Curley's Cajun Eggs

fatboy's menu one

A taste for pickled eggs is difficult to develop. In fact, I never have. Curley's Cajun Eggs recipe cures you of your curiosity but doesn't slow down to preserve the eggs in vinegar. The cayenne pepper, habaniero peppers and jalapeno peppers take over the role as preservative while adding a definite "bite."

If you don't want to suffer through the cooking process and you frequent New Orleans, look for these jewels on the menu at Café du Monde on Burgundy Street. A buck a piece.

Curley's Cajun Eggs
Curley's Cajun Eggs	Ever wonder about those pickled eggs sold at convenience stores? Well, wonder no more. Here we'll show you how to fix'em up. But we'll add a spicy, Cajun twist.
Ingredients	4 dozen hard boiled medium eggs 3 quarts jalapeno juice 2 oz. cayenne pepper 4 oz. chili habaniero peppers 4 cups sliced jalapeno peppers
Cooking Instructions	First, boil the eggs and peel the shells off. Then, layer the eggs and peppers in a gallon jug. Boil cayenne pepper and jalapeno juice. Pour this over the eggs and let set until the whole mess is at room temperature. Place in the refrigerator and age the eggs for about a week.
Comments	Don't worry about the stink. It's supposed to smell that way. You can back off on the spices to suite your taste, but don't go much hotter than the directions.

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