Though some may find pickled eggs disgusting and can’t imagine eating them, I think they’re pretty great. Fascinating, really.
Thanks to the internet, I just realized there are about a million ways to pickle an egg. Of course.
I’ve heard the whole pickling idea came about long ago when there was a need to preserve your eggs to keep them around longer. I can’t keep pickled eggs around that long because I can’t stop eating them… I put them on my salads, on a plate with some crackers and olives, good stuff – I’m telling you.
I figured I have to try some new pickled egg recipes since I always have only gone the beet-juice pickle route. I’ll post some of the recipes I try, so you can have a go at it to if you’d choose. I’ll give these eggs I just made today a taste later on in the week and let you know what I thought…
Up first is a Jamie Oliver recipe, of which you can get the full version with measurements HERE on his site, along with thoughts on using different vinegars for the recipe…(I skipped the garlic and onion in my first trial batch).
“Pickled Eggs” by Jamie Oliver
Place eggs in saucepan and cover with cold water. Bring to a boil, reduce heat and let simmer for 12 minutes. Drain immediately and let eggs chill in cold water for 5 minutes. To peel, crack shell and pull it away, starting at the large end (where the air sac is located).
In a saucepan; add vinegar, water, pickling spice, salt and sugar. Bring to a boil, reduce heat and let simmer for 10 minutes. Remove from heat and allow liquid to cool at room temperature. Strain liquid and pour over eggs covering them completely. Seal jar tightly with lid and store in a cool dark place for a minimum of two weeks before consuming.
I prefer only three days of waiting. Too much “ick factor” for me, to let an egg swim two weeks in brine. But feel free to let it a go for that long if you’re the more adventurous type. I won’t judge you. If you do decide to try any of the coming recipes, or if you have a great recipe of your own, will you please share it? ~A
