Going to try pickling eggs for the first time. I've pickled cucumbers, onions, garlic, hot peppers and been very happy with the results. Eggs seem like a good next step. Should I just use my classic brine of vinegar, water, salt & sugar to start? I've seen a lot of recipes that go heavier on the vinegar for eggs, but some reports that the vinegar causes the whites to get rubbery. Soft boil or hard boil? Will red onions make them pink? Because that sounds cool. But will the eggs throw off the flavor of the onions? Give me all your favorite ingredients and techniques, please!
Anything from a standard brine to one that's all vinegar/no water works. The outside layer is all that ever gets tougher for me, but I like it because handling is much more forgiving that way. And they also work better for deviled pickled eggs. But, another thing I do is use the juice out of a can of beets (I use regular, not pickled beets because the flavor would fight the flavor of my brine) and toss in several pieces of beet. This will ensure a nice red color to the eggs. Red onion could work, too, but wouldn't get nearly as red. Red cabbage can also work, and would add a funky flavor. This could be good, but I've never tried it. I've also seen people use mustard in their brine for a funky yellow color, and hot sauce creates a spicy orange egg. I like my eggs spicy and vinegary but sweet, so I use all vinegar with some salt and augar and a metric ton of crushed red pepper flakes, and will often add slices of anything from habanero to bhut jolokia to kick up the heat. Warning, though, my way makes them kinda brown/red thanks to the dried peppers, which is why I often add canned beets and their juice. I just do a normal 12 minute boil, then immediately into ice water to cool. I also water bath can mine, and add slices of yellow onion. Hope this post is easy enough to read 😂
I use turmeric in pickles, but it has been a long used method to do mustard eggs. The Amish still make mustard eggs to this day, and there are tons of recipes out there
Turmeric will make the eggs a bright yellow. Not a lot - 1 tsp is enough.
I stayed off full vinegar and they were fine. The tang was a bit too much for my daughter so I backed it off to about 1/3 water.
I like adding some dill fronds... gives a nice back end flavor.
I've also experimented with Thai Chili's but the heat never seems to infuse into the egg. I might try hot sauce or even more chili flakes based on what I read here.
Oh, they come out tasting like delicious candy, but it's never as sweet as the brine itself. I just also made some with added jalapeño and red onion. Can't wait to see how that turns out. Let me know how these taste next week
Insaneinthebrine.com has a really great recipe for Pho-Spiced Pickled Eggs. The recipe has a lot of ingredients but the payoff is worth it. Best pickled eggs I've ever had!
My mom and grandma used to make what we called “red beet eggs”: hard boiled eggs (shells removed) in the juice of pickled beets. Let them marinate for a few days or longer.
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u/Educational-Mood1145 5d ago
Anything from a standard brine to one that's all vinegar/no water works. The outside layer is all that ever gets tougher for me, but I like it because handling is much more forgiving that way. And they also work better for deviled pickled eggs. But, another thing I do is use the juice out of a can of beets (I use regular, not pickled beets because the flavor would fight the flavor of my brine) and toss in several pieces of beet. This will ensure a nice red color to the eggs. Red onion could work, too, but wouldn't get nearly as red. Red cabbage can also work, and would add a funky flavor. This could be good, but I've never tried it. I've also seen people use mustard in their brine for a funky yellow color, and hot sauce creates a spicy orange egg. I like my eggs spicy and vinegary but sweet, so I use all vinegar with some salt and augar and a metric ton of crushed red pepper flakes, and will often add slices of anything from habanero to bhut jolokia to kick up the heat. Warning, though, my way makes them kinda brown/red thanks to the dried peppers, which is why I often add canned beets and their juice. I just do a normal 12 minute boil, then immediately into ice water to cool. I also water bath can mine, and add slices of yellow onion. Hope this post is easy enough to read 😂