PERFECT PICKLED EGGS
Perfect pickled eggs every time. A nice clean, store-bought look too! I often add a jar of these in my gift baskets. If you follow the directions, you should get a perfect peel every time. I buy organic, fresh eggs, hot-off-the-chicken from a local farmer in the morning and have jars of pickled eggs in the afternoon!
Provided by Axe1678
Categories Very Low Carbs
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Using an egg piercing tool or a needle, poke a hole in each egg shell at the fat/wide bottom of the egg. That is where the air sack is and by poking that hole the air is able to escape as it expands when it gets hot and you will avoid those ugly cracked boiled eggs.
- Add water and 1 TBL salt to a large pot and bring to a rapid boil. Use enough water so the eggs will be covered when added to the pot.
- Once boiling, pour approximately 3/4 cup of vinegar to the water. The salt and the vinegar will not effect the taste of the eggs in any way, they are just to facilitate the peeling of the eggs.
- Immediately start GENTLY dropping the eggs into the pot, being careful not to crack the shells.
- bring back to a boil and boil for 15 minutes.
- Drain and dump the eggs into a large pot of ice water. I use a large salad bowl for this.
- Once rapidly cooled down, crack shells and you should get a perfect peel.
- In the mean time, in a medium pot, mix together the vinegar, water,& 1 1/2 tsp salt, bay leaf and garlic.
- Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
- Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
- Allow to cool& then refrigerate for at least 2 weeks before serving.
Nutrition Facts : Calories 83.7, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 945, Carbohydrate 1, Sugar 0.6, Protein 6.3
EMILY'S PICKLED EGGS
This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
Provided by Cheryl
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT35m
Yield 12
Number Of Ingredients 7
Steps:
- Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g
PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
PICKLED EGGS
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Provided by wildheart
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
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.
TRADITIONAL PICKLED EGGS
These pickled eggs are a fast and healthy snack or a great addition to a cheese or charcuterie board!
Categories Boiled Eggs
Time 25m
Yield Serves: 12
Number Of Ingredients 8
Steps:
- In medium saucepan, combine together ½ cup (125 mL) water, white vinegar, apple cider vinegar, sugar, onion, pickling spices, salt and chili flakes, if using. Bring to boil, stirring frequently, until sugar dissolves. Remove from heat.
- Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar. Top up with more water, if necessary, to ensure eggs are completely covered. Cover jar with lid.
- Let cool on counter, and refrigerate for at least two days before enjoying.
Nutrition Facts :
EASY PICKLED EGGS (NO CANNING REQUIRED)
Steps:
- Place all ingredients except eggs, garlic, and dill in a saucepan.
- Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
- Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
- Pour the liquid over the eggs and seal the jar.
- Refrigerate at least 3-4 days before eating (1 week is best).
Nutrition Facts : Calories 82 kcal, Carbohydrate 2 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 egg, UnsaturatedFat 3 g
PICKLED EGGS
This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.
Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.
OLD FASHIONED PICKLED EGGS
This Old Fashioned Pickled Egg Recipe is insanely easy. Simple changes make it your own. Add jalapenos for spicy eggs, use beets, or try dill pickled eggs!
Provided by Jamie at Savorysaver.com
Categories Snack
Time P2DT20m
Number Of Ingredients 4
Steps:
- Add vinegar and salt into a jar and stir to dissolve the salt. A 16oz canning jar with a plastic lid or old pickle jar works great!
- Put the eggs in the jar.
- Top off with water.
- Put the lid on the jar.
- Refrigerate.
- Wait at least 2-3 days and enjoy! The longer they pickle, the more potent they will be.
Nutrition Facts : Calories 78 kcal, ServingSize 1 serving
PICKLED EGGS
Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.
Provided by Ashley Adamant
Time 30m
Number Of Ingredients 42
Steps:
- Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
- Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
- Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
- Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
- Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
- Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
- Pickled eggs should last 3-4 months in the refrigerator.
PERFECT PICKLED EGGS
I usually try to have these in the fridge all the time.They're great along side a salad, or as a quick snack.
Provided by tiege rd @TMcChang
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- Put peeled, cooled eggs in a sterilized quart glass jar,set aside.
- Boil all ingredients for 5 minutes , until onions are translucent.Let cool for a few minutes, then pour over your eggs.Secure lid and chill, will last a month, but if you're like me they'll be gone before that. Eggs usually take a few days to really get pickled all the way through, but are good the next day.
- I use the beet juice from a regular can of sliced beets. I hate beets, but really, you will not taste, a hint of beet. But boy, does it give a pretty color, and flavor.
PERFECT PICKLED EGGS
Prior to the days of refrigeration, pickling eggs in vinegar was used as a preservation method. Pickled eggs are delicious served with deli meats for a light dinner, as an appetizer, or on a picnic. Try making your own pickling spice mixture!
Categories Appetizers & Canapés
Time 22m
Yield Serves: 12
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
- Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
- Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
- Refrigerate for at least two days before using.
Nutrition Facts :
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From recipezazz.com
5/5 (1)Author QueenbeaServings 12Calories 112 per serving
- Using an egg piercing tool or a needle, poke a hole in each egg shell at the fat/wide bottom of the egg. That is where the air sack is and by poking that hole the air is able to escape as it expands when it gets hot and you will avoid those ugly cracked boiled eggs.
- Add water and 1 TBL salt to a large pot and bring to a rapid boil. Use enough water so the eggs will be covered when added to the pot.
- Once boiling, pour approximately 3/4 cup of vinegar to the water. The salt and the vinegar will not effect the taste of the eggs in any way, they are just to facilitate the peeling of the eggs.
PINK PICKLED EGGS WITH RED CABBAGE - THE WORKTOP
From theworktop.com
5/5 (5)Total Time 19 minsCategory EggsCalories 109 per serving
- Put the eggs into a saucepan of water, and bring to a boil. Reduce the heat and simmer for 8 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and set aside.
- In a medium saucepan on medium heat, quickly toast the mustard seeds, allspice berries, cloves and cardamon pods for about 2 minutes, until the spices begin to release their fragrance. Add in the red wine vinegar, water and bay leaves and bring to a boil. As soon as the liquid boils, add in the red cabbage and turn off the heat. Allow to rest for 10 minutes, stirring occasionally, so the red cabbage is covered by the liquid as it softens.
- In a 1-liter jar, layer in the red cabbage and the eggs, reserving a bit of red cabbage for the very top. Pour in the pickling liquid so that it covers all of the eggs. If you have room on the top, pack in the reserved red cabbage. Discard any excess liquid, but transfer any spices that may be at the bottom of the saucepan into the jar. Cover, gently swirl the jar, and set it in the refrigerator for at least 24 hours, but up to 3 days.
- When you are ready to serve, carefully remove the eggs and slice each in half. Serve the pickled red cabbage alongside the eggs.
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Ratings 1Category SnackCuisine AmericanTotal Time 10 mins
- In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.
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4.8/5 (5)Total Time 45 minsCategory AppetizerCalories 79 per serving
- Place eggs in a small saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
- In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
- Fill a clean quart mason jar with boiling water, let sit while the eggs are boiling. When ready to put eggs in jar, just dump the water.
PICKLED EGGS RECIPE - MASHED.COM
From mashed.com
Ratings 31Category SnackAuthor Laura SampsonCalories 140 per serving
- Put the vinegar in a saucepan. Open the beets and strain the juice into the pan. Add the sugar, and stir to combine.
- Add the sliced onion, and bring to a simmer. Cook for 10 to 15 minutes, or until the onions are translucent. Remove the pan from the heat.
- Place two of the eggs in a quart jar, and add some of the beets. Layer in the rest of the eggs and enough beets to reach about an inch below the top of the jar.
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5/5 (2)Cuisine Pickled Eggs
- Hard boil and peel nine eggs. Bring water to a full boil before adding the eggs, then gently place the eggs in a single layer and set a timer for 9 minutes. At 7 minutes get an ice bath ready. When eggs are finished, place in the ice bath for at least ten minutes. This will make peeling the shell easy and effortless.
HOW TO MAKE PICKLED EGGS AT HOME. A PERFECT RECIPE …
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Cuisine BritishCategory Appetizer, SnackServings 18Total Time 55 mins
- Firstly, you need to sterilise the jars. If you don't know how, then , click here to find out how to sterilise jars.
- Fill the kettle with water and boil the kettle, it will save you some time, Use any spare water to make a nice cup of tea for later.
- Add a dash of the vinegar to the boiling water. This will stop cracked egg whites from spreading too far in the water. The vinegar stops any broken egg whites from growing uncontrollably.
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From simplejoy.com
5/5 (4)Category Snack
- To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes. Peel the eggs.
- Bring the water and vinegar to a boil in a small saucepan. Stir in the sugar and salt until it has dissolved. Remove from the heat.
- Fill a 1 quart mason jar with the eggs, onion, garlic, dill, bay leaf, and black peppercorns. Top with the vinegar mixture. Seal and refrigerate for at least 1 week. Enjoy within 3 to 4 months for best quality. Please note that this recipe is inteded for refrigeration only and not for canning.
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4.3/5 (3)Category PicklingCuisine BritishTotal Time 48 hrs 23 mins
- Combine the vinegar, water, sugar, salt, garlic, and pickling spices in a medium saucepan set over medium heat.
- Bring to a simmer and cook until the sugar and salt are completely dissolved, approximately 5 minutes.
- Add eggs to quart jars or a non-metal container of your choice, and add the brine, including the pickling spices and garlic, to each container until the eggs are completely covered.
HOW TO MAKE PERFECT PICKLED EGGS! — ALL POSTS HEALING ...
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- Boil your eggs. I put the eggs in room temperature or even coldish water. Then the eggs heat up with the water. This helps with peeling later. I boil mine for longer than necessary...
- Remove them from the stove, place the pan of eggs in the sink and run cold water over them. Once they are cooled down enough to touch, I place them on a towel and just let them sit there until cooled to room temperature.
- Whenever they are cooled down completely, and you are ready, go ahead and peel them. For pickled eggs, it's important that none of the yolk is showing through and that the egg doesn't split.
- Making your pickling solution is the fun, flexible, and creative part! I add about 3/4 of the jar full of white vinegar (or old pickling brine).
- After you have your spices added to the vinegar, now you can fill the jar the rest of the way with more liquid. I have used leftover pickle juice, the juice from a jar of pepperoncinis, etc.
- Put your eggs in the refrigerator. It takes about three days for the eggs to be ready, and you can leave them for well over a month. I'm honestly not sure how long they will last, though, because we eat ours up pretty fast!
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