Pickled eggs

[whatgoingon]

Anyone here make pickled eggs? I don't like eggs very well but I want to eat them. I made some pickled eggs and I like them ok. Wondering if anyone has a recipe for pickled eggs that I could try. Thank you.

[Zest]

Hi whatgoingon

I quite like pickled eggs, but must admit I've tended to buy them ready-pickled, so I've not tried to do it myself. I will be interested to see what recipes people suggest - I did have a look online and noticed that some have more sugar added than others, so I would personally tend to choose one that uses less sugar (but that's just my own preference).

Hope you find a recipe that you like.

Zest

[whatgoingon in reply to Zest]

I hope someone has a good recipe. They are easy to make. I would rather use a recipe recommended by someone instead of trying, trying, trying!!! Thanks for your reply.

[thara9643]

what about pickled eggs and humnus?

[whatgoingon in reply to thara9643]

Thank you for that suggestion. I am looking for a recipe for the brine.

[thara9643 in reply to whatgoingon]

if you find one, please share

[whatgoingon in reply to thara9643]

You can find recipes easily on the internet. I was hoping someone had found a really great one. Maybe it's pretty basic and maybe there isn't any "special" ones. If I ever find one I think is exceptional, I will share!! My Mom used to use pickled beet juice. Her pickled beets were really good. Nothing like what you get at the grocery.

[daveh121]

Good for you. We make pickled eggs when our chickens lay more than we can eat.

Hard boil the eggs then put them in a jar with the juice from pickled beets, if you have some. We have beets from the garden and pickle them so it’s no problem.

[whatgoingon in reply to daveh121]

Thank you. I think I'll look up the brine for pickled beets. Maybe that's what I need to do. Thanks for giving me this idea.

[Midori]

Mmm, I love pickled eggs,

I have several recipes, but the basic is hardboil enough eggs to fill the (non Metallic ) container you will keep them in. Cool and peel them, pack them into the container. For ease of peeling use eggs that are between 1 or 2 weeks old, (fresh laid boiled eggs do not peel easily). I personally don't use brine in my eggs.

Your pickling solution can be of many types, Cider and beer are two. Wine and vinegars need diluting about 50.50, or the resulting taste may be too strong. Bring the pickling liquid to a simmer with a small amount of pickling spices, then allow to cool (covered) until around the time when it 'stings' if you dip a finger in it, then pour it gently into the container of eggs, covering them completely Seal and keep in a cool cupboard for about a week before enjoying.

Experiment with different liquids, you may find you need to add a little sugar to some vinegars or wines, especially red wines. I quite like using a Balsamic vinegar, but you may find that some colour the eggs and make them look unpalatable.

I've heard some folk like to add turmeric or other spices such as saffron to the mix, for a yellow coloured egg, but I haven't tried that. Beet juice can be used to colour eggs, if you want a pink (or occasionally blue) one)

Happy Pickling!

Cheers, Midori

[whatgoingon in reply to Midori]

I thought about trying balsamic vinegar. I wonder if you would need to add anything else to it for flavor. Thank you for your reply.

[Midori in reply to whatgoingon]

It depends what you want from your eggs. These are just ways I have tried. Personally I liked the Cidered eggs, although a white wine vinegar is good. You could experiment with a mix of White wine and Balsamic, if you don't find Balsamic flavourful enough, although you could up the amounts or types of Pickling spices too. Extra chilli might help; It a matter of experimentation to see what suits your particular taste.

I prefer a mild flavour, personally.

Cheers, Midori

[whatgoingon in reply to Midori]

Thank you for these tips. I will give them a try.

[Midori in reply to whatgoingon]

Balsamic is quite a sweet and sticky vinegar, and quite full flavoured, which is why I recommend it diluted,

I'm not sure what flavours you prefer, but you could certainly stick a chilli in it if you wanted.

Basically, with any pickle, you adjust it to your taste.

[whatgoingon in reply to Midori]

Thank you for this information.

[Panz]

I also use the juice from my pickled beets....just love them that way.

Panz 🙏💕☘️

[whatgoingon in reply to Panz]

Thank you.

[Midori in reply to Panz]

Juice frim Pickled cabbage should work too, although I haven't tried it.

[whatgoingon in reply to Midori]

Thank you. I have never had pickled cabbage. Not sure where I would get it. Thanks for sending your reply.

[Midori in reply to whatgoingon]

Not sure where you live; I'm in UK. Pickled red cabbage is available in jars here.

Cheers, Midori

[Balsamfir]

Pickled Beets and Eggs=

2 15 oz cans sliced beets and juice

1.5 cups white vinegar

1 teaspoon pickling spice

2 cups sugar

Bring to boil for 1 minute. Add 1 dozen hard boiled eggs and pickle in frig several days. Enjoy!

[whatgoingon in reply to Balsamfir]

THANK YOU. I didn't even think about buying some canned beets. I am for sure going to try this.

[SenateurDupont]

I’ve tried those ones and they were scrumptious! The onion and the mustard bring a really cool taste to them!

2 C white vinegar

2 Tbsp. mild mustard (plain yellow prepared mustard works nicely)

1/2 C water

1 C sugar

1 Tbsp. salt

1 Tbsp. celery seed

1 Tbsp. mustard seed

6 whole cloves

1/8 tsp. turmeric, optional, added to bump up the yellow color naturally

2 onions, sliced thin

12 hard boiled eggs, peeled

1. Add everything except onions and eggs to sauce pan, bring to a boil, mix well, reduce to simmer for 10 minutes.

2. Remove from heat and cool.

3. Layer onions and eggs in jar, cover with pickle brine

[whatgoingon in reply to SenateurDupont]

This sounds really good. Thank you for taking time to put this recipe on here. I am going to try it for sure.