Content

• Ingredients
• Steps
• Method 1 of 3: Mrs.Beaton's Pickled Eggs
• Method 2 of 3: Pickled Eggs with Garlic
• Method 3 of 3: Purple Pickled Eggs
• Tips
• Warnings
• Additional articles

Farmers' wives have pickled eggs for centuries to preserve them for longer. This traditional dish is still popular. Eggs can be served as a party or picnic snack and are fairly easy to prepare. This requires mostly time and basic culinary skills.

Ingredients

Mrs. Beaton's Pickled Eggs:

• 16 eggs
• 1 liter of vinegar
• 15 g fresh black pepper
• 15 g ground allspice
• 15 g ground ginger

Pickled eggs with garlic:

• 1 dozen eggs
• 1/2 l of spicy vinegar
• A few cloves of garlic

Purple pickled eggs:

• 1 dozen large eggs
• 4 cups apple cider vinegar
• 1 medium beet
• 1/2 cup sugar
• 2 tablespoons coriander seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Pinch of ground nutmeg
• 4-8 drops of hot sauce (optional)
• Sea salt and freshly ground pepper to taste

Steps

Method 1 of 3: Mrs.Beaton's Pickled Eggs

Mrs Beaton is one of the earliest known chefs, and her recipes date back to the 1800s. She was good at pickling and this recipe is her version of pickled eggs.

1. 1 Boil the eggs for 20 minutes. They must be hard-boiled.
2. 2 Remove from hot water and put to cool. Then peel the eggshells off the eggs.
   • To peel, gently tap the egg on the edge of a bowl or something similar to create a crack.Make a small hole with your fingers, and then remove the shells in chunks.
3. 3 Place the peeled eggs in a large, sterilized jar.
4. 4 Pour about half of the vinegar into a saucepan. Add pepper, allspice and ginger. Bring to a boil for 10 minutes.
5. 5 Pour hot vinegar over the eggs. Cover them completely.
6. 6 Let stand until eggs cool. Then cover with a lid. Store in refrigerator for at least one week before use.
   • Store in the refrigerator for up to one month.

Method 2 of 3: Pickled Eggs with Garlic

Add flavor to the eggs. This is the perfect recipe if you love garlic.

1. 1 Boil the eggs for 20 minutes. They must be hard-boiled.
2. 2 Remove from hot water and put to cool. Then peel the eggshells off the eggs.
   • To peel, gently tap the egg on the edge of a bowl or something similar to create a crack. Make a small hole with your fingers, and then remove the shells in chunks.
3. 3 Place the peeled eggs in a large, sterilized jar.
4. 4 Pour the spicy vinegar into a saucepan. Add garlic and heat over low heat for ten minutes. Bring to a boil at the end.
5. 5 Strain the boiling vinegar over the eggs. Let cool completely.
   • The vinegar should completely cover the eggs. It is he who preserves them and prevents the growth of bacteria, so do not spare the vinegar.
6. 6 Cover the jar with a lid. Refrigerate. Let it marinate for at least one week before consuming.
   • Store in the refrigerator for up to one month.

Method 3 of 3: Purple Pickled Eggs

Eggs are great at absorbing other colors. You can use this feature to your advantage when marinating. Purple eggs deserve attention!

1. 1 Bring eggs to a boil in a saucepan. Cook for 20 minutes.
2. 2 Remove from heat. Cover and let stand for 10 minutes.
3. 3 Drain the water from the eggs. Fill with cold water and then drain again. Peel the shell. Place the eggs in a glass or ceramic bowl.
4. 4 Pierce each peeled egg several times with a fork. This will help the marinade penetrate the eggs more easily.
5. 5 Add the rest of the ingredients to the same saucepan. Bring to a boil over high heat.
6. 6 Reduce heat to medium and simmer. Simmer for another 10-15 minutes, until the beetroot pieces are tender.
7. 7 Pour hot vinegar and beetroot liquid over the eggs. Let cool and then cover. Refrigerate.
8. 8 Before eating, let the eggs marinate for 1-2 days, or preferably a week. This is enough for the eggs to be saturated with flavor.
   • Store in the refrigerator for up to one month.

Tips

• Store peeled eggs in a glass or ceramic container, as metal containers can react with eggs.
• Pickled eggs can be served in a bowl as a snack at parties, while watching movies, or during a cold lunch. They can also be sliced ​​and used in salads and sandwiches. This is the perfect picnic dish.

Warnings

• It is recommended to store eggs in the refrigerator or other cool place prior to use. Once you open the jar, store it in the refrigerator to slow down the growth of bacteria and keep you safe. Throw away any leftover eggs after a month.

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