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Pickled-eggs are a traditional British chip-shop & pub snack, and fairly easily made.
Here's one way of making them, using:
Here's one way of making them, using:
- Fresh free-range hen's eggs (thanks to Julie)
- Sarsons malt pickling vinegar
- Salt
- Spices
- A sauce pan with a lid
- A clean glass jar
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Signing UpStep 1Preparing the eggs
Hard boil the eggs, but only just. The eggs I used this time were rather small and were cooked fairly quickly. I know my eggs, altitude & water and can usually get these just right, but it may require practice / trial & error.
If you boil eggs for too long the yolk will become pale yellow & "dry" with an ugly dark layer between it and the white. Soft-boil and the yolk will be runny.
Small eggs were placed carefully in a pan, soft-water (at about 1000 feet above sea level it boils under 100oC) was boiled and poured into the pan. The eggs were boiled gently for ~8 min, the water removed and the hot eggs replaced in the box to cool.
I took the opportunity to clean the pan at the same time (dried-on rice) - green cleaning!
If you boil eggs for too long the yolk will become pale yellow & "dry" with an ugly dark layer between it and the white. Soft-boil and the yolk will be runny.
Small eggs were placed carefully in a pan, soft-water (at about 1000 feet above sea level it boils under 100oC) was boiled and poured into the pan. The eggs were boiled gently for ~8 min, the water removed and the hot eggs replaced in the box to cool.
I took the opportunity to clean the pan at the same time (dried-on rice) - green cleaning!
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Thanks for the comment.
L
Im actually making a bunch right now. 10 eggs, powdered spices though :( But really looking forward to tasting these!
The strong vinegar is the main flavour, but step 2 is the one to look at. You can count them in the image, but much of this is about adding the flavours that you like and experimenting.
L
But I have to say, can't taste much of the spices.
Like them though, have a jar of these and one of the beetroot variety in the fridge now.
L
yes, you're right, that's an alternative - I've just factored-in the after-cook.
The sulphur content of the protein (from cysteine I think) forms iron sulphides giving that nasty dark colour.
L
Step 2:
Meanwhile the cold eggs were peeled, and added to a clean glass jar.
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Thanks mate, nice 'Ible :)
(get some good eggs, and good flavours)
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