Pickled Eggs

When I was young, I always remember there being a huge glass jar of pickled eggs in my grandmother's pantry.  She always made the kind that were pickled in a combination of beet juice and vinegar, so they were always red.  However; there are many varieties of pickled eggs and a variety of colors too.  There's no hard-and-fast rules on how you have to prepare pickled eggs, just some simple basics.  You can modify the basics to suit your individual taste. 

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Some people like their pickled eggs bland, and some people like them with a little pizzazz.  If you are really creative, you might even be able to make marbelized pickled eggs with a little food dye trickery.  This won't be quite as easy as doing it with hardboiled eggs in the shell, but if you use a little ingenuity, I'm sure it can be done.

Like all recipes, most pickled egg recipes have been passed down through the generations and modified to suit the tastes of the individuals who prepared them.  A pickled egg that tastes good to me, might not be the same pickled egg that tastes good to you, so here I'm going to try to present just a few basic ideas that you can use as a starting point, and if you choose to expand on them and/or modify them, I'd love to hear about your resuts and you can request to have your recipe posted here on my blog, by leaving a message in the comments sections.  I will give you instructions on how to submit your recipe for review.  If you submit a recipe of your own, you can add two links in text of your own choosing (no spam/porn).  We hope you enjoy these recipes and will share them with your social networking contacts.

Of course, to start, you need to hard-boil some eggs.  If you don't know how to hard-boil and egg, you can get the book "How to Cook Eggs."

  So, today we started an pickled egg experiment (2/26/2013) and we'll see how the test run turns out.  We started out with a small jar and only one peeled hard-boiled egg.  Placed the egg in the jar and covered up to half way with apple cider vinegar, that covered the egg the rest of the way with water, and added about 2 tablespoons of cumin powder.  We're going to leave this sit in the fridge for a few days and then give it a taste test.  

The variety of possibilities for pickled hard-boiled eggs is rarely only limited by the number of herbs, spices, etc you can combine with vinegar and water.  If the mix is too acidic, you can also add a little bit of sugar or sweetener to soften up the acidity a little bit.

After this egg comes out, we'll report back on our findings and perhaps make adjustments as deemed necessary to make the recipe more palatable.  When we've achieved success, then it will be on to bigger and greater things, so stay tuned for further developments.