Perfect Pickled Eggs

12
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #133

September 13, 2011



"Perfect pickled eggs every time. A nice clean, store-bought look too! I often add a jar of these in my gift baskets. If you follow the directions, you should get a perfect peel every time. I buy organic, fresh eggs, hot-off-the-chicken from a local farmer in the morning and have jars of pickled eggs in the afternoon!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (123.9 g)
  • Calories 111.6
  • Total Fat - 4.8 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 164.9 mg
  • Sodium - 365.9 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 0 g
  • Sugars - 7.3 g
  • Protein - 5.8 g
  • Calcium - 40.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Using an egg piercing tool or a needle, poke a hole in each egg shell at the fat/wide bottom of the egg. That is where the air sack is and by poking that hole the air is able to escape as it expands when it gets hot and you will avoid those ugly cracked boiled eggs.

Step 2

Add water and 1 TBL salt to a large pot and bring to a rapid boil. Use enough water so the eggs will be covered when added to the pot.

Step 3

Once boiling, pour approximately 3/4 cup of vinegar to the water. The salt and the vinegar will not effect the taste of the eggs in any way, they are just to facilitate the peeling of the eggs.

Step 4

Immediately start GENTLY dropping the eggs into the pot, being careful not to crack the shells.

Step 5

Bring back to a boil and boil for 15 minutes.

Step 6

Drain and dump the eggs into a large pot of ice water. I use a large salad bowl for this.

Step 7

Once rapidly cooled down, crack shells and you should get a perfect peel.

Step 8

In the mean time, in a medium pot, mix together the vinegar, water,& 1 1/2 tsp salt, bay leaf and garlic.

Step 9

Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes

Step 10

Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.

Step 11

Allow to cool& then refrigerate for at least 2 weeks before serving.

Tips & Variations


No special items needed.

Related

QueenBea

These are awesome pickled eggs. The only change I made was add onions. Thanks for sharing. Made for the Recipebook Tag game.

review by:
(5 Apr 2012)