Your best Pickled Egg Recipes

[Angileen]

Wanted to start this thread for people who want to share their favorite Pickled Egg Recipes.
I am very picky when it comes to a good tasting Pickled Egg, I don't like them sweet, or too sour I can hardly eat it or brine made with pickling spice.
I have tried a lot of Pickled Egg Recipes and finally found one I really like. I think I can stop looking for my perfect recipe and I would like to share it with others.
Please feel free to share your favorite Recipe with others as well.

I found this recipe online.

Pickled Egg Recipe
Makes 2 dozen pickled eggs
You will need 2 quart Jars with lids or one large 2 quart Jar with lid

Bring to soft boil 2 dozen Eggs, boil for 9 to 10 minutes. Take of heat and run cold water over Eggs until they cool. Peel Eggs and set aside.

Brine:
Mix in sauce pan
3 cups apple cider vinegar
3 cups water
6 tablespoons Kosher or canning salt
2 tablespoons sugar
Simmer until salt and sugar are dissolved

Ingredients to add to quart jar
1/2 bunch dill ( can substitute dill seed )
3 cloves garlic ( I used store bought minced garlic in the jar )
3 teaspoons mustard seed
12 peeled hard boiled eggs
(if using a large 2 quart jar double the ingredients)

Pour hot brine into jar until eggs are covered. Let stand on counter until cool. Cover and store in fridge. Ready to eat in three days.

ENJOY!

 

[R2elk]

Pickled eggs?

 

[WhyDoILikeChickens]

Just made and tried pickled eggs for the first time. Not bad. My layers are very productive so always extra eggs.

 

[keesmom]

Beet pickled eggs. Makes some funky colored eggs. From Taste of Home.

Ingredients

• 2 cans (15 ounces each) whole beets
• 12 hard-boiled large eggs, peeled
• 1 cup sugar
• 1 cup water
• 1 cup cider vinegar

Directions

• 1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
• 2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
• 3. Cover tightly and refrigerate for at least 24 hours before serving.

 

[keesmom]

Husband likes spicy eggs. From Leite's Culinaria.

CAJUN PICKLED EGGS

INGREDIENTS
Email Grocery List

• 10 to 12 large hard-cooked eggs, peeled
• 1 tablespoon store-bought or homemade Cajun seasoning
• 1 cup plus 2 tablespoons store-bought or homemade hot pepper sauce (I used Frank's)
• 6 tablespoons distilled white vinegar

DIRECTIONS
1. Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
2. In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
3. Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months. (The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.)

 

[keesmom]

More spicy eggs. From delishably.com

Boil and peel 12 eggs.

Combine all of these ingredients in a saucepan:

• 2 cups white vinegar
• 1/2 cup water
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 teaspoon pickling spice
• 1 teaspoon red pepper flakes
• 4-5 cloves
• 1 cinnamon stick
• 2-3 habanero peppers (orange color) cut into rings (discard stems). Include the seeds as well.
• 2-3 green jalapeno peppers, cut into slices
• 1/2 red pepper, cut into strips
• A few rings of a freshly cut white onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir occasionally while simmering.

1. Remove the broth from the heat and scoop some of the peppers/onions into a quart-sized mason jar.
2. Add 3 eggs.
3. Scoop some more of the peppers/onions/spices into the jar.
4. Add 3 more eggs.
5. Continue to add the peppers/onions/spices and eggs.
6. When done, pour the remaining broth into the jar, using a funnel if you like, to within a quarter-inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.
7. Hand tighten a lid and ring on the jar and let it cool.
8. Place it in the refrigerator for 2-3 weeks.

 

[keesmom]

These aren't exactly pickled eggs, but they are still worth a try. From omnivorescookbook.com

Soy Sauce Eggs

A super easy Chinese soy sauce eggs recipe with soft-boiled and hard-boiled eggs that features a well balanced marinade that is savory, fragrant, and slightly sweet. I also included a few ideas to use these soy sauce eggs to make a fast one-bowl meal. {Gluten-Free adaptable}

To make the dish gluten-free, use tamari instead of soy sauce.

Prep Time15 mins
Cook Time15 mins
Marinate time6 hrs
Total Time6 hrs 30 mins

Course: Side, Snack
Cuisine: Chinese
Keyword: home style

Servings: 6 to 12 eggs

Author: Maggie Zhu

Ingredients

• 6 to 12 large Pete and Gerry’s Organic Eggs (*Footnote 1)

Marinade

• 3/4 cup soy sauce
• 2 tablespoons brown sugar (or white sugar)
• 1 tablespoon rice vinegar
• 4 dried chilis (or 2 jalapeno peppers) (*Footnote 2)
• 2 star anise pods
• 3 to 4 cups water (*Footnote 3)

Instructions
Prepare the marinade

• Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.

Boil the eggs

• Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium.
• Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil.
• Bring a small pot with just enough water to cover your 6 eggs to a boil.
• (Optional) If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking.
• Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
• While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).
• When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes.

Marinate the eggs

• Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (*Footnote 4).
• Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container.
• Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week.

How to serve

• You can serve the eggs over steamed rice or boiled noodles, drizzled with extra marinade and some homemade chili oil (if you wish). You can also make noodle soup by combining some marinade with hot noodle boiling water. Enjoy!

Notes

1. This recipe produces enough marinade for 12 eggs. Halve the amount of marinade if you plan to make 6 eggs or fewer, and use a full batch if you’ll make 6 to 12 eggs.
2. The chili peppers add aroma and smokiness to the marinade, but not spiciness.
3. If you wish to serve the eggs the same day you make them, use 3 cups of water. If you plan to store the eggs for a longer time (up to a week), use 4 cups of water. If you use light soy sauce instead of regular soy sauce, I highly recommend using 4 cups of water instead, because light soy sauce has a higher sodium content.
4. You can use a smaller container for fewer eggs. It should be able to hold all the marinade and eggs without causing the eggs to press against each other.

 

[keesmom]

And last but not least some from the National Center for Home Food Preservation

https://nchfp.uga.edu/how/can_06/pickled_eggs.html

RECIPES​

Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

RED BEET EGGS
1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)

SWEET AND SOUR EGGS
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt

DARK AND SPICY EGGS
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt

CIDERED EGGS
1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
1½ teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove

DILLED EGGS
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

PINEAPPLE PICKLED EGGS
1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit sugar

 

[centralcaligirl]

Thank you for these recipes, I adore pickled eggs but I've never tried to make them myself. I'm going to give some of these a try.

 

[Sunshine_Chick]

And last but not least some from the National Center for Home Food Preservation

https://nchfp.uga.edu/how/can_06/pickled_eggs.html

RECIPES​

Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

RED BEET EGGS
1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)

SWEET AND SOUR EGGS
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt

DARK AND SPICY EGGS
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt

CIDERED EGGS
1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
1½ teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove

DILLED EGGS
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

PINEAPPLE PICKLED EGGS
1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit sugar

UGA GO DAWGS!!