Pickled eggs are a common bar dish in the United States or Britain. This food is in the form of boiled eggs made into pickles with spices. You can learn how to pickle eggs at home, and you can store these foods for 1 or 2 weeks in the refrigerator.
Step
Method 1 of 5: Boiling Eggs
Step 1. Choose the eggs you will cook carefully
The following guide can help make your homemade pickled eggs even tastier.
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Try to find eggs fresh or straight from the farm. The better the quality of the egg, the more delicious it will taste. Visit your local farmer's market for fresh eggs.
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Since the eggs will be stored in the refrigerator before eating, you should choose eggs that are relatively fresh. But make sure it's at least a few days old, as peeling fresh eggs can be difficult.
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Choose eggs that are small to medium. This will make it easier for the spices to seep into the eggs, making them taste more delicious.
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Step 2. Place 6 to 8 eggs in a medium saucepan
Step 3. Add water
Make sure the water soaks the egg until it remains 2.5 to 5cm above it.
Step 4. Pour some white vinegar into the water
This will help the egg stay in its shell if it breaks.
Step 5. Bring the eggs to a boil, using medium to high heat
Eggs that twist when the water boils may crack their shells.
Step 6. Cover the pot, turn off the heat and transfer to another burner
Step 7. Let the eggs sit in the hot water for 15 minutes
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Some people prefer to boil eggs in boiling water for 15 to 20 minutes. This depends on your taste, as some people find the softer egg yolk tastier.
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Remove any eggs that break during the boiling process. These eggs do not make delicious pickles and must be eaten immediately.
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Method 2 of 5: Sterilize the Container
Step 1. Wash the large container and lid with hot, soapy water
Step 2. Preheat your oven to 107 degrees Celsius
Step 3. Put the container, open it and place it open up on the grill
Place the lid upside down next to it.
Step 4. Put in the oven for 35 minutes
Remove and let cool on the kitchen counter.
Method 3 of 5: Washing with Ice Water
Step 1. Fill a large bowl with several cups of ice
Step 2. Pour cold water into a bowl
Step 3. Transfer the hard-boiled eggs to the ice water
Let it soak for about 5 minutes.
Step 4. Remove the eggs from the bowl of iced water
Break and peel carefully. Repeat this process for the other eggs.
Step 5. Soak the eggs back into the ice water to remove any adhering shell fragments
Step 6. Place the peeled eggs into the container that you have sterilized
Method 4 of 5: Making Salt Water
Step 1. Pour 6 cups (1.4L) of water into a large saucepan
Add 1/2 cup (0.1L) apple cider vinegar and 1/4 cup (49g) granulated sugar.
You can also add beet juice to the water to increase the intensity of the egg color
Step 2. Add the seasoning you like
If this is your first time making pickled eggs, try 1 tablespoon (18g) salt, 3 tablespoons (18g) dried chilies and 6 ground peppercorns.
- For a curry egg pickle, try adding 1 tablespoon (6g) of curry yolk powder, 1 tablespoon (2g) of mustard seeds, 3 cardamom seeds, and 1/2 cup (100g) of sugar.
- You may need to increase the amount of vinegar in your salt solution until it reaches a ratio of 1 cup water to 1 cup vinegar.
Step 3. Bring this mixture to a boil over high heat
Step 4. Add 1 small chopped red beet
You can use fresh beets or canned beets.
Step 5. Reduce the heat
Let the mixture boil for 10 minutes.
Step 6. Remove this solution from the stove
Strain through a fine sieve.
Method 5 of 5: Pickled Eggs
Step 1. Pour the mixture into a glass container, over the eggs
Fill the container as full as you can.
Step 2. Twist the lid tightly
Step 3. Place the container in the refrigerator for 3 days before serving
These eggs will be delicious for 1 to 2 weeks.
