Recipe for Pickled Eggs?
We have a small flock of urban chickens and have lots and lots of great eggs. I've made the picked egg recipe that Cressant Dragonwagon has in "The Passionate Vegetarian." It's good, but I'd like to try another. Any favorite pickeled egg recipes?
I don't have a recipe but I love those eggs that are in the same jar with the pickled beets. I guess you just throw the hard cooked eggs in with the beets. I love the pink color of those eggs!
This is my family's PA Dutch Pickled Red Beet Eggs recipe:
Take a 15 oz can of beets (I like the baby beets, but you can use sliced too). Drain the juice into a saucepan. Add 1/4 c sugar and 1/2 cup white vinegar to beet juice and bring to a boil. Reduce the heat and let simmer for 15 minutes.
Place the drained beets and a dozen shelled, hard-boiled eggs into a large container that seals up air tight.
Pour the hot juice mixture over the eggs and beets, making sure they are all covered. Seal up jar or container and refrigerate. Let marinate for 1 day before serving.
Here ya go...Jim's Recipe:
• 4 cups cider vinegar
• 1 cup water
• 3 bay leaves
• 1 tsp minced garlic
• 1/2 tsp pickling spice
• 2 tsp black pepper
• 1/2 tsp parsley flakes
• 1/2 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1 tbs salt
• 4 tbs hot pepper sauce*
• 1 dozen hard boiled eggs, peeled
Bring vinegar and water to boil in saucepan. Cool
Add remaining ingredients, cover and refrigerate 24 to 36 hours. Keeps up to 3 weeks refrigerated. Makes 1 dozen eggs.
* Any kind of hot pepper sauce can be used, depending on taste. Additional eggs can be aded to brine.
I have been making this recipe for 20+ years and it is always a hit with those who loved pickled eggs. Makes my mouth water just to think of them!
3 cups apple cider vinegar
2 cups water
2 tsp sugar
2 tsp salt
1 tsp seasoned salt
4 Tbsp tobasco sauce
1 small can hot peppers
1 medium yellow onion, sliced thin
1 can sliced beets
1/4 cup dry sherry
2 or 3 bay leaves
2 dozen hard boiled eggs, shelled
Combine all ingredients in a large glass jar and let sit for 3-4 days refrigerated before serving.
Kaisgraham, yours has got to be one of the best recipes I've ever seen for pickled eggs. It beats my recipe all to hell. Here's mine:
Buy a large jar of bread-and-butter pickles. Eat the pickles over a period of about a week. : ) Boil a dozen eggs and toss into the pickle brine and let sit at least two days. I do the same thing with a jar of pickled beets, too.
1 Can of whole beets,
Juice from the beets
1 Cup cider vinegar
1 Cup water
1T pickling spices wraped in cheese cloth
2 medium sized bay leaves
2 whole jalapenos sliced if you want spicy 5 whole
2 large cloves of garlic sliced into 4s
1 whole large white onion sliced thin into half rings
2 tsp juice from the jalapeno jar
12 eggs boiled - for 10 minutes and then iced. then peeled
boil all the liquids with the bay leaves and the pickling spices for 5 mintues
then to a steril jar - 1 gallon glass if you can find it. (Target has perfect cracker jars)
Add the eggs and pour the hot liquid and the spices into the jar, along with the beets.
Store overnight. They should be ready the next day.
My Dad's recipe, of German decent.....
It's interesting to read that you only need to let the eggs set a day before serving, or that they will last "up to 3 weeks." My father used to make pickled eggs when I was a kid, and I remember that we used to have to leave them pickling in the fridge for like a month before we could eat them. I mean, you could eat them sooner, but they weren't considered truly ready to eat until they'd had a few weeks to pick up all those flavors.
re: chef chicklet
The acid in vinegar is what makes the egg whites rubbery (it denatures the proteins, much like cooking does). You can prevent rubbery pickled eggs by reducing the acidity. Most distilled white vinegar is 5% acid--if you mix it with an equal amount of water, your eggs won't get rubbery. Different types of vinegars will have different levels of acidity; adjust the amount of water you add accordingly--just aim for about 2.5% acidity in the brine.
I've had both, and both are good...but I definitely prefer the purple ones. The beets and their juices add a nice something extra to this great traditional dish. I like a lot of horseradish in the mix as well.
Damn...haven't made them in so long. Guess that's my project tomorrow,
I made pickled eggs with beet juice for my ex...he wouldn't touch 'em BECAUSE they were purple. (He's a Georgia boy and had never seen pickled eggs in anything but straight vinegar.)
I can't stand beets only slightly more than I can't stand pickled eggs, so the whole purple mess went down the disposal.
In my recipe you do use the beet juice and the beets, but vinegar and water too. So the ones I make are purple.
I made your eggs and have been enjoying them for breakfast in a bowl with fresh avocado, pickling liquid spooned over all. I wimped out and went light on the peppers and Tobasco, next time I'll follow the recipe more closely so they're kickier. Still, this mild version is perfect with the avocados.
Delicious, thank you!