, etc...

My kids love pickeled eggs, but only the ones with the beet juice added to the brine.

CCCathy
 
"Care should be taken to prepare the eggs properly. As with all home pickling recipes, proper procedures should be followed to avoid food poisoning."

As with all things, if you do the recipes "properly" you are won't usually have a problem. However, one cannot assume that everyone in a home environment is going to do everything properly, etc.

With that said, I personally always refrigerate the pickled eggs with the knowledge in the back of my head that I probably could leave them out for awhile if I wanted.
 
Jafo232 said:
Well, if refrigerating pickled eggs was necessary, there would be a lot of sick people leaving bars on a Saturday night. I cannot tell you how many taverns I have seen with a big jar of pickled eggs behind the bar. Heck, we used to have bets that nobody could eat 5 in a minute in my younger wilder days.


Jafo - I had to chuckle with this one! After enough brews/drinks - the one that is "pickled" is not the egg! After enough drinks no one would know if they had food poisoning anyway!

Thanks for the smiles!!!




:p
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I did mean after you added the pickling solution onto the eggs in jar is it necessary to refrigerate or is it ok to just leave the jar eggs and solution out on the counter sealed for a couple months until eggs are eaten?

I like making mine in large batches in gallon jars about 3 dozen eggs per and wouldnt want to waste the refrerator space on them if possibly they keep in jars in solution at room temperature.

Also about reusing store bought brine/jars when eggs are eaten can i simply drop another batch into solution seal and have a simple and safe new batch of pickled eggs?Would i have to refrigerate the new eggs after dropping into solution?

Thxs for all your input it is very helpful and appreciated!
 
You do have to refrigerate WHILE the eggs are brining. It is only after they are fully pickled they become resistant to spoilage.
 
Originally Posted by eckstg
After I boiled eggs added warm brine into jar over eggs capped and refrigerated for 10 days can I remove from refrigerator and keep them at room temperature?

eckstg, If you don't mind my asking, what does your brine consist of
for your pickled eggs. I love to make pickled eggs but haven't heard of the brining process.
 
Well its been 9 months since i made the pickled eggs and receipe i used was found after googling simple pickled egg receipe.I cant remember exactly which i used but this receipe here appears to be it.

* 12 extra large eggs
* 1 1/2 cups distilled white vinegar
* 1 1/2 cups water
* 1 tablespoon pickling spice
* 1 clove garlic, crushed
* 1 bay leaf

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
 
Thanks eckstag. Recipe is similar to the one I used
for pickled eggs minus the clove garlic and bay leaves.
I just added Red beets and sugar and they turned out perfect.
 
I'm probably lucky not to have died from food poisoning, lol. Remembering back to when I was a kid. My father, after one of those really big jars of pickles had been consumed, would then place the hard boiled eggs ( usually left over Easter eggs) and smoked sausage or kielbasa in the pickle juice. Now there were 11 of us in our home so they didn't sit in the jar that long but none of us to my recollection ever became sick and it was never refrigerated.
 
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