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Have you all ever had a pickled egg? Yeah me either till the day we were shooting, and to be honest they always seemed gross to me. It was not till Andy cut one up and told me to give it a try that I changed my mind completely and instead I am now in love with them. They are good as an afternoon snack or on top of your favorite asian dish…I suggest checking here for some recipes.
Andy Schudlich is the second half of Epicure Catering here in Leelanau County (remember Cammie’s truffles last week? Yeah well this is her partner in crime). He is the hands in the creation of every meal they serve and when he is not cooking you can find him ice sailing, fishing, hunting, and doing what Mike calls “Manventures”. Andy believes in the local and the simple. You can read all about Epicure and Andy’s thoughts on food in the most recent Kinfolk. He does not believe you need the most amazing recipe, but rather have the best ingredients.
As you will find there is nothing complicated or new about what Andy does, but instead you will see he naturally creates food from it’s root and thus it will be the best food you will ever have. I have never had a meal from Andy that I wasn’t craving to have again. Not only does Andy love the simple things in life, but he also is a craftsmen and built this whole kitchen we cooked in that day. Amazing talent and just the guy I want to learn how to pickle eggs from.
As you will see we cheated a little on this recipe and had a total of 6 ingredients, but I promise you that you will not hate us for cheating on this one.
What you will need: 1-2 Hot chili peppers to taste 1 1/2 cups Apple Cider Vinegar 12 Eggs 2 1/12 cups Water 6 Bay leaves 4 tablespoons Salt
To get started place all 12 eggs carefully in a pot filled with the water. Bring to a boil and let boil for 11 minutes. This is also a great time to make yourself a mimosa if you cook like we did that day. Also make sure you prep 3 medium- large ball jars. Make sure they are thoroughly cleaned and dried beforehand.
After 11 minutes remove eggs from the water (do not drain as we want to reuse the water). To cool the eggscontinuouslyrun cold water over the eggs. Run the water till the eggs feel cool to the touch. Once they are cool peel all eggs and place evenly in the clean jars with the peppers and bay leaf.
Return back to the stove and add the vinegar and salt to the water in the pot. Bring the liquid back to a boil. Once at a full boil poor in to the jars to generously cover the eggs.
Finally, place the lid on immediately and allow to fully cool and then place in the refrigerator. Make sure to mark the date you made the eggs for reference. Andy suggests allowing the eggs to marinate for 1 week before eating. They will keep for up to 2 months.
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How Long Will Pickled Eggs Last?
To ensure that your eggs are always fresh, use them within 3 to 4 months for best quality. Smaller breeds of chicken can take 1-2 weeks while larger ones may need 2 -4 week seasoning time before they’re ready!
How Can You Tell If A Pickled Egg Is Bad?
Some people might find themselves accidentally eating an old, rubbery egg. To avoid this unpleasant outcome you should label your jars with dates so that if there are any questionable batches they can be easily identified and disposed of or used as fertilizer in a garden!
Do Pickled Eggs Need Refrigeration?
You should not leave pickled eggs at room temperature. They must be refrigerated. For best quality, you should consume the pickled eggs within two to three months, unless the recipe indicates otherwise.
Learn more about Epicure here and what check out their Kinfolk feature this Spring.
If you find this spicy pickled egg recipe tasty, consider checking out this article below –
How many pickled eggs should (can) I eat a day? So, we did some more digging, and found that eating one egg a day wasn't going to kill you; in fact, it may actually REDUCE heart disease. Other studies have shown no ill effects on people who have consumed up to 12 eggs a week!
It takes at least 24 hours for the pickling liquid to work its magic on the eggs, and letting them rest there for a few days is even better. If you're not going to eat them in the first few days, it makes sense to add a bit of water to thin out the brine.
Like commercial brands, homemade pickled eggs usually have a maximum four-month lifespan when refrigerated appropriately. However, using the right pickling technique is essential to ensure your eggs will keep well for as long as possible.
Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Pickled Eggs are Good for Your Gut Health. First off, did you know that pickled eggs are good for your digestive health? A serving of fermented pickled eggs will usually contain various types of gut flora that can aid in digestion. These microbes are known as probiotics!
In general, all pickled eggs can last up to four months in the refrigerator before experiencing decreased quality. Keep in mind that eggs may be safe to eat after that time, but they're not likely to be as tasty as when you first bought them.
If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars. At Container & Packaging Supply, we have many glass jars that will work perfectly for all of your pickling endeavors.
Here are some signs that a pickled egg has gone bad: Off odor: The egg may have a sour, sulfuric, or ammonia-like odor. Off taste: The egg may taste sour, bitter, or metallic. Change in color: The egg may turn a darker color, such as brown or green.
Pickled eggs contain only around 70 calories, but they're filling and contain what Healthline refers to as “good fats”. Eggs pack in the protein. Did you know that your average egg offers 6 grams of protein?
Pickled eggs want a strong vinegar brine. If you're reusing brine, it's been diluted from the original recipe by the first round of fresh vegetables or fruits that were placed in it: Most fresh produce has a high water content, and the pickling process moves some of that water into the brine.
Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.
Eating too much sodium can cause your kidneys and liver to work harder. Also, the high blood pressure that often follows diets high in sodium puts even more stress on these organs. As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions.
Although pickles have some health benefits, it's not a good idea to eat pickles every day because they tend to be high in salt. Too much sodium can: Increase water retention. Cause hypertension.
If you're on a low-sodium diet, pickles should not be consumed on a regular basis, says Zumpano. People with high blood pressure, heart failure, or kidney or liver disease should only enjoy pickles as a once-in-a-while treat, says Largeman-Roth.
And like all great immigrant fare, there's also bonus food science: Eggs contain the amino acid cysteine, which is key to liver function (and why eggs are an important part of your hangover breakfast) while the pickling process can generate probiotic bacteria that aids digestion.
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Introduction: My name is Ray Christiansen, I am a fair, good, cute, gentle, vast, glamorous, excited person who loves writing and wants to share my knowledge and understanding with you.
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