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When I mentioned, on my personal Facebook page,
that I had an interest in making pickled eggs, there was a huge uproar. You’d
have thought that I’d said I was bagging up puppies, and leaving them on the
side of the highway, people were so appalled. I have to admit, they are a bit
colorful, perhaps a trifle on the gaudy side, but they are really good! You may
think that you wouldn’t like them, but if you like deviled eggs, you would like
pickled eggs, because they taste pretty much the same. The only difference is,
pickled eggs are so much easier to make. Make them if you dare!
Pickled Eggs
As seen in Sweet Paul Magazine
12 hard-boiled eggs
1½ c. cider vinegar
½ c. water
1 T. fine sea salt
1½ t. sugar
2 cardamom pods
1 t. crushed black peppercorns
½ t. allspice berries
½ t. ground turmeric
½ t. celery seeds
1 medium Melissa’s red beet, sliced
2 shallots, thinly sliced
1½ c. cider vinegar
½ c. water
1 T. fine sea salt
1½ t. sugar
2 cardamom pods
1 t. crushed black peppercorns
½ t. allspice berries
½ t. ground turmeric
½ t. celery seeds
1 medium Melissa’s red beet, sliced
2 shallots, thinly sliced
Poke eggs
with a pickle fork, through the
white and down to the yolk, about 6 times.
Put the eggs
in a tall jar, such as a quart canning jar. Put the remaining
ingredients in a saucepan and bring to a boil.
Cover and
simmer about 15 minutes, then allow liquid to cool.
Remove the
beets and enjoy separately.
Pour the
liquid and remaining solids over the eggs.
Refrigerate
and let the eggs sit for a day and up to several weeks.
Note that
after 1 day, the pink color will penetrate all the way to the yolk. However,
the flavor will be best after about a week.
Serve eggs on
their own, as an accompaniment to salads and grain dishes, or cut them in half
and mix the yolks with mayonnaise, mustard, horseradish, and chives for bright
Deviled Eggs.
If you think making and peeling hard-boiled eggs is a pain, get
yourself one of these. Perfect eggs every time. Brilliant!
5 comments:
Pickled eggs can also be made from leftover pickle brine (we like kosher dill with plenty of garlic). Just boil your eggs and shell them, then slip them in the brine and refrigerate. Just like these, a week is best. It's a different taste spectrum, but they make good deviled eggs as well. As for easy peeling boiled eggs, I steam mine in a vegetable steamer for 17 minutes, then immediately shock in a bowl of ice water. Let the eggs cool completely. That works a charm.
Gosh those are pretty! What a great idea to use the beet for color. We have one of those Dash egg cookers, but sadly I've never tried it for hard-boiled eggs.
These sound intriguing...
They must taste so good with the beef flavouring. Thanks for sharing. Thelma.
I presume you mean “beet,” Thel. :-) Surprisingly, they don’t taste like beets at all. More like the pickling spices.
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