PIckled Egg Eggs Recipe Pickled Egg Information

Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.

According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs. Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs. Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute. In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for ten seconds. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg. Peel immediately by cracking the shells of the egg all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.

Another cooking method when you are less concerned about peeling of ultra-fresh eggs is to make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Turn down the heat and simmer for 15 minutes. Place the eggs in cold water and when cool, remove shells. Crack the shell of the egg all over. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg.

The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs. For sterilizing glass jars, see Sterilization of Empty Jars.

After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality. Be sure to refrigerat home made pickled eggs

PICKLED EGG RECIPES

Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

RED BEET EGGS
1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)

SWEET AND SOUR EGGS
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt

DARK AND SPICY EGGS
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt

CIDERED EGGS
1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
12 teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove

DILLED EGGS
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

PINEAPPLE PICKLED EGGS
1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit sugar

GERMAN PICKLED EGGS

If you need to know how to hard boil eggs the right way, and just by dunking them in a pan of water, then this article will give you all the tips and tricks of dealing with eggs.

Hard-boiled eggs are used for everything from salads to bakes, and do not forget the simple salt and pepper sprinkled hard-boiled eggs. And yes, deviled eggs are everyone’s favorite aren’t they! So whether you are eating them in sandwiches or as deviled eggs, eggs need to be hard boiled properly.

Here is a guide on how to hard boil eggs:

Preparation tips

Before you start boiling the eggs, for whatever recipe, there are some preparation tips that will help you.
If you are making deviled eggs, you need to have the yolks centered for better preparation. You can ensure that yolks are centered by placing them on their sides in the carton itself for 8 hours. Places these eggs on a leveled shelf to avoid damage to the eggs.
It is always better to use eggs that are about a week old. This is because older eggs are easier to peel.
Cooking tips
Eggs need to be removed from the fridge thirty minutes before cooking so that they come to room temperature and do not crack or break when plunged from the cold to the heat.
Take a large pot, and one that will let the eggs cook comfortably without bumping into each other and cracking.
Fill the pot with cold water at a level that is an inch about the eggs.
Cover the pot with a well fitted lid and set the burner on a level so as to bring to boil in six to seven minutes. If the burners are extra hot, then adjust the temperature so that eggs do not crack when the water heats up.
Keep a check on the eggs by lifting the lid and checking the water temperature.
Let the water come to a full boil and then remove the pan from the hot burner onto a cold burner.
Sprinkle a teaspoon of salt in the water over the eggs after you have moved it to a cold burner. This will help in peeling and will not make the eggs salty either.
Cooling and Peeling Tips

Eggs need to be cooled before peeling, and they need to be cooled quickly so as to avoid that ugly greenish tinge that tends to form around the yolk. This greenish tinge is the result of iron in the egg yolk and the sulfur in the egg white’s chemical reaction.
The easiest and fastest way to cool eggs is by putting them in a bowl of ice and cold water. It is best to have a bowl full of ice and water ready and just placing the eggs in them directly from the hot water. Let the eggs cool for thirty minutes.
After the eggs have cooled, peeling should be fairly easy. Crack the shells on a hard surface and be careful not to remove the peels.
Return the cracked-shell eggs into a bowl of water for about ten minutes, so that peeling is easier.
Pick up each egg, and look for a place where the inner membrane and shell are peeling, use that and peel the entire shell off. It is important that the inner membrane also comes out with the shell. If the membrane isn’t coming out properly, just put it under a tap so that the force of the water can help with the peeling.
Your hardboiled eggs are perfect and ready to eat.
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Pickled Eggs Information and Recipes