Pickled Egg Shopping Tips
The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.
Pickled Egg Cooking Tips
With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.
Pickled EggsPhoto by Jonathan Boncek
Makes 12 pickled eggs
From Sean Brock, Audrey, Nashville
12 Manchester Farms quail eggs
2 pounds beets, peeled (or 2 cups store-bought beet juice)
1 tablespoon plus 1 teaspoon kosher salt
Special equipment: Juice extractor
1. Using a sewing needle or pushpin, pierce a hole in the shell at the wide end of each egg. Put eggs in a large saucepan and cover with room-temperature water. Bring water to a boil over medium-high heat and boil eggs for 2 minutes. Remove saucepan from stove, cover, and set aside for 10 minutes.
2. Carefully drain eggs in a colander in sink, then peel eggs under cold running water. Refrigerate eggs in a covered container until ready to use.
3. Run the beets through a juice extractor you need 2 cups of juice. (If there is extra juice, freeze it for another use, such as a soup.) Combine beet juice with remaining ingredients in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Transfer mixture to a glass or stainless-steel container, let cool to room temperature, and then refrigerate until completely cool.
4. Add eggs, cover, and refrigerate for at least 1 week before eating stir them occasionally. Tightly covered, the eggs will keep for up to 1 month in the refrigerator.
Raised in rural Virginia, chef Sean Brock has been involved in the repatriation of the Southern pantry and cuisine for the past twenty years. In 2010, he won the James Beard Award for “Best Chef: Southeast,” and is a three-time finalist for Rising Star Chef as well as a four-time finalist for Outstanding Chef. His cookbooks, Heritage and South, are New York Times bestsellers and have received James Beard nods as well. Brock owns and operates three Nashville-based restaurants: The Continental, a nouvelle approach to classic American fare Joyland, an East Nashville ode to the heyday of fast food and upcoming flagship restaurant, Audrey.
Best Pickled Eggs Recipes
There are a lot of different ways to prepare pickled eggs. Whether you're looking for something hot and spicy, seeking a mild taste, or prefer a sweeter flavor, you'll find pickled eggs are more than just a classic bar snack. They rank among the favorite foods enjoyed during picnics, camping trips, tailgate parties and potluck dinners.
1. Andrew Voss' Pickled Eggs
Andrew Voss, Executive Sous Chef for Orlando's JW Marriott Grande Lakes resort shares his recipe for pickled eggs on Food Republic. He uses farm-fresh or organic eggs flavored with apple cider vinegar, juniper berries, chile flakes, salt, pepper, sugar, and a beet.
2. Mama's Best Pickled Eggs
Mama's Best pickled eggs recipe has earned five stars at Food.com where you'll find an easy step-by-step procedure for making this interesting take on this dish. This version is flavored with fresh gingerroot, allspice, garlic, white peppercorns, and vinegar.
3. Fresh-Herb Pickled Eggs
This recipe for fresh herb pickled eggs was created by Elaine Corn, award-winning author of 365 Ways to Cook Eggs, and it is a definite winner. It's seasoned with a variety of fresh herbs, including shallots, marjoram, thyme, and parsley, along with garlic, honey, vinegar and your choice of red chile flakes or peppercorns.
4. Sweet Pickled Eggs and Beets
This recipe for sweet pickled eggs and beets is among the favorites at Cooks.com. It's particularly great for home cooks who prefer simple recipes, as it requires only a few ingredients to flavor the eggs - beets, beet juice, brown sugar, cider vinegar, and sliced onion. They offer an option for a printer-friendly version if you want to add a hard copy to your collection of recipes.
5. Hot and Spicy Pickled Eggs
Adapted from The Joy of Pickling, the recipe on Modern Beet for hot and spicy pickled eggs is a great one to try if you're looking for a protein-packed snack that is super-spicy. The recipe calls for two fresh chile peppers (though you can substitute jalapeño or serrano peppers) and black pepper, ginger, mustard seeds, garlic, cider vinegar, and salt.
6. Sriracha Pickled Eggs
If you're looking for an even spicier version of pickled eggs, try this interesting recipe for sriracha pickled eggs. This recipe is highly-rated on AllRecipes and features only four ingredients beyond eggs and water - sriracha, vinegar, salt, and a sliced onion. As the recipe creator points out, "These make a quick, tasty snack any time of day or for those following a low-carb diet."
7. Rachael Ray's Bread-and-Butter Pickled Eggs
If you enjoy eggs, love bread and butter pickles, and crave ridiculously easy recipes, you're sure to take delight in Rachael Ray's fun and frugal recipe for bread-and-butter pickled eggs. The next time you finish a jar of bread and butter pickles, don't get rid of the juice or the jar. Instead, add a few peeled boiled eggs to it, along with a couple bay leaves and a few sprigs of dill. Refrigerate it overnight and you'll have a new snack to enjoy!
8. Golden Pickled Eggs with Carrots
This recipe from Food Network Kitchen combines pickled eggs with carrots for a bit of a unique combination. To make their golden pickled eggs with carrots recipe, you'll need coriander seeds, yellow mustard seeds, turmeric, thinly sliced carrots and onions, crushed red pepper flakes, a bay leaf, sugar, and vinegar. This version is particularly good for people seeking the health benefits of turmeric.
9. Bobby Flay's Saffron Pickled Eggs
If you're looking for a fancy pickled egg recipe, try this awesome option from celebrity chef Bobby Flay. His saffron pickled eggs have (as you would expect) saffron treads, along with caraway and fennel seeds, white wine vinegar, garlic, peppercorns, salt and cane sugar.
10. Jalapeño Dill Pickled Eggs
Love the flavor of jalapeño peppers paired with eggs? Apparently a lot of people do, as the recipe for jalapeño dill pickled eggs on the Putting Up With Erin canning blog is the site's "most popular blog post of all time." This recipe uses fresh jalapeño peppers cut into slices, fresh dill, red pepper flakes, sliced cloves of garlic, sugar, salt, and vinegar. It packs a punch but tastes great!
- 12 eggs
- 1 cup white vinegar
- ½ cup water
- 2 tablespoons coarse salt
- 2 tablespoons pickling spice
- 1 onion, sliced
- 5 black peppercorns
Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Type of Eggs
1. Quail Eggs
Quail eggs are quite small and have bland taste making it perfect to absorb the flavor from brine. Due to the size, peeling quail eggs can be time-consuming. Boil the eggs in the mixture of water and some tablespoon of vinegar, this way you can peel the eggs easier.
2. Duck Eggs
Duck eggs have a large yolk and are considered nutritionally richer than the chicken counterpart. If you want to use duck eggs in pickled recipes, we suggest using one duck egg in the place of any recipes calling for two chicken eggs.
3. Chicken Eggs
Chicken eggs—the most common type of eggs—can vary in sizes and colors. They’re our go-to choice for easy poached eggs and a simple egg drop soup.
Regardless of the colors of the shell, white, brown, or blue, all chicken eggs taste deliciously alike. As long as eggs are fresh and clean, they are good to go in this recipe.
Best pickled egg recipe
I absolutely love Emeril's recipe, as do my husband and children.
In the Brooder
Here's my pickled egg recipe (more a technique than a recipe). My husband and I went to Michigan Tech up in the UP and pickled eggs are a delicacy! LOL
We've done a lot of trial and error. You'll need to determine your preferred level of heat by purchasing your peppers accordingly.
-You'll need one large glass jar (deli-sized pickle jars work best. check with local restaurants or store deli)
- 2-3lbs of various fresh hot peppers sliced into rings (jalapenos, red chili, habaneros, etc. Anything you like will work). Use latex gloves when cutting and don't touch your eyes!
- 1-2 large jars (mild or hot, you're preference) banana or hungarian-type or jalapeno peppers and juice
- A handful of peeled garlic cloves left whole or lightly crushed (optional)
- Any leftover pickle juice from jarred pickles (optional. we actually save ours, from kosher dills and whatnot specifically for this purpose)
1. Place the vinegar in a large pot with ONLY HALF the chopped fresh peppers. (Make sure you do this with the windows OPEN, the fan on or even better, outside on a gas grill). Bring the vinegar to a boil and boil the peppers for 15min. Strain out the peppers and throw them away. Reserve the vinegar and cool.
This strips the peppers of their oils. The oil goes into the vinegar and when you put it into the vinegar into the eggs, the eggs will absorb the oil (and all the flavor!). You throw away these peppers, because if you put them in the jar with the eggs, they'd just re-absorb the oil.
2. Begin to layer your peeled eggs into the jar with the remaining fresh peppers and any pickled peppers you are using and the garlic cloves. Be sure to use the gloves again.
3. Pour in the room temp vinegar, the pickled pepper juice, any regular pickle juice you may be using into the jar over the eggs.
4. Fill the remaining room in the jar with really cold water.
5. Cover and give the jar a good shake and let the eggs 'percolate' for a good 4 weeks (although, my hubby and I can't help but "test" some at about 2 weeks.
These don't have to be refrigerated during their initial soak. You can if you want. we just leave ours on the counter. Give it a good shake every couple days. They don't last long enough to worry about refrigerating once you open them.
- 12 eggs
- 1 large onion, sliced into rings
- 2 cups white wine vinegar
- 2 cups water
- ½ cup white sugar
- 1 teaspoon salt
- 1 tablespoon pickling spice, wrapped in cheesecloth
Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
How To Make Pickled Eggs Tavern / Bar / Pub Style
When I do this, I boil the vinegar, salt and water for just a minute or two
to rehydrate the dried spices. I find the beet juice or just a slice of
raw or blanched fresh beet makes it feel more European. Sometimes I add
more red pepper instead fo the beet juice to keep batches (and flavors)
You use straight vinegar with no water whatsoever? I like a little vinegar
flavor but that sound WAY too intense. Would a 50/50 vinegar/water blend
still get the job done?
Great recipe! I added sugar and Siracha sauce to it for flavor and they
turned out AMAZING!
thanks for making the video. Making some of these today. then 2 weeks here
I come =)
Awesome, Best I ever tried. Great recipe, thanks
stick the toothpick through the egg longways to speed up the process
Love ’em but boy they give you the farts!
A few of those eggs and a few beers and my wife will leave me alone for the
Can I add beat juice for color? How long before it would go all the way
Here is a tip.Don’t eat pickled eggs from a bar if the jar has a used
looking Band-Aid in it.
Tried it looked good, to much vinegar really really vinegary ..
I would but vinegar is my worst nightmare I hate it I hate it
very nice, But i have a ? if i may ask will quail hatch there eggs in a
pin. if so what do i need to do for them to do that ,
Soleier: German Pickled Eggs
German Soleier, or pickled, hard-boiled eggs, are typical pub food all over Europe, not just in Germany.
Originally, foods were pickled to preserve them for consumption in the winter. But the unique flavor caught on and now foods are pickled year-round. Fruits, vegetables, meats, seafood, and eggs are all popular options.
When farmers who raised chickens had an overproduction of eggs and there was a glut in the marketplace, they preserved them by pickling.
It's no secret that German pickles are revered and take pride of place on the dining table, from a street vendor, in a pub or in a biergarten. But pickled eggs can hold their own against the almighty pickled cucumber.
Since these eggs will be pickled, the recipe calls for 5 percent vinegar. That means vinegar with a 5 percent acetic acid content. Some cooks add thinly sliced onions to the brine so feel free to do that if you like (but obviously it alters the flavor somewhat).
This recipe is perfect for using up all those decorated Easter eggs that seem to multiply just by sitting next to each other. It's OK if the food coloring has seeped onto the whites of the eggs, as often happens. It will just make them more colorful.
Big Game Comfort Food
This recipe for pickled eggs was given to us about 20 years ago by a long time friend of the family. These eggs take about 4-5 days before they are ready and ideally 2 weeks, but are worth the wait. I wanted to share it with you now as the Superbowl is only a few weeks away and this recipe needs to be made ahead of time.
*This post may have affiliate links, which means I may receive a small commission if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site!
Pickled eggs make a delicious high protein snack or appetizer when served with drinks. They taste especially good with beer and are many times found at taverns and bars. Think of these as comfort food for the big game.
This recipe makes a large batch, 36 eggs, but they keep for at least a month in the brine, so you can enjoy them for some time. Make these eggs at least one to two weeks ahead of when you want to eat them, as it takes that long for them to absorb the pickling brine. You can eat them sooner than that but they will not have very much pickled flavor. They get better with age. The best part? There is no canning required!
Pickled Egg Recipes
Over the years I’ve made dozens of pickled egg recipes, and they’ve all been good. I’ve included a good selection here of my four favorites, which should suit a broad variety of tastes.
These pickled egg recipes represent a good balance of colors, flavors and sweet/sour ratios. (Printable recipe card a bit further down.)
Beet pickled eggs
These are particularly beautiful, as the beet juice colors the outside of the egg and adds exceptional flavor. The simplest way to make them is to boil a few beets, and then save the cooking water for making the pickled egg brine. Some people choose to add sliced cooked beets to the jar, and that’s delicious too.
Beet pickled eggs are especially tasty with warm spices like cloves, allspice, and cinnamon.
Slice them on top of a salad for a splash of color, or serve them on a charcuterie plate for contrast.
Bread and Butter Pickled Eggs
This recipe is based on my favorite recipe for bread and butter pickles made with cucumbers. The brine is very similar, and an extra tangy all vinegar brine is balanced with a bit more sugar. Some recipes for bread and butter pickled eggs include as much as 1 cup of sugar, but that’s way over the top in my book. I think 1/4 to 1/2 cup is about right.
Adding a teaspoon of turmeric to the jars results in a bright yellow color, as is traditional with bread and butter pickles.
Dill Pickled Eggs
An old school classic, dill cucumber pickles are most people’s favorite, and dill pickled eggs are no less awesome. These are my daughter’s favorite, with familiar flavors that she knows and loves.
Most of the “dill” flavor comes from dried dill seed, but if you can get a few sprigs of fresh dill that makes a lovely addition as well.
Spicy Jalapeno Pickled Eggs
My husband’s favorite, spicy pickled eggs add a whole new dimension to pickled eggs. You can add spice with just about anything spicy in the brine, and things like hot sauce and red pepper flakes are good options too.
I usually go with one whole sliced jalapeno per jar, but feel free to adjust to your tastes.