"The year was 2011. I was working my first editorial job in New York and my boss and I were leaving a Midtown hotel after attending some sort of media preview. As we walked by the fancy lobby bar, I noticed that sitting right there on top of the counter was a tree stand holding hard-boiled eggs, ready for snacking."
"Before Keith McNally's legendary Pravda closed in 2016, I was a frequent drinker of the SoHo bar's homemade horseradish vodka, served with a pickled quail egg at the bottom of the glass. At much divier digs across the river, I used to end my Fridays and Saturdays in the single-digit morning hours with a PBR and pickled eggs from Rocka Rolla (I think they were three for $2 at the time)."
A New York editorial employee noticed hard‑boiled eggs on a hotel bar counter in 2011 and developed a lasting fondness for pickled and hard‑boiled eggs as drinking snacks. The narrator frequently encountered pickled eggs at bars such as Pravda, where horseradish vodka was paired with a pickled quail egg, and at dive bars offering inexpensive pickled eggs with beer. Hard‑boiled and pickled eggs were historically common on bar counters and became popular in 1830s England and mid‑1800s America, often offered as complimentary fare in establishments that already used eggs in drinks. Many people, however, find the snack unappealing.
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