Picked eggs are a staple in our house. Occasionally I’ll by an extra dozen eggs at the coop, and whip up a batch for lunches. They last for weeks, although they are rarely around that long at my house. For an extra special pickled egg, I like to use duck eggs. Unlike chicken eggs, duck egg yolks are so high in fat that they are almost impossible to over cook. Rich and flavorful, they are beautiful pickled. I particularly like duck eggs paired with the Asian flavors of rice wine vinegar, soy sauce, Sichuan pepper corns and Thai basil. Serve eggs sliced in a big bowl of ramen soup, on top of rice or rice noodles with other mix ingredients like green onions, chopped peanuts and radish.
1/2 cup unsweetened rice wine vinegar
1/2 cup water
1/4 cup white sugar
1/2 tsp salt
1 tbsp honey
1 tbsp dark soy sauce
1 tsp Sichuan pepper corns, crushed
1 tsp black sesame seeds
1 tsp coriander seed
2 springs Thai basil
2 cloves garlic
4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled
In a pan, cover the duck eggs with cold water, bring to a boil, turn off the heat, and cover for 15 minutes (8 min for large chicken eggs). Place eggs in an ice bath and chill. Peel the eggs. Combine vinegar, water, honey, sugar and salt, stirring to dissolve. To the bottom of a pint jar add spices, flavorings and herbs. Layer in eggs. Add brine to the jar, removing any air bubbles by gently tapping the jar. Top with a lid and refrigerate the eggs for at least one week. The longer they sit, the better they taste. Recipe can be doubled for quart jars.
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