Pickled eggs tend to incite strong opinions. People generally a) have nostalgic memories of their Pawpaw buying one every Saturday from the perpetually unrefrigerated jar sitting on the counter of the corner store, but are kind of grossed out by the idea; b) love pickles and thus love pickled eggs; or c) have never tried them or maybe even heard of them, and think they sound abjectly horrifying.
We can bridge the gap, people. We can be skeeved out by the pickled eggs of yesteryear's dive bar. But delicious sour-salty pickled eggs that conform to modern-day food safety standards (i.e. put them in the damn fridge) can and should be greedily shoved down our gullets. I'm not sure what to do about the third group, because you’re just wrong. Pickled eggs rule.
See more & Recipe at: http://www.citypaper.com/blogs/feedbag/bcp-snackcrafting-a-recipe-for-berbere-pickled-quail-eggs-20140904,0,3107030.story#sthash.CqlyB1n9.dpuf