Best pickled egg recipe

[Jennsbirds]

Hi. I'm a foodie and when discovered pickled eggs were a real thing, I started looking for a recipe. Nothing I found seemed too enticing, so I thought I'd ask here and see what people suggested and which recipes were the sweetest or the most flavorful.

 

[sparrker]

I'd love a great pickled egg recipe too

 

[beccaporter]

I absolutely love Emeril's recipe, as do my husband and children.

http://www.foodnetwork.com/recipes/emeril-lagasse/pickled-eggs-and-beets-recipe/index.html

 

[Jennsbirds]

Would it work with a different kind of vinegar?

 

[beccaporter]

Probably, but I love it as written.

 

[Jennsbirds]

Thanks (I just don't like cider).

 

[DawnB]

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!

- 3C - 4C white vinegar

- 1-2 large jars (mild or hot, you're preference) banana or hungarian-type or jalapeno peppers and juice

- 2-3 doz hard boiled eggs

- 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.

 

[DawnB]

Oh, and in case you haven't figured it out...my recipe is not for the Pennsylvania Dutch (pink) pickled eggs which can be sweet. These are spicy, they take on the yellow color of the banana pepper juice and and go great with a cold beer!

 

[redhen]

Yum!! Great recipes..thanks!