Instructables

How to pickle eggs

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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:

  • 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

Some of the photography utilises my adjustable Lego lamp

 
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Step 1: Preparing 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!

Step 2: Pickling

DSCF0075.JPG
Having cleaned and dried the pan, I added:

  • Dried chillies
  • Cloves
  • Cardamon pods (split)
  • Black pepper (cracked)
  • Salt ~ 2 table spoons

To the above was added ~pint of pickling vinegar (6% acidity, also spiced). This was heated gently for ~1 hour before binging to a gently boil.
! Do this with the lid on, as vinegar-fumes are irritating to the eyes & nose.

Meanwhile the cold eggs were peeled, and added to a clean glass jar. The hot boiling vinegar was poured over the eggs, with care to avoid hot-fumes as best as practically possible.
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IanH223 days ago

Great recipe, thanks mate! Have done some for Christmas, my boys love them. Will let you know how they taste, although I've tweaked the recipe a little and added star anise, and scotch bonnet chillies for a bit more kick. Wish me luck!

Javin0075 years ago
Just wanted to let you know that I made a vat of pickled eggs for a bunch of my buddies who came to visit me out of state for my birthday.  They were a HUGE hit.  How long will they stay good for?  The ones that are left have been in the juice for over a month.
lemonie (author)  Javin0075 years ago
Super, pickles can often go down well. As I've said somewhere else bought jars can be safe for years (unopened) and weeks (opened, refrigerated). I wouldn't leave yours much longer though.

L
Oy.  Referigerate after opening?  Oops.  I've always seen the big jars 'o eggs at bars, and just assumed refrigeration wasn't necessary...  Probably shouldn't eat the remaining eggs.
lemonie (author)  Javin0075 years ago
Yes I've seen them too, but always thought they'd not sit around for more than a month. The official guidance to refrigerate is a precaution, not necessarily a necessity.

L
Javin007 lemonie9 months ago

HAH! Just came back to find this recipe again, and found this 4 year old post. Wanted to give you an update: I did, in fact, end up eating the rest of them. (After a bit of research.) The vinegar made the PH of the "juice" completely uninhabitable for bacteria, and kept it there. Additionally, the antioxidants would reduce the amount of time it would take for the eggs to go rancid. Now, I'm not recommending everyone just go out and eat expired food, but I'll say for myself, I ate them MONTHS later, and they were still just as good! Gonna make a big batch for another party!

bdawn11 year ago
I'm not trying to be mean in your comment feed here, but you should know that seeing eggs in a dirty pot seemed "ok" at first, eggs aren't always the cleanest thing to begin with. We pick our eggs out of the nests, and put them in any old pail because we take them in and wash all the debris off of them anyways.

But then when I saw that you cooked the eggs IN the dirty pot, I'm sorry but my stomach turned. I realize that rice that is dried onto the pot isn't that big of a deal, and that cooking the eggs in it is probably fine because of the sterilization that happens when cooking, but still. I didn't want to look further at your recipe because seeing those photos kinda grossed me out. It made a really bad first impression on me to see this displayed to the public like that.

Again, I mean that in the most respectful way possible. It really turned me off to see that, and I thought you should know that in case that wasn't the reader response you were hoping for.
suckrpnch3 years ago
I recommend using a solution of half vinegar and half water. Mainly because it allows the eggs to last longer without getting rubbery. And it also has less fumes and less overwhelming vinegar taste if that isn't your thing. But the rubbery bit is most important.
lemonie (author)  suckrpnch3 years ago
The strength of the pickling solution does affect like you say. I don't leave them very long in there, and I like the bit of "firmness".
Thanks for the comment.

L
ELF4 years ago
I know this is old, but maybe you could add just how much you use of each spice? Just approximately...
Im actually making a bunch right now. 10 eggs, powdered spices though :( But really looking forward to tasting these!
lemonie (author)  ELF4 years ago
Well I'm still here...
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
ELF lemonie4 years ago
Whoa! They're sour! One too many and you might feel a little sore in the rear the next day :P
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.
afridave ELF4 years ago
mix your vinegar with a brown sugar water solution and fine tune it to your own taste.
lemonie (author)  ELF4 years ago
You might try different vinegar, or leaving them longer. But like pickled onions, vinegar is part of the taste.

L
hsthompson4 years ago
On boiling eggs and keeping the yolk yellow: I'm certain you cannot go wrong by putting the eggs under cold water right after taking them off the boiling water, and until they're cold. I read it somewhere when very young and it is something to do with sulphidric acid being created in low concentrations during the boiling process and interacting with the yolk. Works like a charm.
lemonie (author)  hsthompson4 years ago
Hunter S?
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



im gonna try this,i make lots of pickle veggies but never thought of eggs i like hot stuff so i put chillies in my pickles so mine will become pickled chilly eggs.
tanture4 years ago
I wonder the author has't mentioned wheather the egg shell should be removed or not.
lemonie (author)  tanture4 years ago

Step 2:
Meanwhile the cold eggs were peeled, and added to a clean glass jar.

L
Ninzerbean4 years ago
 Oh! I am going to make these right now, I always thought you had to use pickled beets because that is how I was taught but now I am going to try this. Thanks L!
lemonie (author)  Ninzerbean4 years ago
I hope they turn out to your liking.

L
I added fenugreek and star anise to the mix, two cans of juice from canned beets - for the color, and the kitchen smells fantastic.
lemonie (author)  Ninzerbean4 years ago
That's interesting, I've got some anise.

L
troseph4 years ago
I follow this recipe probably once a month. I love it.
lemonie (author)  troseph4 years ago
Oh good, they're super to have in.

L
Looks so good, but I can't find the ingredients where I live :0(
lemonie (author)  porcupinemamma4 years ago
Which ones?

L
Sarsons malt pickling vinegar.  did I miss the names of the spices lemonie lol??
Any brown malt vinegar will do the job, spices can include a few cloves, some allspice, mace, peppercorns, bayleaf, experiment try your own mix, white vinegar will do too but you don't get the attractive colouring of the egg white then !
lemonie (author)  porcupinemamma4 years ago
You can use other vinegar, and other spices - make them as you like.

L
Kryptonite5 years ago
We have 3 chickens in our backyard that we got last week, but so far only one is laying. We eat a lot of eggs, but hopefully if we save up then I'll convince mum to do this ;D
lemonie (author)  Kryptonite5 years ago
It's when all 3 are laying and you've got more than you can eat that things like this come in handy (as opposed to just tasty)

L
 I seriously want to do this, but mum isn't keen on pickling.
capricorn5 years ago
 Those will be a huge hit at Christmas :)

Thanks mate, nice 'Ible :)
lemonie (author)  capricorn5 years ago
Pickles are great aren't they?

(get some good eggs, and good flavours)

L
empty005 years ago
gak ngerti maksud'a saya...
balno5 years ago
I've tried. It was great !!! Thanks for posting !!!
tanis93195 years ago
i think the only way yo eat a egg exept raw is pickiled
lemonie (author)  tanis93195 years ago
Or scrambled / omletted, but I do like pickled (think I'll have another) L
new pic? its awsome ithink i will get one saying gone drinking be back when i feel like it
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