How to Make Pickled Eggs (with Pictures)

Table of contents:

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Pickled eggs are a very popular food in British and US bars and pubs. They are hard-boiled eggs pickled with the addition of spices. You can learn how to make them at home, where you can keep them in the refrigerator for up to 1 or 2 weeks.

Ingrediants

Egg
Vinegar
Sugar
Beet
salt
Chopped dried chillies
Peppercorns

Steps

Part 1 of 5: Prepare the hard-boiled eggs

Step 1. Choose your eggs carefully

The following guidelines will help you improve the flavor of your homemade pickled eggs.

If possible, buy organic or free-range eggs. The better the quality of your eggs, the better the yolks will taste. Visit a local farm or farmer's market to buy some great fresh eggs.

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Since eggs will need to be refrigerated before eating, it's important to choose eggs that are as fresh as possible. In any case, make sure they are at least a couple of days old, otherwise you would have a hard time peeling them.

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Choose small or medium-sized eggs. The spices will penetrate to the center of the egg more easily, giving it more flavor.

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Step 2. Arrange 6 - 8 eggs in a medium-sized pot

Step 3. Cover them with water

Make sure they are well submerged (at least 2.5 - 5cm below the water surface).

Step 4. Pour a few drops of white wine vinegar into the boiling water

If the shells were to break, the eggs would more easily stay inside them.

Step 5. Heat the water and bring it to a light boil using medium-high heat

If the water boils excessively, the eggs may break.

Step 6. Cover the pot, turn off the heat and transfer it to a cold stove

Step 7. Let the eggs sit in the hot water for 15 minutes

Some people prefer to make hard-boiled eggs by boiling them in water for 15 to 20 minutes. Choose which method to use based on your preferences and the consistency you want to give to your egg yolks, more or less soft.

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If an egg breaks during cooking, remove it from the pot. It will not be possible to use it for this recipe and should be used or eaten immediately.

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Part 2 of 5: Sterilize a Glass Jar

Step 1. Wash a large glass jar, and its lid, with warm, soapy water

Step 2. Preheat the oven to 110 ° C

Step 3. Place the jar, with the open side facing up, on a baking sheet

Place the lid on the pan as well, with the inside facing up.

Step 4. Bake the pan for 35 minutes

Remove it from the oven and let it cool on the counter.

Part 3 of 5: Using Ice Water

Step 1. Pour several ice cubes into a large bowl

Step 2. Add cold water

Step 3. Transfer the hard-boiled eggs to ice water

Let them sit under the surface of the water for about 5 minutes.

Step 4. Remove an egg from the ice water

Break the shell and then peel it carefully. Repeat with the other eggs.

Step 5. Re-dip the shelled or frozen eggs into ice water to remove any remaining shell residue

Step 6. Place the eggs in the previously sterilized jar

Part 4 of 5: Prepare the Brine

Step 1. Pour 1.4 liters of water into a large pot

Add 120ml of apple cider vinegar and 50g of granulated sugar.

If you wish, you can substitute a portion of the water with fresh beetroot juice to increase the color intensity of the marinade

Step 2. Add the spices of your choice

If you're making pickled eggs for the first time, try 1 tablespoon of salt, 3 tablespoons of chopped dried chillies, and 6 peppercorns.

If you want to make curry pickled eggs, use 1 tablespoon of yellow curry powder, 1 teaspoon of mustard seeds, 3 cardamom seeds and 100 g of sugar.
You can decide to increase the amount of vinegar in your brine by using equal proportions of water and vinegar.

Step 3. Bring the mixture to a boil over high heat

Step 4. Add 1 small chopped beetroot

You can decide to use fresh or pre-cooked beetroot.

Step 5. Turn down the heat

Simmer the mixture for 10 minutes.

Step 6. Remove the brine from the heat

Filter it through a fine mesh strainer.

Part 5 of 5: Prepare the Pickled Eggs

Step 1. Pour the mixture into the glass jar, on top of the eggs

Fill the container as much as possible.

Step 2. Close it tightly with the lid

Step 3. Let the eggs rest in the refrigerator for 3 days before eating them

Pickled eggs can be stored for 1 to 2 weeks.

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