From the Culinary SOS archive: Philippe’s pickled eggs
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Mary Joy sent me an email over the weekend looking for the pickled eggs recipe from Philippe the Original in downtown Los Angeles:
‘There was a recipe in the Cuilinary SOS section on Thursday, April 10, 1986, for Philippe’s Pink Pickled Eggs. Can you find it? I hope so.’
Along with Philippe’s famous ‘French dipped’ sandwiches, a trip to this historic Los Angeles institution (it’ll be 103 years old this October) is often not complete without one of its brightly colored pickled eggs. The recipe is simple, combining hard-boiled eggs with a quick pickling mixture that you can refrigerate overnight before eating, or longer if desired.
The recipe follows the jump.
Click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you’d like to request, feel free to email me at noelle.carter@latimes.com. I’ll do my best to track it down.
-- Noelle Carter
Twitter/noellecarter
PINK PICKLED EGGS 6 hard-boiled eggs, shelled
3/4 cup juice drained from canned or cooked beets
1/2 cup dry red wine
3/4 cup vinegar
1 bay leaf
1/4 teaspoon allspice
3/4 teaspoon salt
Dash black pepper
1 clove garlic, crushed
Place eggs in quart jar. Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan. Heat but do not allow to boil. Pour hot liquid over eggs. Cool, then cover and refrigerate overnight or longer, if desired. Makes 6 eggs.
