Stacked three levels high in a big stockpot, they work perfectly for steaming up huge batches of hard-boiled eggs for pickled eggs. So many that I’ve actually invested in big stainless steel steamer baskets, the kind they use in china town for homemade dumplings (gyoza). Our backyard flock’s production goes into overdrive each spring, and though we do preserve eggs using dozens of methods, there’s still an absurd amount left for pickling. They suggest an 11 minute steam for a just barely cooked yolk, but 12 minutes makes the perfect pickled egg in my opinion.
HOW TO BOIL EGGS FULL
Their steamed egg technique starts by bringing an inch of water to a boil in a pot and then lowering a steamer basket full of eggs to sit just above the already boiling water. Few of the tricks made any difference…but one method yielded perfectly cooked easy-peel hardboiled eggs. That is until I read an article from the New York Times where they tested all these folk methods head to head. I’ve tried many of them, and none of them seemed to really help. The hardest part of making pickled eggs is peeling hard-boiled eggs.Įveryone seems to have their own secret technique. Start with a simple brine, and add whatever spices tickle your fancy. In all that time, I have yet to have a “bad” pickled egg, simply because it’s hard to mess these up. Ten years later, I’m still experimenting with pickled egg recipes, finding new ways to infuse incredible flavor into our spring bounty of eggs. Add a tiny bit of sweetness to balance out the vinegar tang, and you’ve got a recipe for the perfect little flavor bomb. The vinegar brings them alive, and a salty brine is just right for dressing an unassuming egg. Where hard-boiled eggs are bland and simple, pickled eggs are anything but. Now I had to know…I tentatively bit into the pickled egg…and was completely blown away. I remained unconvinced until I watched a look of pure delight spread across his face at the first bite. It was drizzled with olive oil and decorated with a tiny tuft of microgreens, and I’ll give them credit, they really did make it look beautiful. They brought out a tiny plate with a single hard-boiled egg, cut in half.
My husband ordered a pickled egg, and I honestly looked at him in horror.
It was a real treat, and the beer was exceptional, but they didn’t have a kitchen, just a selection of cheeses and pickles as snacks. Long ago, my now-husband took me on a date to one of the best craft beer bars in the northeast. That, of course, all changed when I had my first pickled egg. Aren’t they just some nasty bar food, like Prarie “oysters,” only consumed by people too drunk to know better? I’ll admit that I was pretty skeptical of pickled eggs. Just pour a flavorful brine over hard-boiled eggs and stick them in the fridge, no canning required. Pickled eggs are a real treat and the perfect tangy salty snack.
HOW TO BOIL EGGS HOW TO
How to pickled hard boiled eggs | Family Cuisine