Martin B Posted April 21, 2011 Share Posted April 21, 2011 It's that time of year again. The eggs are really mounting up and I have run out of ideas! I absolutely love pickled eggs so this was a great chance to make some... Ingredients: 20 medium sized Free Range eggs 1litre Pickling Vinegar (available from all good supermarkets) To make the pickled eggs I hard boiled 20 eggs for 15 minutes before allowing them to cool in cold water (in the pan). Then when the eggs are cool just simply peel off all of the shells and you will have the eggs nice and ready. Take a sterilized kilner jar or any other air tight jar and add the eggs. A large kilner jar should comfortably accomodate 20 medium sized eggs or 15 large ones. Then pour over the pickling vinegar. You probably won't use the whole litre so you could make a medium sized jar of pickled onions or alliums with any that is left over.When the pickling vinegar covers the eggs up to the rim you then need to seal/close the jar and store them in a dark place. I normally leave the eggs for 2 days to 'mature' a bit but you can eat them after a couple of hours if you can't wait. The eggs should store for at least a month. If they last that long of course! Right who's making the chips? Quote Link to comment Share on other sites More sharing options...
kerryegg Posted April 21, 2011 Share Posted April 21, 2011 I use the sarsons white pickling vinegar as you can use the jar for the eggs. Very fresh eggs are difficult to shell so I tend to keep them for a week first.Pickled eggs are lovely for lunch with a bag of crisps according to my husband. i prefer mine scrambled or made into cakes. Quote Link to comment Share on other sites More sharing options...
Seagazer Posted April 22, 2011 Share Posted April 22, 2011 I made my first batch a while ago using a recipe from t'internet and my OH and ES said it had a 'unique' taste to it. The second batch was made with just normal white vinegar, waiting to see what they think of this one. I've never eaten a pickled egg, I think seeing the celebs eating a really, really old egg on I'm a celebrity has just put me off. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted April 22, 2011 Share Posted April 22, 2011 I've already demolished our first batch of the season. I tend to use white pickling vinegar, and only boil the eggs for about 10 minutes. Also, once I've hit the 10 minutes, I pour the water straight off and replace with cold to cool the eggs as quickly as possible, since I find that stops the yolks going black around the edges. My wife doesn't like eggs at all, so she's never going to be a pickled egg fan, and my son isn't all that keen on pickled stuff. However, my daughter has found a taste for everything we pickle, so I have competition. I have to share my pickled eggs, red cabbage, onions, shallots, wallies, beetroot, rollmops. The lot. Life's not fair. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted April 22, 2011 Share Posted April 22, 2011 I made them this way but with white vinegar a couple of years ago & they were sadly way too pickly. Nearly took the skin off the roof of your mouth in fact I have been tempted to try a small batch done in Balsamic,which I adore...... Quote Link to comment Share on other sites More sharing options...
Martin B Posted April 22, 2011 Author Share Posted April 22, 2011 I definately prefer pickling them in brown pickling vinegar as opposed to white vinegar. I think they look more rustic this way too! Martin Quote Link to comment Share on other sites More sharing options...
Seagazer Posted April 23, 2011 Share Posted April 23, 2011 I think the look of the first batch of eggs put my lot off too. The recipe called for cinnamon sticks amongst other things and its left a powdery residue in the vinegar. Quote Link to comment Share on other sites More sharing options...
Martin B Posted April 23, 2011 Author Share Posted April 23, 2011 Powdery residue...?!?!? ewww! Quote Link to comment Share on other sites More sharing options...
Seagazer Posted April 24, 2011 Share Posted April 24, 2011 Eggstactly Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 27, 2011 Share Posted April 27, 2011 I just can't warm to the idea of pickled eggs, I love them hard boiled and save the vinegar for my chips We did pickle some carrot sticks this year though and they are great except to be honest I can barely tell the difference between them and pickled onions, they were made with a mix of white malt vinegar and cider vinegar. Anything pickled largely tastes of vinegar. Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 19, 2011 Share Posted May 19, 2011 Oh ! Is that all there is to pickled eggs ? Never thought of making any. Pickled eggs here we come... Quote Link to comment Share on other sites More sharing options...