How to make Pickled Eggs, at home, in the kitchen, easily explained with some nice pictures!
So, you want to know how to make Pickled Eggs? Well here you go, this Pickled Eggs Recipe is a visual and slightly more basic method than our original easy pickled egg recipe with pictures and text.
Click here If you would prefer to see our original pickled text-based method.
What you will need
Essentially, this is what you'll need:
- Some Eggs
- Some Vinegar
- Some Jars
Firstly, sterilise the jars, if you don't know how, click here to find out how to sterilise jars..
The kitchen stuff you will need is as follows, you should have most of this already
- A Kettle
- A Stove
- A Saucepan
- A Spoon
- A Sieve
If you want a full list of requirements, click here.
A Clever Tip
Add a dash of vinegar to the boiling water, this will stop cracked egg whites from spreading too far in the water. The vinegar stops any broken egg whites from growing uncontrollably.
Adding the Eggs
Drop the eggs in carefully, try not to let them crack. We use a spoon to lower the eggs into the water gently. As you can see, the added vinegar has done its job. The egg white from any cracked eggs has not gone very far.
The cold eggs will lower the temperature of the water, don’t worry, it will rise again and the water will return to the boil.
Boiling the Eggs
Bring the water back to the boil, and boil for 20 minutes to make sure the eggs yolks will be hard. If you know how to boil a hard boiled egg, then use your own judgement.
Soft boiled eggs don’t pickle well.
After Boiling the Eggs
Once the eggs have boiled, pour away the hot water and rinse the eggs under cold water. You need to cool the eggs well before jarring.
Peeling Boiled Eggs
Crack the egg shells and drop them back into the cold water for a short time. This allows water to get under the shell of the egg for easy peeling. We sometimes run the tap and peel them under the running water, this makes peeling even easier.
Peel the eggs and pour away the water. Then rinse the eggs in a sieve to remove any little bits of remaining shell. If you can see the yolk of an egg, because of rough peeling, don’t pickle it, just eat it now!
Jarring the Pickled Eggs
Let the eggs dry well. Water is not a good ingredient in any sort of pickle. Open the jars and gently drop in the eggs. Don't touch them, you may add contamination, Use a spoon.
Here's where we add some flavour, very hot scotch bonnet chilli peppers. Chop the peppers into small bits and add to the jar of eggs. Be careful when touching these peppers, if you get any on your fingers and then touch your nose, you may find that you will be crying in pain for the next 20 minutes.
Pour in the vinegar, make sure you completely cover the eggs.
This vinegar is ready to use, but you can boil the vinegar and add the flavours for a different approach.
Seal the lids of the jars, leave them in a cupboard, don't move them.
Drink the cup of tea and clear up.
Come back 6 weeks later, Job Done. that's how to make Pickled Eggs
Eat the pickled eggs.
More pickled egg recipes
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Pickled eggs with ginger, Beetroot pickled eggs, British pub pickled eggs