I went to a chip shop today, and recently I've been getting into the habit of adding a gherkin to my order, apparently pickle is my thing nowadays. But one thing I hadn't tried in the realm of pickling was an egg, and since this chip shop had a nice jar of them on the side, I figured today was the day to dive in and bite into a nice big, vinegary egg.
I think there's always that fear of the unknown when it comes to pickled eggs. How long have they been sitting there? How many diseases are they harbouring? But why is that just reserved for the egg? No one question jars of pickled onions or gherkins, they're accepted the way they are, and consumed with vigour. So I decided to dispel all misgivings about the suspicious jar of eggs and just bite straight into it. I was greeted with an egg with a taste of vinegar. That's it, nothing untoward happened, I just ate a tangy egg. It wasn't bad actually, not quite in the realm of an onion or gherkin, but it was sufficiently eggy and sufficiently pickled. Sure, it doesn't have the drastic change in flavour you get from pickling a cucumber, but maybe sometimes you just want a vinegary egg, and this is what you should order. Not bad, not bad at all.
My rating: 4/5
This is one of the reasons I'm a regular visitor, it's these little, well, random reviews you do. I don't believe any other food blogger would review a pickled egg from a local chippie.
ReplyDeletetry shaking one inside a bag of S&V crisps, all the flavouring crumbs and some bits of crisp should stick to the egg. well lush.
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