Pickled Eggs for an Easter Treat

Reader Contribution by Lyndsay Dawson Mynatt
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Pickled eggs are a delicacy in the South. They baffle my Northwestern friends, ranging from completely unknown to stigmatized synonymy of the radioactive lookalikes found in gas station delis. My newfound desire to redefine the pickled egg returns me to my southern roots. Each spring, my grandmother would boil and peel a dozen eggs, then add them to beet pickles she had preserved in the fall. The eggs would cure for about a month, until the whites were dyed a royal purple. I remember being mesmerized by these strange, tangy treats as a kid. When my mischievous hens decided to initiate an early Easter egg hunt, hiding 16 eggs beneath their nesting boxes, I couldn’t resist the urge.

Perfecting the Boiled Egg

This is a topic deserving of attention. Who knew it could be so hard to agree on instructions for a seemingly simple task?

The Canadian Egg Industry instructs to place eggs in a single layer on the bottom of a saucepan and cover with cold water, about an inch above the eggs. Cover with a lid. On high heat, bring eggs to a rolling boil. Remove from heat and let stand in water for 18-23 minutes (larger eggs longer), keeping the lid on. Drain water and immediately run cold water over eggs until cooled.

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