Pickled Egg Recipe

[BuckSutherland]

Here is an easy way to pickle some eggs. And they are awesome!!

1. Hard boil 12 eggs using the Eyeguy 54 method:

2. Brine:

2 tablespoons powdered mustard

2 cups white vinegar

1/2 cup water

1 cup sugar

1 tablespoon salt

Bring brine to a boil and then simmer for about 10 mins.

3. Layer some yellow onion with the eggs.

4. Pour warm brine over the eggs and let sit in fridge for about a week.

Tips:

Poke your hard boiled eggs with a fork in a few places so the brine soaks in.

Multiply the recipe by three. They last forever in the fridge and your buddies will eat them anyways.

You can experiment with Jalapeno and other spices. Maybe Tabasco right on the finished eggs would be best.

The brine will be yellow and look kinda different, but the finished product is awesome.

Really try to let them sit for a week before you eat them. It never works for me.

[eyeguy 54]

looks great !

[bak2MN]

Add a little cayenne for a little kick.

[hockeybc69]

I am all over this one.

I have done pickled eggs a few times. never had a bad batch. I am willing to try this one!

[BuckSutherland]

I am all over this one.

I have done pickled eggs a few times. never had a bad batch. I am willing to try this one!

Please give me a review when you are done. This is all I have ever done with eggs, and if I bring them deer hunting or ice fishing 4 guys usually take care of 3 dozen in about 24 hours. I have only ever kept them in the refrigerator. I dont know if you can leave them out or not. Seems like an egg per beer is a really good combo.

[Xplorer]

Try using cider vinegar instead of white, gives it a really good taste. I also cut the sugar in half or use none at all in small batches.

[McGurk]

I usually pickle a 2) dozen at a time in a huge pickle jar, but I also use cider vinegar and skip the sugar altogether. I also add a couple of TBSP of pickling spice when boiling but it isn't necessary, but looks good in the jar. I also peel a couple of heads of garlic into individual cloves and layer them in with the onions. Pop a couple of those when you are eating the eggs for an extra kick. Sriracha chile sauce (Rooster sauce) is SO much better on eggs than Tabasco IMHO. I use that stuff on everything.

Funny thing on one batch I made a couple years back. I did my normal recipe with whole cloves of garlic and added some sliced jalapeno peppers to boot. The eggs didn't get any heat, but the garlic cloves were as hotter than the pepper slices, which were tamed down quite a bit. If you add pepper slices don't bother with the garlic, as I think it soaks up all of the heat.

I have also added ground cayenne pepper to my mix, and all it did was cloud the brine. No heat went to the eggs. I stick with peppercorns and other whole spices for presentation as I haven't had luck with powdered spices other than salt.

Notes on salt: Table salt vs Kosher salt vs pickling salt. Table salt contains iodine which can alter the color and taste of your eggs/pickles/etc, whereas Kosher and Pickling salt does not. I like pickling salt for eggs and northern as it dissolves much, much faster, but don't do a 1:1 ratio of substitution as pickling salt is more potent than regular salt. 1 cup of pickling salt is equal to 1-1/8 cup kosher salt, so alter your recipe accordingly if it isn't noted as pickling salt.

I will be making some this weekend, employing the new needle-pricking technique!

[JP Z]

4 guys usually take care of 3 dozen in about 24 hours.