Pickled Egg Recipes – Backyard Poultry

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reading time: 4 Session minutes

Do you have an abundance of eggs? Try these three delicious recipes for pickled eggs!

Eggs with slightly smoked soy sauce

Make: 6 eggs
time: about 8 hours
method: pickling

You know those delicious, soft, hard-boiled eggs that flow into your ramen bowl? These are your dream eggs, but with a nice twist added: a tinge of smoke and mold from strong, sugary Chinese tea. Have them in soup, over rice, or simply on the go.

ingredients

  • 6 eggs
  • 1-1/2 cups water
  • 1 cup soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • 4 teaspoons Lapsang Souchong tea, in a tea bag or tea ball for easy removal

directione

  1. Carefully place eggs in a single layer in a medium saucepan, and cover with 2 inches of water. Cover the pot and cook over high heat until the water boils quickly. Turn off the heat, leave the pot covered, and set the timer for 6 minutes. When the time is up, drain the eggs immediately, then run them under cold water until they’re cool enough to handle.
  2. Return the pot to the stove and add the water, soy sauce, vinegar, sugar, and tea. Bring the brine to a boil, stirring to dissolve the sugar. Turn off the heat and cover the brine to keep it warm.
  3. Meanwhile, crack the eggshells for a marbled egg, or peel them completely for the smooth appearance and flavor of soy sauce. To crack eggshells, gently roll top and bottom on work surface, then roll on its side. If you’re peeling the eggs completely, for best results, start peeling the eggs from the large, rounded top, as you’ll notice a small area under the shell.
  4. Place the cracked or peeled eggs in a 1-1/2-quart canning jar. Discard the tea and pour the brine over the eggs, completely submerging them. If the eggs float, weigh the eggs with a small zip-lock bag filled with water.
  5. Cover the eggs and place them in the refrigerator for at least 6 hours to give them a flavorful brine.

storage

The eggs will keep, immersed and refrigerated, in the brine for up to 10 days, and refrigerated in an airtight container away from the brine for up to 5 days. Keep the soy sauce brine, as it can be reused for at least one more batch of eggs.

Curry egg pickle

Make: 6 eggs
time: 4 days at least
method: pickling

Like jerky, pickled eggs are portable, long-lasting, and packed with protein and delicious flavor. The flavor of the curry here is mild, but the sunny color of these beauties will keep you coming back to them again and again.

Ithe components

  • 6 eggs
  • 2 tablespoons of cumin seeds
  • 2 teaspoons ground coriander
  • 1-1/2 cups water
  • 1 cup apple cider vinegar
  • 3 crushed and peeled garlic cloves
  • 3 thin slices of fresh ginger
  • 2 teaspoons ground turmeric
  • 2 teaspoons of black pepper
  • 2 teaspoons kosher salt

directione

  1. Carefully place eggs in a single layer in a medium saucepan, and cover with 2 inches of water. Cover the pot and cook over high heat until the water boils quickly. Turn off the heat, leave the pot covered, and set the timer for 6 minutes. When the time is up, drain the eggs immediately, then run them under cold water until they’re cool enough to handle.
  2. Dry the pot and return it to the stove. Add the cumin and cilantro and toast over medium heat, stirring frequently, until fragrant, about 2-1/2 minutes. Immediately add 1 1/2 cups water to stop cooking, then add vinegar, garlic, ginger, turmeric, peppercorns, and salt. Increase the heat to high and bring the brine to a boil. Once it reaches a rapid boil, turn off the heat, cover it to keep it warm, and let the flavors infuse.
  3. Meanwhile, crack the eggshell by gently tapping the top and bottom of the work surface, then rolling it on its side. For best results, start peeling the egg from the large round top, as you’ll notice a small space under the shell. Do the same with the rest of the eggs.
  4. Place the peeled eggs in a 1-1/2 quart canning jar. Pour the brine (including the solids) over the eggs to submerge them in the brine.
  5. Cover the eggs and place them in the refrigerator for at least 4 days to allow them to develop the flavor of the brine.

storage

The eggs are completely immersed in the brine and cooled, and the eggs are kept for at least 3 weeks. The brine can be reused for at least one more batch of eggs.

Pickled beet eggs

Make: 6 eggs
time: 4 days at least
method: pickling

Put them together with a pretty yellow curry pickled egg, and you’ve got yourself a lovely, portable item. Eat them whole with beer, chop them on top of a salad, or slice them up and make colorful deviled eggs.

ingredients

  • 6 eggs
  • 1 small red beet, peeled and cut into quarters
  • 1 garlic clove, crushed and peeled
  • 2 teaspoons of sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon dill seeds
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 whole garlic cloves
  • 1 small bay leaf
  • 1-1/2 cups water
  • 3/4 cup of apple cider vinegar

directione

  1. Carefully place eggs in a single layer in a medium saucepan, and cover with 2 inches of water. Cover the pot and cook over high heat until the water boils quickly. Turn off the heat, leave the pot covered, and set the timer for 6 minutes. When the time is up, drain the eggs immediately and run them under cold water until they’re cool enough to handle.
  2. Combine beets, garlic, sugar, salt, peppercorns, celery seeds, dill seeds, pepper flakes (if using), cloves, bay leaf, water, and vinegar in saucepan over high heat. Bring the brine to a boil, stirring to dissolve the sugar and salt. Turn off the heat and cover to keep it warm.
  3. Meanwhile, crack the eggshell by gently tapping the top and bottom of the work surface, then rolling it on its side. For best results, start peeling the egg from the large round top, as you’ll notice a small space under the shell. Do the same with the rest of the eggs.
  4. Place the peeled eggs in a 1-1/2 quart canning jar. Pour the warm brine (including all the solids) over the eggs, submerging them completely in the brine. If the eggs stick to the side of the jar, tip or swirl the jar to surround each egg with the brine.
  5. Cover the eggs and place them in the refrigerator for at least 4 days.

storage

The eggs are completely immersed in the brine and cooled, and the eggs are kept for at least 3 weeks.

Adapted from Bacon, smoked fish and pickled eggs © 2018 by Karen Solomon. Used with permission from Storey Publishing.



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