Pickled eggs are one of those delicious treats that are also fun to look at: as if they were giant pearls bobbing around in the sea. A simple tweak turns them into a healthy dish with a uniquely vibrant color. The richness of the eggs and the bright acidity of vinegar give them an interesting and appealing flavor.
These eye-catching eggs are perfect for salads, soup, or a quick protein-filled snack!
What Are Pickled Eggs?
Pickled eggs are typically hard boiled eggs that are submerged in a vinegar-based brine. This brine can be sour, sweet, or spicy, depending on your personal preference. The eggs are in the brine from a couple of days to several months to allow them to absorb the flavor of the liquid. This technique can also be used in any kind of brined/pickled vegetable venture as long as acidity level gets appropriately low (at or below 4.6 pH).
Are Pickled Eggs Good for You?
Pickled eggs are great to keep around your kitchen. But are they healthy?
With boiled eggs, beetroots, vinegar and sugar as the ingredients, this pickled eggs recipe is pretty healthy. Each egg contains only about 65 calories, and is a good source of protein, providing 6 grams worth.
Cholesterol is the same as the amount in an ordinary egg, about 164 mg, or 55% of your daily allowance. Studies suggest that healthy people can eat up to 3 eggs a day with positive outcomes, so one of these pickled eggs per day shouldn’t give you any health concerns.
How Do You Make Your Own Pickled Eggs?
The basic guide to pickled eggs doesn’t require many complicated steps. First, you boil, then peel the eggs and place them into a jar. Next, you create a mixture of beets, vinegar, sugar, water and cinnamon, and bring to a boil. Pour this mixture over the eggs and let chill for at least 4 hours. The supremely awesome thing about pickled eggs is not only their superior taste, but also their versatility; it’s a fun game to play with their flavor and color.
If you so desire, there are many other ways to create your own pickled eggs recipe that completely suits you. Eggs are easily adapted to a huge flavor profile such as cumin, turmeric, chilli, or even kimchi so this recipe is easily customizable.
When making pickled eggs, you can play with the seasoning to achieve the desired color. Our tip is to use a red beetroot for purple eggs, turmeric for yellow, and radish for pastel pink. Just remember that whatever you add will alter the flavor.
Can You Put Hard Boiled Eggs in Pickle Juice?
Yes you can. If it’s tepid juice, however, you will have to let the eggs sit for a while longer than 4 hours for the juice to be fully absorbed into the egg white.
You can also reuse the pickle juice up to a week once the previous batch is finished. Note that using the same pickle juice for more than 2 weeks might be risky, as there is less vinegar in the used brine to protect it from germ infection. The second-hand liquid also degenerates faster due to previous exposure to the air.
How Long Do You Have to Let Pickled Eggs Sit?
The eggs need at least about 4 – 6 hours to absorb the “seasoning” from hot pickle juice. If you make them in the evening, leaving them to chill overnight is the best way to make sure they get the desired pink color.
Do Pickled Eggs Need to Be Kept in The Fridge?
Vinegar in the pickle juice can act as a natural preservative to keep the eggs for about 7 – 10 days in cool weather. Refrigerating the eggs can help prolong the lifespan by up to 3 weeks.
It’s not my advice to make a big jar of these and keep them for more than 20 days though – these eggs are so easy and quick to make that the time saved wouldn’t be worth the risk if they get spoilt.
That’s enough of me talking, it’s time to get on with making this delicious treat!
Pickled Eggs Recipe
- 8 large eggs (*)
- 1 1/2 cups water
- 1/8 tsp salt
- 8 oz fresh beetroot
- 1/2 cup sugar
- 1/2 cup white vinegar
- Put the eggs into a pot and cover with cold water. Bring to a full boil. Turn off the cooker and let the eggs stand i the hot water for about 8 minutes for hard but creamy yolks. Check out How to Boil Eggs.
- Process beetroot through a juicer.
- In a small saucepan, bring the water, beetroot juice, sugar, salt, and white vinegar to boil.
- Put the eggs into a glass jar. Pour the juice over to submerge. Cover and chill for at least 12 hours before serving.