ALLIGATOR EGGS (PICKLED EGGS)
Make and share this Alligator Eggs (Pickled Eggs) recipe from Food.com.
Provided by gailanng
Categories Spicy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel freshly boiled eggs when room temperature. Do not use refrigerated-cooled eggs. Carefully place room-temp eggs (too hot eggs will stick together) into a glass jar (preferably a pint-size canning jar). Allow for at least 1/2 inch to the rim to be sure the eggs are covered completely with the brine.
- To a non-reactive saucepan add together the water and vinegar. (You will want a 50/50 ratio of vinegar to water.). Heat just until warmed.
- In the meantime to the eggs in the jar, add the crab boil and crushed red pepper flakes or Sriracha.
- Pour the warmed vinegar/water mixture over the eggs and screw on lid. The seasonings will mix throughout the jar as you pour the liquid. Carefully flip the jar and swirl it a bit to make sure the spices mix around.
- Leave on kitchen counter for about 1 hour, then place in refrigerator.
- Allow the jar to sit for about a week to absorb the seasoning.
- Keep refrigerated until ready to use. Note: You can take them out of the brine and bring them to room temperature before eating, if you wish.
Nutrition Facts : Calories 114, Fat 7.2, SaturatedFat 2.4, Cholesterol 279, Sodium 689.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 9.5
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