Pickled Egg Recipes

Pickled Egg Recipes

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Have an overabundance of eggs? Try these three delicious pickled egg recipes!

Slightly Smoky Soy Sauce Eggs

Makes: 6 eggs
Time: About 8 hours
Method: Pickling

You know those savory, tender, hard-boiled eggs that bob in your bowl of ramen? These are those eggs of your dreams, but with a nice little added twist: a tinge of smokiness and astringency from a potent and intoxicating Chinese tea. Eat these in soup, on top of rice, or simply out-of-hand while on the go.

Ingredients

  • 6 eggs
  • 1-1/2 cups water
  • 1 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 4 teaspoons lapsang souchong tea, in a tea bag or tea ball for easy removal

Directions

  1. Carefully place the eggs in a single layer in a medium saucepan, and cover them with 2 inches of water. Cover the pot and cook over high heat until the water is boiling rapidly. Turn off the heat, keep the pot covered, and set a timer for 6 minutes. When the time is up, immediately drain the eggs, and then run them under cold water until they’re cool enough to handle.
  2. Return the saucepan to the stove and add the water, soy sauce, vinegar, sugar, and tea. Bring this brine to a boil, stirring to dissolve the sugar. Turn off the heat, and cover the brine to keep it warm.
  3. Meanwhile, crack the eggshells for a marbled-looking egg, or peel them completely for a smooth appearance and more soy sauce ­flavor. To crack an eggshell, gently rap its top and bottom against the countertop, then roll it along its side. If you’re peeling the eggs completely, for best results, start peeling the eggs from the large, round top, where you’ll notice a small pocket of space beneath the shell.
  4. Place the cracked or peeled eggs in a 1-1/2-quart canning jar. Discard the tea and pour the brine over the eggs to submerge them completely. If the eggs float, weight them down with a small zip-close bag full of water.
  5. Cover the eggs, and refrigerate them for at least 6 hours to let them take on the flavor of the brine.

Storage

The eggs will keep submerged and refrigerated in the brine for up to 10 days, and refrigerated in an airtight container out of the brine for up to 5 days. Save the soy sauce brine, as it can be reused for at least one more batch of eggs.

Curry Pickled Eggs

Makes: 6 eggs
Time: At least 4 days
Method: Pickling

Like jerky, pickled eggs are portable, long-lasting, and full of protein and savory, piquant flavor. The curry flavor here is light, but the sunny color of these beauties will make you return to them again and again.

Ingredients

  • 6 eggs
  • 2 tablespoons cumin seeds
  • 2 teaspoons ground coriander
  • 1-1/2 cups water
  • 1 cup apple cider vinegar
  • 3 garlic cloves, smashed and peeled
  • 3 thin slices fresh ginger
  • 2 teaspoons ground turmeric
  • 2 teaspoons black peppercorns
  • 2 teaspoons kosher salt

Directions

  1. Carefully place the eggs in a single layer in a medium saucepan, and cover them with 2 inches of water. Cover the pot and cook over high heat until the water is boiling rapidly. Turn off the heat, keep the pot covered, and set a timer for 6 minutes. When the time is up, immediately drain the eggs, and then run them under cold water until cool enough to handle.
  2. Dry the saucepan and return it to the stove. Add the cumin and the coriander, and toast over medium heat, stirring frequently, until they become fragrant, about 2-1/2 minutes. Immediately add the 1-1/2 cups water to stop the cooking, and then add the vinegar, garlic, ginger, turmeric, peppercorns, and salt. Bring the heat to high and boil the brine. Once it reaches a rapid boil, turn off the heat and cover it to keep it warm and let the flavors steep.
  3. Meanwhile, crack an eggshell by gently rapping its top and bottom against the countertop, then rolling it along its side. For best results, start peeling the egg from the large, round top, where you’ll notice a small pocket of space beneath the shell. Follow suit with the rest of the eggs.
  4. Place the peeled eggs in a 1-1/2-quart canning jar. Pour the brine (including its solids) over the eggs to submerge them in the brine.
  5. Cover the eggs and refrigerate them for at least 4 days to let them take on the flavor of the brine.

Storage

Completely submerged in the brine and refrigerated, the eggs will keep for at least 3 weeks. The brine can be reused for at least one more batch of eggs.

Beet Pickled Eggs

Makes: 6 eggs
Time: At least 4 days
Method: Pickling

Place these alongside the pretty yellow Curry Pickled Eggs, and you have a beautiful, portable potluck item. Eat them whole with beer, slice them atop salads, or split them and make colorful deviled eggs.

Ingredients

  • 6 eggs
  • 1 small red beet, peeled and quartered
  • 1 garlic clove, smashed and peeled
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon dill seeds
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 whole cloves
  • 1 small bay leaf
  • 1-1/2 cups water
  • 3/4 cup apple cider vinegar

Directions

  1. Carefully place the eggs in a single layer in a medium saucepan, and cover them with 2 inches of water. Cover the pot and cook over high heat until the water is boiling rapidly. Turn off the heat, keep the pot covered, and set a timer for 6 minutes. When the time is up, immediately drain the eggs and then run them under cold water until cool enough to handle.
  2. Combine the beet, garlic, sugar, salt, peppercorns, celery seeds, dill seeds, pepper flakes (if using), cloves, bay leaf, water, and vinegar in the saucepan over high heat. Bring this brine to a boil, stirring to dissolve the sugar and salt. Turn off the heat and cover to keep it warm.
  3. Meanwhile, crack an eggshell by gently rapping its top and bottom against the countertop, and then rolling it along its side. For best results, start peeling the egg from the large, round top, where you’ll notice a small pocket of space beneath the shell. Follow suit with the rest of the eggs.
  4. Place the peeled eggs in a 1-1/2-quart canning jar. Pour the warm brine (including all of the solids) over the eggs to submerge them in the brine completely. If the eggs stick to the side of the jar, shimmy or stir the jar to surround each egg with the brine.
  5. Cover the eggs and refrigerate for at least 4 days.

Storage

Completely submerged in the brine and refrigerated, the eggs will keep for at least 3 weeks.


Excerpted from Cured Meat, Smoked Fish & Pickled Eggs © 2018 by Karen Solomon. Used with permission from Storey Publishing.

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