These eggs are bright little flavor bombs!
From Michaela Hayes: "Growing up in a family where road trips were the summer norm, I visited countless gas stations along less-traveled roads throughout the country. In many of them, I remember seeing giant jars of eggs sitting in funky-looking liquid. As a child, I couldn’t imagine who ate those things. But now the mystery of pickled eggs has been revealed to me. I thank my time developing the pickling station at Gramercy Tavern for opening my eyes to the delight that is the pickled egg. These eggs are bright little flavor bombs. Vinegar is a natural pair with protein—it helps our bodies to digest it. Here, the vinegar also balances the earthy, creamy flavor of the eggs… and adds some zing."
Makes 12 eggs
12 hard-boiled eggs
1½ cups cider vinegar
½ cup water
1 tablespoon fine sea salt
1½ teaspoons sugar
2 cardamom pods
1 teaspoon crushed black peppercorns
½ teaspoon allspice berries
½ teaspoon ground turmeric
½ teaspoon celery seeds
1 medium red beet, sliced
2 shallots, thinly sliced
- Poke eggs with a fork, through the white and down to the yolk, about 6 times.
- Put the eggs in a tall jar, such as a quart canning jar.
- Put the remaining ingredients in a saucepan and bring to a boil.
- Cover and simmer about 15 minutes, then allow liquid to cool.
- Remove the beets and enjoy separately.
- Pour the liquid and remaining solids over the eggs.
- Refrigerate and let the eggs sit for a day and up to several weeks.
- Note that after 1 day, the pink color will penetrate all the way to the yolk. However, the flavor will be best after about a week.
- Serve eggs on their own, as an accompaniment to salads and grain dishes, or cut them in half and mix the yolks with mayonnaise, mustard, horseradish, and chives for bright Deviled Eggs.
Made it? Tell us about it–