How to Make Pickled Eggs

Five Parts:Boil EggsSterilize a JarUse an Ice BathMake a BrinePickle the Eggs

Pickled eggs are a popular bar or pub food in the United States and the United Kingdom. They are boiled eggs that are pickled with spices. You can learn how to make pickled eggs at home, and they can be stored in the refrigerator for 1 to 2 weeks.

Part 1
Boil Eggs

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    Choose your eggs carefully. The following guidelines will help improve the taste of your homemade pickled eggs.
    • Try to get farm fresh or free range eggs. The higher quality of the eggs, the better the yolk will taste. Visit your local farmer's market to buy farm fresh eggs.
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    • Since the eggs will be stored in the refrigerator before eating, you should choose eggs that are fairly fresh. However, make sure they are at least a few days old, since peeling fresh eggs can be difficult.
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    • Choose small to medium eggs. The spices will penetrate the eggs more easily, resulting in a better taste.
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    Place 6 to 8 eggs in a medium saucepan.
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    Cover them with water. Make sure there are 1 to 2 inches (2.5 to 5cm) of water above the eggs.
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    Pour a splash of distilled white vinegar into the water. This will help to keep the eggs inside their shells if they break.
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    Heat the eggs to a low boil, using medium-high heat. A roiling boil may crack the eggs.
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    Cover the pan, turn off the burner and move them to another burner.
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    Allow the eggs to sit in the hot water for 15 minutes.
    • Some people prefer to hard boil the eggs by placing them in boiling water for 15 to 20 minutes. This depends upon your taste preference, since some people believe slightly softer yolks taste better.
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    • Remove any eggs that cracked during the boiling process. These will not pickle well and should be used or eaten immediately.
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Part 2
Sterilize a Jar

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    Wash a large glass jar and lid with hot soapy water.
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    Preheat your oven to 225 degrees Fahrenheit (107 degrees Celsius).
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    Place the jar, open side up on a cookie sheet. Place the lid with inside out beside it.
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    Stick the cookie sheet in the oven for 35 minutes. Remove it and allow it to cool on the counter.

Part 3
Use an Ice Bath

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    Fill a large bowl of water with several cups of ice.
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    Pour cold water into the bowl.
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    Transfer the boiled eggs to the ice bath. Allow them to sit submerged for approximately 5 minutes.
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    Remove an egg from the ice bath. Crack it against the counter and peel it carefully. Repeat with the other eggs.
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    Dip the egg back in the ice bath to remove any small bits of shell that have accumulated.
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    Place the peeled eggs in your sterilized jar.

Part 4
Make a Brine

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    Pour 6 cups (1.4l) of water into a large saucepan. Add 1/2 cup (0.1l) of apple cider vinegar and 1/4 cup (49g) of granulated sugar.
    • You can also substitute canned beet juice for part of the water to increase the intensity of the brining color.
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    Add the seasonings of your choice. If this is your first time making pickled eggs, try 1 tbsp. (18g) of salt, 3 tbsp. (18g) of pepper flakes and 6 peppercorns.
    • For curried pickled eggs, try 1 tbsp. (6g) of yellow curry powder, 1 tsp. (2g) of mustard seeds, 3 cardamom pods and 1/2 cup (100g) of sugar.
    • You may choose to increase the amount of vinegar in your pickling brine to a ration of 1 cup water to 1 cup vinegar.
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    Bring the mixture to a boil over high heat.
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    Add 1 small chopped red beet. You can use a fresh beet or a canned beet.
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    Turn down the heat. Allow the mixture to simmer for 10 minutes.
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    Remove the brine from heat. Strain it through a mesh sieve.

Part 5
Pickle the Eggs

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    Pour the mixture into the glass jar, over the eggs. Fill the container as full as you can.
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    Screw on the lid tightly.
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    Place the container in the refrigerator for 3 days before serving. The eggs will be good for 1 to 2 weeks.
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    Finished.

Warnings

  • Never store pickled eggs at room temperature. This can cause botulism poisoning. Throw away any eggs that have been at room temperature for more than 1 hour.

Things You'll Need

  • Eggs
  • Saucepan
  • Vinegar
  • Water
  • Ice bath
  • Large glass jar
  • Sugar
  • Red beet
  • Salt
  • Crushed red pepper flakes
  • Peppercorns
  • Mesh sieve
  • Refrigerator
  • Measuring cups/spoons

Article Info

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Categories: Featured Articles | Eggs and Dairy