Pickled Eggs

Q:  Do you like eggs as a snack?

A:  Yes

Q:  Do you get tired of just plain ol’ hard-boiled eggs?

A:  Yes

Q:  Are you ready to try something different, but just as good?

A:  Yes

Well, if you answered “Yes” like I did, you are in for a treat. Today’s blog is about Pickled Eggs! When my young birds are placed in the layer barn, they start out by laying peewee, small and medium-sized eggs.  Most of these eggs don’t make it to the grocery store shelves, since everyone likes large and x-large sizes to cook and bake with. The smaller sizes are sent to a processing plant which separates the eggs for other uses (learn more here). I used some of those smaller eggs to make delicious, pickled eggs and today I have two versions for you.

Margaret Bose-Johnson is a local blogger and always has unique and delicious recipes on her blog. Her family has quite a few food allergies and most of her recipes have adaptations for gluten and dairy. I used her recipe:

You may not have access to smaller-sized eggs, but this recipe works with any sizes. You may just need to adjust how many eggs you can fit in your jars.

Classic Pickled Eggs

  • 2 dozen hard boiled eggs,
  • 3 cups white vinegar
  • 1 cup water
  • 1 tsp. fine sea salt
  • 1 tbsp. pickling spice (pick out any cloves, which can turn the brine a brownish colour and add a strong, overpowering taste)
  • Optional: dried chili flakes, jalapeno slices or chili pepper to taste

To start with, hard-boil 2 dozen eggs. If you don’t know how to boil and peel hard-boiled eggs, watch this quick and simple how-to video!

Peel the eggs and divide them into two-quart jars. Boil the vinegar, water, salt and pickling spice in a pot for about five minutes, uncovered. Pour the hot brine over the eggs, dividing it (and the spices) between the two jars. Add in any of the hot peppers, if using.

Let cool. Seal and refrigerate. Pickled eggs can be eaten after three days and will continue to get a bit more “pickled” for up to a week.

Beet Pickled Eggs

Same recipe as above, but add some sliced, cooked beets in-between the layers of eggs. They will turn your pickled eggs into this lovely pink version, with a hint of pickled beet flavour. These ones are definitely my favourite!

Pickled eggs are a lovely addition to a charcuterie board or served as a snack for game days!

I was doing some fact-checking on the origins of pickled eggs and came across this:

“The inventors of pickled eggs were the Germans. There were lots of eggs available during the war in Germany, so they were invested in an attempt to make pickled cucumber lovers eat the eggs too.”

I am not sure if this is true, but pickled eggs have certainly been a staple in bars, restaurants and households for many many years. Try making your own version today!