Bob (this one) > wrote in message
...
> The Ranger wrote:
> > I'm with you, Bob (not this one), on the flavor being less
> > subtle than Bob (this one) posted about. I'd be curious
> > why his eggs didn't latch onto the different flavors he used.
> >
> Average time in solutions about 12 hours, not a lot of
> cracking first time around, not really a lot second time,
> either, no extra seasoning to strengthen flavors, solutions
> diluted. I mixed the beet juice 50-50 with water to get
> a lighter color. Given that I was adding layers of color,
> I didn't want any of them to be so intense that they'd
> overwhelm the others. This was more about color than
> flavor since I made dips to the eggs to be eaten with.

Okay; I missed that you cut the soak-solution. I'm a little less subtle when
I make them. I like pickled eggs; just can't get enough of them but
understand why others would want a less in-your-face taste (especially where
sauces are the attraction after the eye-candy feast.)

[snip]
> > My marble eggs (black tea, pickled peppers [usually
> > jalapeno], and beet are my crew's favorite flavors)
> > are not subtle in grabbing whatever flavor they're
> > soaked in.
> >
> A longer soak would certainly give stronger flavors. But
> I don't want the colors to end up muddy at the expense
> of more flavor.
>
> What do yours look like? Do you do multiple solutions
> for each egg like I described?

The beet juice are purple, almost a royal purple. The jalapeno eggs are
generally red/pink (I add red dye to warn people of pending heat.) The tea
eggs are dark gray (charcoal) to light gray. I don't double-crack them;
never thought of that. Thanks for the idea. I'm off to give it a try
tonight.

The Ranger