“Listen up, guys, the Springfield Police have told me that 91% of all traffic accidents are caused by you six guys. So the bad news is we gotta start having designated drivers. We’ll choose the same way they pick the Pope. Everybody reach in and draw a pickled egg. Whoever gets the black egg stays sober tonight.” ~ Moe Szyslak, ‘The Simpsons’
It’s almost a cliché to think about a jar of pickled eggs sitting behind a 1940s dive bar, nestled in the dark beside crusty bottles of Old Crow, a water-stained Blatz sign and the bartender’s smoldering stogie stub. Yet with any Great American Saloon Tradition in danger of extinction – at least in the case of pickled eggs – it is my solemn duty of the owner of Dive Bars to bring it back better than before.
The presence of pickled eggs in barrooms most likely started in 17th century France, where a national egg surplus – as well as a requirement that establishments serving liquor must also serve food – led to hard-boiling them as free bar snacks. It was a practice that eventually spread to bars worldwide and remained popular until the mid-20th century, when public health codes (especially in NYC) made it a violation to keep cooked eggs at the bar without refrigeration.
Pickled eggs became – no pun intended – one solution. A hard-boiled egg cured in vinegar or brine and sealed in a jar could last for months as a tasty and affordable bar snack. German saloon owners had first introduced pickled eggs – along with lagers, which also had a longer shelf life – to working-class America in the mid-1880s. And like all great immigrant fare, there’s also bonus food science: Eggs contain the amino acid cysteine, which is key to liver function (and why eggs are an important part of your hangover breakfast) while the pickling process can generate probiotic bacteria that aids digestion. Bottom line, pickled eggs are not only good bar food, they’re good for you, too. In keeping with our tradition of supporting locally sourced foods and spirits, we went looking for pickled eggs that were legitimately farm-to-taproom. We found them from Katie Bogdanffy, a third-generation poultry farmer whose Yellow Bell Farms in Dutchess County sells 100% fresh and additive-free chickens, bone broths, eggs and small batch pâtés at farmers markets throughout Westchester County and NYC. We met Katie at the market in Rhinebeck and were immediately knocked out by her tangy farm-pickled eggs, which are made with a brine of apple cider vinegar and local honey. In fact – and pickleback fans take note – this brine is so flavorful that we serve the eggs in a shot of it. It’s low-carb, low-calorie, high-protein and absolutely my favorite new bar snack. At Dive Bars, we’re proud to be a part of the reborn tradition of pickled eggs at dive bars. They pair great with whatever you’re drinking, especially craft beer. Stop by Broadway Dive and bite into this healthy, historic and delicious tavern classic.
As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d’œuvre popular in pubs, bars, and taverns, and around the world in places where beer is served.
“Listen up, guys, the Springfield Police have told me that 91% of all traffic accidents are caused by you six guys. So the bad news is we gotta start having designated drivers. We’ll choose the same way they pick the Pope. Everybody reach in and draw a pickled egg. Whoever gets the black egg stays sober tonight.” ~ Moe Szyslak, ‘The Simpsons’
It’s almost a cliché to think about a jar of pickled eggs sitting behind a 1940s dive bar, nestled in the dark beside crusty bottles of Old Crow, a water-stained Blatz sign and the bartender’s smoldering stogie stub. Yet with any Great American Saloon Tradition in danger of extinction – at least in the case of pickled eggs – it is my solemn duty of the owner of Dive Bars to bring it back better than before.
Pickled eggs became – no pun intended – one solution. A hard-boiled egg cured in vinegar or brine and sealed in a jar could last for months as a tasty and affordable bar snack. German saloon owners had first introduced pickled eggs – along with lagers, which also had a longer shelf life – to working-class America in the mid-1880s. And like all great immigrant fare, there’s also bonus food science: Eggs contain the amino acid cysteine, which is key to liver function (and why eggs are an important part of your hangover breakfast) while the pickling process can generate probiotic bacteria that aids digestion. Bottom line, pickled eggs are not only good bar food, they’re good for you, too. In keeping with our tradition of supporting locally sourced foods and spirits, we went looking for pickled eggs that were legitimately farm-to-taproom. We found them from Katie Bogdanffy, a third-generation poultry farmer whose Yellow Bell Farms in Dutchess County sells 100% fresh and additive-free chickens, bone broths, eggs and small batch pâtés at farmers markets throughout Westchester County and NYC. We met Katie at the market in Rhinebeck and were immediately knocked out by her tangy farm-pickled eggs, which are made with a brine of apple cider vinegar and local honey. In fact – and pickleback fans take note – this brine is so flavorful that we serve the eggs in a shot of it. It’s low-carb, low-calorie, high-protein and absolutely my favorite new bar snack. At Dive Bars, we’re proud to be a part of the reborn tradition of pickled eggs at dive bars. They pair great with whatever you’re drinking, especially craft beer. Stop by Broadway Dive and bite into this healthy, historic and delicious tavern classic.
The presence of pickled eggs in barrooms most likely started in 17th century France, where a national egg surplus – as well as a requirement that establishments serving liquor must also serve food – led to hard-boiling them as free bar snacks. It was a practice that eventually spread to bars worldwide and remained popular until the mid-20th century, when public health codes (especially in NYC) made it a violation to keep cooked eggs at the bar without refrigeration.
According to Thrillists list profiling the Unofficial Bar Snack of Every State, the most popular items at bars include fried crab claws, chargrilled oysters, tamales, toasted ravioli, and several other complex dishes. Over time, as bars have continued to elevate their food, the once beloved bar snack of pickled eggs were left on a shelf and forgotten about. Maybe its their appearance, or the concept of them in general, but nonetheless their popularity has been on a downward trend for a while. In the present day, they only exist in dive bars that either appreciate the history of them or just dont feel like throwing them away.
According to the book, “The Invention of Everything” (per Google Books), bars eventually switched to pickled hard-boiled eggs because they could last even longer and made customers thirsty, so they would buy more drinks. On the flipside, the eggs provided a satisfying snack that would prevent patrons from getting too drunk and help with their future hangover. According to Punch, eggs contain cysteine, a key amino acid in helping liver function, so eggs and booze are a perfect match, even though it sounds kind of gross. So, the next time youre at a dive bar, see if you can spot the pickled eggs so you can appreciate how far bar food has come.
Pickled eggs may be hard to find in bars now, but back in the 1860s, they were used to attract patrons. According to Tales of the Cocktail, bars in New Orleans at the time advertised that they served free lunch in order to entice customers. These meals were typically served with a hard-boiled egg because the bars already had eggs on hand for select punches and cocktails. Not only were they practical from an inventory standpoint, they wouldnt spoil when theyre left out of the refrigerator for a few hours, which is ideal for a busy bar.
Bar snacks have come a long way from their humble beginnings of bowls of pretzels that have been sitting out for who knows how long and pickled eggs with a nice layer of dust on the lid of the jar. Nowadays, bars are going out of their way to present food that is a bit more elevated than typical pub fare.
The Forgotten Truth About Pickled Eggs
FAQ
Why do they have pickled eggs in bars?
What is the point of pickled eggs?
Why did bars have eggs?
Are pickled eggs healthy to eat?
Why do bars eat pickled eggs?
Eggs were traditionally pickled for preservation reasons, making them an attractive ready-made snack for bar owners looking to keep patrons in their seats. Once pickled, they can quickly be grabbed and served to customers with no cooking or cleanup. Plus, the tangy punch of vinegar in each bite ensures bar guests keep swigging down the beer.
Why do people eat pickled eggs?
As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d’œuvre popular in pubs, bars, and taverns, and around the world in places where beer is served.
What are bar pickled eggs?
Bar pickled eggs are quite simply pickled eggs commonly served in taverns around the world. These are particularly popular in Wisconsin where German immigrants brought their love of beer and penchant for pickling in the 1800’s. There are as many styles of bar pickled eggs as there are imaginations.
How do you pickle eggs at a bar?
Once pickled, they can quickly be grabbed and served to customers with no cooking or cleanup. Plus, the tangy punch of vinegar in each bite ensures bar guests keep swigging down the beer. The easiest way to pickle eggs is with a vinegar brine. My recipe uses white vinegar cut back with a cup of water, and sugar to soften the flavor.