When I was a kid my mother and sister would make a big fuss once or twice a year about making up a gallon batch of pickled eggs. No way was I going to eat any of those things floating in that purple liquid full of beets and what looked like kelp. But Mom and Sis would eat them right up. I don't think I ever even tried them. A couple of years ago I found myself regretting not having at least tried them, but still, beets? Then hubby brought home a jar of pickled quail eggs from when he drove through Louisiana to help a friend move. I've watched enough Andrew Zimmern now to be a little more brave about what I'll try .... I ate half the jar before I sent them to work with him so I wouldn't eat them all. They were pickled in tobasco and the tobasco had worked its way through each egg. Delicious! I don't have quail eggs, and the tobasco doesn't work its way far into regular chicken eggs, but they're still delicious. I made these using our homemade beer vinegar and store bought tobasco. It will be four weeks before I can enjoy them, sadly, they're busy picklating at the mo'.
I made up several batches of these at Christmas one year. The fam was dubious but most of them came around. Although my brother cringed every time I opened the jar. They may taste delicious, but they smell like something you pay someone else to remove from your drain.