Alligator Eggs Pickled Eggs Food

PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

PICKLED EGGS

Steps:

• Put the peeled hardboiled eggs in the large jar.
• Boil the remaining ingredients together for 5 minutes.
• Pour over the eggs in the jar.
• Cover; leave on counter overnight.
• Keeps in refrigerator for weeks, in theory.
• In reality, if you love pickled eggs, these will disappear.

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

ALLIGATOR EGGS (PICKLED EGGS)

Steps:

• Peel freshly boiled eggs when room temperature. Do not use refrigerated-cooled eggs. Carefully place room-temp eggs (too hot eggs will stick together) into a glass jar (preferably a pint-size canning jar). Allow for at least 1/2 inch to the rim to be sure the eggs are covered completely with the brine.
• To a non-reactive saucepan add together the water and vinegar. (You will want a 50/50 ratio of vinegar to water.). Heat just until warmed.
• In the meantime to the eggs in the jar, add the crab boil and crushed red pepper flakes or Sriracha.
• Pour the warmed vinegar/water mixture over the eggs and screw on lid. The seasonings will mix throughout the jar as you pour the liquid. Carefully flip the jar and swirl it a bit to make sure the spices mix around.
• Leave on kitchen counter for about 1 hour, then place in refrigerator.
• Allow the jar to sit for about a week to absorb the seasoning.
• Keep refrigerated until ready to use. Note: You can take them out of the brine and bring them to room temperature before eating, if you wish.