After the Pickled Herring Thread, I now have a craving for pickled eggs

Cafe Society
1

It’s been a while since I ate a pickled egg, but after enjoying some pickled herring (thanks to Johnny L.A.'s thread) I’m now craving some pickled eggs.

Does anyone have a good recipe for pickled eggs, and can elaborate on storage and shelf life?

I used to live with a guy, God, almost 30 years ago who made some and they were great, but I hated to deplete his inventory.

Of course I’ve looked at some recipes on-line, but I’m sure some members here have some tried and trued personal recipes.

What’s the scoop?

2

I’m sure there are other ways, but my mother would take hard boiled eggs and put them in the juice from our home pickled beets (after we ate all the beets). After 2 or 3 days we had “purple eggs”, and they are pretty good. I’m sure store bought beet juice would work too. This is not a long term storage solution. Put 6 eggs into the juice, allow them to absorb the flavor, eat them.

3

I’ve made them with homemade pickling solution, but most of the time I just save the juice from a jar of pickles, which is quite tasty and already paid for. Hard-boil eggs, peel them, and stab a few times to allow for maximum pickle juice penetration. Then soak them in the aforementioned pickle juice. It’s ready overnight. The eggs take on more flavor the longer they soak. They seem to keep at least a few weeks in the fridge. Probably a lot longer, but they don’t last that long here.

4

Yes, these are VERY GOOD. Don’t forget to shell the eggs before you put them in the juice!

If you don’t want to pickle your own beets, a jar of store-bought borscht does the trick as well.

5

I have one simple family recipe and one that’s a little bit more fancy, but both are very yummy.

Opa’s Silesian Easter Eggs
10 eggs, preferably not too fresh (so the shells will come off easily)
1 tbsp. caraway seeds
dry outer skins from 10 onions in a musselin or paper tea filter
2 tbsp. salt
1 litre water

Boil eggs in seperate water for 8-10 minutes, let cool to either remove the shells entirely or just crack them for a nice marbled effect, put into a high glass or mason jar.
Bring the rest of the ingredients to a rolling boil, let cool slightly, remove onion skins and pour over eggs.
Cover the jar and let rest in a dark, cool room (grandpa is adamant about that but the fridge is just fine) for 2-3 days.
Traditionally these eggs are eaten at easter with sweet mustard or horseradish.

Mediterranean Pickled Eggs
10 eggs (again, not too fresh)
0,5 litre vinegar (preferably white wine, but apple will do)
0,5 litre water
2 shallots in halves
1 chili (depending on your taste, I use 3)
2 cloves of garlic
1 tsp. thyme, dried
1 tsp. rosemary, dried
2 branches of fresh herbs (go wild, I usually just use rosemary and throw in a few black peppercorns)
3 tbsp. salt

Same procedure as above, but don’t boil the fresh herbs, just put them into the jar when you pour the liquid over the eggs and let rest for at least 8 days.
I also remove the cloves of garlic before covering the eggs because otherwise they’ll become too garlicky for me.

I have another recipe from Thailand that uses black tea, soy sauce, ginger and star anise and the latter is not to everyone’s taste…just let me know if you would like that.

Err, about storage and shelf life…kept in the fridge, both are fine for two weeks after pickling and probably longer, but they usually disappear before that.:slight_smile:

6

I live in southeastern PA and this is how I make them. I start out with 18 eggs.
I have a piercer and make a tiny hole in the big end. Put the eggs in a big pot and cover with water. Bring it to a boil, shut it off and let it sit for 20 min… Then put them in ice water for about a half hour. Peal them ( the tiny hole makes this much easier ) and put 6 in a bottle. Add a can (15 0z. ) of pickled beets with the liquid, a half cup of regular vinegar and a dash of salt and pepper. Do this two more times and then add water to cover the eggs.
Some people put sugar in but I don’t. Give it a shake every day. It will take about 3 days to soak all the way in.
You can change any of these ingredients or add more or less.
I like them sour with ring baloney and cheese.
Enjoy !

7

The SO put four hard-boiled eggs into a jar of bread-and-butter pickles about a week and a half ago. I’ve had three of them; the first after a week, one Tuesday, and one last night. Not bad, but obviously sweet. I think I’ll finish off the remaining egg and pickles, and save the jar to make more eggs later with a more traditional egg-pickling liquid.