TRADITIONAL PICKLED EGGS
These pickled eggs are a fast and healthy snack or a great addition to a cheese or charcuterie board!
Categories Boiled Eggs
Time 25m
Yield Serves: 12
Number Of Ingredients 8
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.
Nutrition Facts :
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
- Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
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- British Columbia: Smoked Salmon and Dill Crêpes. Crepes are super-versatile – it’s honestly a challenge to choose between sweet and savoury sometimes.
- Alberta: Chocolate Krinkles. All dessert lovers will definitely unite around this chocolate treat. This Canadian egg recipe originally called for 90 eggs, 52 cups of flour and 11¼ cups of oil, so you know they’ve got to be popular.
- Saskatchewan: Ham and Cheese Breakfast Sandwich. What egg list would be complete without a breakfast sandwich recipe? This one is easy-peasy, and comes together in no time.
- Manitoba: Zesty Eggplant Frittata. Eggs and eggplant are a match made in pun heaven, and this frittata brings them together into one delicious pan. If you like hot sauce or spicy salsa on your eggs, you’ll definitely want to check out this savoury spiced egg frittata recipe!
- Ontario: Finnish Oven Pancakes. Nothing says you’re a brunch pro like a Finnish oven-made pancake recipe! This glorious egg-based baked dish makes for an absolute spectacle to watch as it bakes.
- Quebec: Quiche Lorraine. Quiche Lorraine is a great egg recipe we never get tired of. Gruyère, green onions and ham come together inside this flaky homemade crust (which is totally not as hard as it seems).
- New Brunswick: Lobster Eggs Benedict. Hollandaise sauce is a brunch staple, but this lobster eggs benny takes it to another level. For those of you who don’t have access to lobsters, consider moving to the coast – any coast – but substitute bacon, peameal bacon or ham with this creamy hollandaise sauce in the meantime.
- Nova Scotia: Wild Blueberry Cake. What to do with an abundance of blueberries? A wild blueberry cake dessert, of course! This Canadian east coast staple has a crunchy brown sugar exterior and cinnamon topping takes things to the next level.
- Prince Edward Island: Red Sand-Dusted Devilled Eggs. THESE ARE THE BEST-DEVILLED EGGS, EVER! Excuse the all-caps, but we know you’ll love this simple egg recipe – they’re one of the most searched recipes on our site!
- Newfoundland and Labrador: Pickled Eggs. Say hello to one of the most-searched egg recipes on our website – pickled eggs! They are easy, delicious, and have a longer shelf life than most other egg recipes.
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