Pickled Eggs 101 Recipes

TRADITIONAL PICKLED EGGS

Steps:

• In medium saucepan, combine together ½ cup (125 mL) water, white vinegar, apple cider vinegar, sugar, onion, pickling spices, salt and chili flakes, if using. Bring to boil, stirring frequently, until sugar dissolves. Remove from heat.
• Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar. Top up with more water, if necessary, to ensure eggs are completely covered. Cover jar with lid.
• Let cool on counter, and refrigerate for at least two days before enjoying.

PICKLED EGGS 101 =)

Steps:

• Tap a tiny air hole into the large end of each egg with a needle, sharp knife or egg piercer.
• Put eggs in a pan and fill with cold water.
• Bring to a boil, turn heat to low and simmer for 12 minutes. ( over cooking will cause that harmless but unattractive dark green ring around the yolk).
• Drain water from eggs and immediately replace with ice cold water. ( I keep the water running until eggs are cooled completely).
• Crack the egg shells against the side of the pan and keep eggs immersed in cold water while you are in the peeling process.
• Peel shells from eggs and return eggs to cold water until all are finished.
• Remove eggs from water and rinse thoroughly to remove any bits of shell.
• Place first seven ingredients in a 2+ quart container.
• Add eggs and place covered container in the refrigerator for 8+ days for flavors to "set".

PERFECT PICKLED EGGS

Steps:

• Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
• Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
• Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
• Refrigerate for at least two days before using.

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.