Pickled Eggs

There are two methods to doing this.  The cold brine method which you just pour the vinegar directly over the top of the eggs and spices.  Then there is the hot brine method because you may be including sugar, salt and additional spices that you want to meld together before adding them to the eggs. It depends on how "fancy" you want your eggs to be.  Both methods are quick and easy.

TIP:  If you're short on time or simply don't have the patience to peel up a bunch of eggs you could go to your local grocery store and just purchase them already done.  Typically in the egg aisle they sell them in bags of 6.  It's cheaper doing them yourself but if they don't usually come out right or you just can't stand peeling eggs; then go ahead and buy them done.

Cold Brine Method

INGREDIENTS

• 11 medium eggs
• 500ml Distilled vinegar (16.9 oz bottle)
• 2 sprigs of fresh thyme, washed.

DIRECTIONS

1. Put the eggs into a saucepan of water, bring to the boil and simmer for 7 minutes. Drain and put the pan under the cold tap, run water onto the eggs until they are cool. Peel the shells away and pack into a sterilised jar.
2. Add the thyme and pour over distilled vinegar until the eggs are completely covered. Seal and leave to mature for at least a week.

Hot Brine Method

EQUIPMENT

• 3-liter stockpot
• small pot or saucepan
• 1-liter jar with a lid

INGREDIENTS

• 12 eggs 
• water – 10 ½ cups
• red or yellow onion - 3 oz
• garlic – 2 cloves
• peppercorns – 1 tsp
• mustard seeds – 1 tsp
• coriander seeds – ½ tsp

BRINE

• apple cider vinegar – ⅔ cup 
• white vinegar –  ⅔ cup
• water – ⅔ cup
• sugar – 1.5 tbsp
• salt – 1 tbsp

DIRECTIONS

1. Rinse the eggs and place them in a stockpot. Cover with cold water, bring to a boil, turn off the heat, cover the saucepan with a lid, and leave for 15 minutes.
2. Then cool the eggs in ice water and peel off the shells.
3. Cut the onion into rings, and the garlic into large slices.
4. In a small pot or saucepan, mix water, apple cider vinegar, white vinegar, sugar, and salt. Bring it to a boil and turn off the heat.
5. In a clean jar, place the boiled and peeled eggs, onion, and garlic. Add peppercorns, mustard seeds, and coriander on top.
6. Pour the hot marinade over them, close the lid, shake the jar well to remove any air bubbles between the eggs.
7. Let it cool to room temperature and refrigerate for 24 hours.
8. Serve as an appetizer sprinkled with ground pepper and green onions or herbs. Use them in salads or as a topping for noodles like ramen.

TIPS

• Store pickled eggs in the refrigerator for up to 2 weeks.
• If you want to store pickled eggs for longer, up to several months, sterilize the jar and lid before pickling.
• Serve the eggs at room temperature.
• Garnish with black ground pepper and green onions when serving.
• If you want while making the brine; along with the salt and sugar you could also add into the pot your peppercorn, and garlic (smash them first) and let those boil up with the salt and sugar.  It helps release some of that flavor and increase the quality of the eggs.