Have you ever tried pickled eggs?
Pickled eggs are best known as a bar staple to pair with vodka or beer. But pickled eggs are good with any appetizer or starter dishes, too, especially those that would taste good with a hard-boiled egg.
Placing a pickled egg in place of that adds much more flavor.
Pickling an egg adds acidity to a once-bland hard-boiled egg.
After all, the science of pickling to preserve food does not only serve that one purpose.
Soaking food in an acidic agent (mostly vinegar) or salt solution changes the taste and texture of the food, creating an interesting yet delicious flavor.
This man shared his two-time award-winning pickled eggs in Kansas.
And let us tell you, they will surely appeal to your taste.
Here’s a list of what you’ll need:
- 8 – 12 Pieces of eggs
- 2 tbsps. Salt
- 2 tbsps. Sugar
- 1 tbsp. Minced garlic
- 1 tbsp. Red pepper flakes
- Vinegar
- Baking soda
- Jar to pickle your eggs
First, you must let your egg sit and leave it on the counter at room temperature for four weeks.
Check the ‘pack date’ and ‘sell by date’ of the eggs when you buy them. Ideally, eggs can last for 3 – 5 weeks at room temperature, but it depends on those two mentioned dates.
It is best to base it on the ‘pack date,’ meaning the date the manufacturer placed those eggs in its carton.
Once your eggs are ready, it’s time to cook them.
Place the eggs in a pot and cook them on high heat. Bring it to a boil for two minutes, then remove it from the heat. Cover the pot and let it stay there for eight minutes.
While waiting for it to boil, you can start your pickle jar.
Place the salt, sugar, minced garlic, and red pepper flakes inside the jar. You can buy minced garlic in jars from your local grocery.
Then, pour some vinegar about a quarter of the jar and mix everything.
After eight minutes, you can start peeling your eggs.
Make a vinegar bath in a separate bowl. This is where you’ll place your eggs after they’re peeled.
Then get your pot, put some tap water to cool it down. You don’t have to totally cool it down but just cool enough for you to handle them.
Here’s a brilliant tip to easily peel the eggs.
Pour a bit of baking soda, around 2 – 3 tablespoons, into the water and give it a little stir. Crack the eggs, and you can see how easily the peel slides out.
It also helps take out the sulfuric smell from the eggs.
After you cracked an egg, place it in the vinegar bath.
Continue this process with all the eggs. Slowly place the peeled eggs in the jar one by one until it is full. Pour more vinegar to fill the gaps in between. Close the lid and give it a little shake.
Shake the jar every few hours on the first day, and your eggs are pickled and ready to be served.
Get the full, drool-worthy tutorial in the video below!
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