Pickled Eggs
How to make pickled eggs and pickled eggs guide.
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How to Make Pickled Eggs

February 24, 2017   

There are many recipes out there for pickled eggs. They are a delicious and fun treat that can be easily made. The kind of recipe you want to choose depends on your liking. There are various recipes ranging from the spicy, to the sweet, to the just more vinegary pickled flavor. Many have a personal liking is a spicy and sweet mixture as well. To get a nice spicy flavor, you need to add some kind of hot sauce, or fresh hot peppers to your brine. For the more sweet side, try adding some sugar, or brown sugar to the concoction.

First, what you need to do is start with one dozen large eggs. If possible, use brown eggs, but white eggs are quite suitable as well, and cheaper to buy. Next, you need to have the right ingredients for brine. 1 and 1/2 cup vinegar, 1/4 cup of chopped onion, 1/3 cup of sugar or brown sugar, 2 tablespoons salt, 1 crushed clove of garlic, 1 chopped pepper (cayenne or jalepeno), 2 tablespoons of fresh peppercorns, and a dash of allspice or cinnamon.

One method for making the eggs starts with a large pot to hard boil the eggs. Place all 12 into the pot of cold water, and turn the stove onto a medium to high heat until booing. Once boiling, remove the eggs from heat and let them sit in the hot water for another 12 minutes. This will keep them cooking without over cooking them and making that sulfur smell. After 12 minutes, remove the eggs and run them under cold water, and then peel them.

Next, grab another medium saucepan, and mix together all the other ingredients, bring to a boil. Once boiling, grab your jars. Place your peeled eggs in the jars and pour the hot brine over them. Refrigerate for 1 to 2 weeks before serving to ensure the eggs absorb the brine and have a delicious pickled flavor. To customize your own recipe, add or subtract any of the sweet or spicy ingredients to your liking. This recipe is more of a sweet and spicy combo that can be enjoyed at home.

Pickled Quail Eggs

February 17, 2017   

Pickled quail eggs are very popular in American and Western European bars as a finger food and appetizer. Quail eggs regardless of form are desired worldwide for their nutritional qualities. While the quail egg is only about one-fifth the size of a chicken egg, it provides 3 to 4 times the beneficial nutrients. There are just many recipes for pickled quail eggs as there are people who love them. But I’m going to share with you a common recipe used by many people the world over. No matter how you season the eggs the preparation is always the same.

First, you want to cover four dozen quail eggs with water using a large pot. Boil them for about 3 minutes, then move the eggs to a bowl with cold water and let sit for about 10 minutes. This shocks the egg, making the removal of the shell much easier. Then, you can skin them and move the de-shelled eggs to quart size mason jars that have been sanitized by boiling. From here is the fun part, we’re going to make the mixture that you’re eggs will sit in while they pickle.

First, you’ll need a saucepan. For your base, you want to add three cups of white vinegar and at least 4 cloves of chopped garlic cloves on medium heat (you can add one or two more cloves if you have a high tolerance for garlic). Next, you want to add 4 more garlic cloves, whole ones this time. Then, add 2-tsp of mustard seeds (yellow or black), a dozen whole black peppercorns and 2 fresh bay leaves. For some added spice, you can put in 1-tsp of cayenne pepper or 1 to 3-tsp of your favorite hot sauce. Bring it all to a boil, then remove it and let sit for 2 hours.

Now, you can pour the mix into your mason jars, leaving no more than 1-inch of space at the top. Lid them, and place in a large pot with 3 inches of water. Cover the pot and put the heat between medium and high. Let it sit for 10 to 15 minutes, then remove from the heat and let sit for about 30 minutes. It’s during this time, that the jars create a vacuum seal. Finally, they need to be stored in a dry room with no light for a minimum of 2 weeks before they are ready to eat. Hope, you enjoy! Yum!