The Black Dog in Camblesforth certainly used to.
Ah, I was never brave enough to head out that way
Pilsbury
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Packet of ready salted crisps, opened behind the bar and a pickled egg dropped in before handing to the punter.
Certainly I have done it a few times in my early bartending days.
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chez
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That sounds *terrifying*.
I'm not sure how the legislation goes for me selling them as individual eggs. I will enquire.
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Rob R
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That sounds *terrifying*.
I'm not sure how the legislation goes for me selling them as individual eggs. I will enquire. |
You'll probably have to add a section to your HACCP for dropping your false nails in the pickled egg jar, along with the mandatory hand washing facilities between handling raw & pickled eggs, in triplicate...
chez
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*shudder*
The EHO has already asked me to put up 'No Smoking' signs in my kitchen
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jamanda
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*shudder*
The EHO has already asked me to put up 'No Smoking' signs in my kitchen |
No setting fire to tea then.
chez
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That hardly ever happens
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Behemoth
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It's certainly a done thing in pubs up North. To be fair it's not generally quail's eggs. |
Not any more. No more seafood man, duty free tobacco or knock off DVDs. How I miss back street boozers.
sean
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The pub up the road from us (now closed down) had disturbing sachets of cockles on a card behind the bar next to the peanuts and pork scratchings.
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Behemoth
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Regardless of their real names, it was always Baccy John, Willie Winkle and Lee DVD.
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Nick
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Ooh, pickled egg in cheese and onion crisps. Dee-lish.
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alison
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Don't forget to factor in the cooking time / power for the eggs too.
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Bodger
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Pickled eggs and crisps ? If you weren't careful, you could fart and cut your a**e to shreds !
Now here is something to get your teeth into. Its a venture that i've definately been considering. I priced up pallets of bottles a few months ago. Its the same company that supplies my bottles. Per bottle and lid they are very reasonable but you do get rather a lot on a pallet.
http://www.eggpub.com/pickled_egg_recipe_kitchen.php
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Rusticwood
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Could you get some bags of crisps too so you can you sell a bag of crisps with an egg in for people to eat as they shop? |
Ah,with a few pints beforehand, the culinary delights of a misspend youth
chez
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I have been making enquiries. Apparently the egg-in-the-crisps thing is not just a Northern culinary delight.
I'm going to wait a couple of weeks before selling them to let them steep.
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Pilsbury
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To be honest I have a little jar of chilli vinegar on my desk and it holds 2 eggs. When I eat one I pop a new one in the bottom and leave t like that so I have been known to have it after just a couple of days in the vinegar, I must admit it was bodgers plan that tempted me to try them and its really nice and simple.
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Bodger
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I have been making enquiries. Apparently the egg-in-the-crisps thing is not just a Northern culinary delight.
I'm going to wait a couple of weeks before selling them to let them steep. |
I think that it should be six weeks before you sell them, otherwise all you're selling is hard boiled eggs in vinegar.
Nick
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Six weeks is a long time. Especially for quails eggs.
So, why not sell some at a week, or two old? These are pickled eggs nouveau, and some at a month old. These are your matured ones, and the special, classic vintage brand, with a higher price tag, only for those that dare, are six weeks old, or even older. You'll want a black and gold label, possibly with a gothic script, for these.
They'll probably taste the same, but you get to increase the value and desirability of your stock the longer it doesn't sell, for. Bet you it works.
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chez
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Quail literally only take a couple of weeks, they are so small; they can get very strong after that. I used to sell quite a lot of them when I kept quail during my teenage years.
Nick - good idea .
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Nick
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It's brilliant.
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Bodger
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Re: Pickled egg pricing?I've finally made time to pickle some of my egg surplus, with a view to selling on the market stall in the run-up to Christmas.
Does anyone already do this and if so, how have you presented them and priced them?
As a starter-run, I have used pre-prepared pickling vinegar, which I don't think looks as nice in the jars as fancier condiments; but it's kept the process simple.
I've got
1. little round jars that take 17 quails eggs - I've scattered a few red peppercorns in these - egg cost is 20p each if I sell them by the dozen in boxes, so that works out at £3.40 without any bells and whistles. Jar, 60p. = £4
2. jars that take eight nice sized hens eggs - cost of eggs, £2, Jar £1 = £3
3. great big jars that will take sixteen or twenty - cost of eggs, £5, Jar, £2 = £7
I've been given the vinegar this time, but Sarsons pickling vinegar is a couple of pounds a litre.
Should I stick 10% on? 20%?
Any advice welcome.
I'm thinking of doing nice raffia-type tags on them. (*bows in direction of Earthyvirgo*) |
I could have sworn that you said you were doing hen eggs as well as quail eggs and that any advice was welcome.
chez
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I didn't say your advice *wasn't* welcome. I was just pontificating about selling the quail eggs sooner.
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sicknote
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Bit late with a response to this as been busy, however we did very well with our Quail eggs. We sold them in jars of 9 - 12 (depending on size of the egg).
We found Malt/Distilled Vinegars to be too strong for the eggs (Hen and Quail) so used White Wine and Balsamic. These were VERY popular as they are not as harsh, flavoured vinegars are also popular as they are already seasoned/flavoured for using as canapes or with a salad. We had planned to use beetroot in the vinegar to help make the eggs red/purple and with time this seeps into the whites.
We charge £3.50 for White Wine Quail eggs and £4.50 for Balsamic, our margins on these were good (approx 45/50%). We found it more beneficial to have a niche (flavoured vinegars etc) as we got fed up of the 'they only cost £xx in Tescos' comments.
Oh an don't make loads as they don't have a very long shelf life (6 months from date of pickling, we used warm vinegar as this helps with the flavour and shelf life)
HTH
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chez
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Thanks, David, much appreciated.
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sicknote
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Oh and they are quite popular in Watchet pickled or plain
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sean
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Pubs in Oxford used to do it too. I haven't seen a jar of pickled eggs in a pub for yonks. |
However the Conservative Club has a jar of pickled eggs next to the bags of pork scratchings...could this be a new taste sensation?
chez
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Good to know ...
ETA: that was to sicknote.
Sean - you are frequenting the Conservative Club?
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sean
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The Royal Exchange went bust.
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Nicky cigreen
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Packet of ready salted crisps, opened behind the bar and a pickled egg dropped in before handing to the punter.
Certainly I have done it a few times in my early bartending days. |
so explain to this Southerner....
how does it work surely you end up with soggy vinegary crisps?
do you crush the crisps to dip the egg in it?
signed confused of Devon
gardening-girl
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Packet of ready salted crisps, opened behind the bar and a pickled egg dropped in before handing to the punter.
Certainly I have done it a few times in my early bartending days. |
so explain to this Southerner....
how does it work surely you end up with soggy vinegary crisps?
do you crush the crisps to dip the egg in it?
signed confused of Devon
My southener oh recons it should be salt & vinegar crisps.No crushing of crisps needed.
Pilsbury
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Funny enough when the egg comes out the viniger with a couple of shakes its pretty dry so dropping it into plain crisps give the crisps a hint of vinegar and the egg a splash of salt improving both, eat a few crisps, a bite of egg then back to the crisps and so on is how they did it.
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