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Pickled Eggs 101 =

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Ingredients

Adjust Servings:
1 quart cider vinegar (or white)
2 cups water
1 teaspoon salt
1 teaspoon mustard seeds
1 bay leaf
4 garlic cloves, crushed
1 teaspoon peppercorn
12 hard-boiled eggs

Nutritional information

104
Calories
49 g
Calories From Fat
5.5 g
Total Fat
1.7 g
Saturated Fat
212 mg
Cholesterol
262 mg
Sodium
3.5 g
Carbs
0.8 g
Dietary Fiber
0.9 g
Sugars
6.7 g
Protein
171g
Serving Size

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Pickled Eggs 101 =

Features:
    Cuisine:

    Just ate one of the eggs that I made from your recipe. Always boil my eggs the way you describe in your recipe; (we have chickens, and fresh eggs need that 'trick' to peal perfectly). This recipe is perfectly totally yummy! Not sweet or 'pink'. Just gentle mellow flavor and no gassy egg smell, or haunting from the tummy...:) I know the men in the family will really enjoy these. Thank you very much for sharing your recipe!

    • 42 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Pickled Eggs 101 =), Easy to make and keeps for weeks in the fridge I like to give the peppercorns a bit of a whack to help release their peppery goodness I sometimes make these in quart jars and give away for guy gifts as in Playing poker tonight, sweetums?? Here, take this jar with you to give to Harold ( Woo Hoo! a quiet night alone Thank you, Harold!!!!), Just ate one of the eggs that I made from your recipe Always boil my eggs the way you describe in your recipe; (we have chickens, and fresh eggs need that ‘trick’ to peal perfectly) This recipe is perfectly totally yummy! Not sweet or ‘pink’ Just gentle mellow flavor and no gassy egg smell, or haunting from the tummy 🙂 I know the men in the family will really enjoy these Thank you very much for sharing your recipe!, Yep, these are delicious I love the flavour of them I never had a problem peeling my eggs the way I have been doing them , so I still cooked them my way but used this recipe I really enjoy them, had to stop myself with just one though Thanks for posting the recipe


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    Steps

    1
    Done

    Tap a Tiny Air Hole Into the Large End of Each Egg With a Needle, Sharp Knife or Egg Piercer.

    2
    Done

    Put Eggs in a Pan and Fill With Cold Water.

    3
    Done

    Bring to a Boil, Turn Heat to Low and Simmer For 12 Minutes. ( Over Cooking Will Cause That Harmless but Unattractive Dark Green Ring Around the Yolk).

    4
    Done

    Drain Water from Eggs and Immediately Replace With Ice Cold Water. ( I Keep the Water Running Until Eggs Are Cooled Completely).

    5
    Done

    Crack the Egg Shells Against the Side of the Pan and Keep Eggs Immersed in Cold Water While You Are in the Peeling Process.

    6
    Done

    Peel Shells from Eggs and Return Eggs to Cold Water Until All Are Finished.

    7
    Done

    Remove Eggs from Water and Rinse Thoroughly to Remove Any Bits of Shell.

    8
    Done

    Place First Seven Ingredients in a 2+ Quart Container.

    9
    Done

    Add Eggs and Place Covered Container in the Refrigerator For 8+ Days For Flavors to "set".

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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