• Pink pickled eggs (Murdoch Books / Alan Benson)

In this recipe, you can make a brine or use the brine from another preserve to lightly pickle your eggs. 

Makes
5

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 4.8 (6 votes)
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Ingredients

  • 5 free-range eggs
  • 125 ml (4 fl oz/½ cup) red wine vinegar
  • 140 g (5 oz/⅔ cup) raw sugar
  • 60 ml (2 fl oz/¼ cup) water
  • 2 tsp honey
  • 10 g (¼ oz) knob of fresh ginger, washed but not peeled, cut into slices about 1 cm (½ inch) thick
  • 4 allspice berries
  • 4 black peppercorns
  • 2 strips of orange peel

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Pickling time: 1 week

Makes 1 x 500 ml jar

Because this recipe stays in the fridge, it doesn’t need a sterilised jar, just a clean dry jar and lid.

Boil the eggs in a saucepan of water for 9 minutes; they need to be hard-boiled. Run the eggs under cool water, then carefully peel them. Place in a bowl and keep in the fridge until completely cool.

Meanwhile, make your brine (or see Note if using leftover brine from another pickle) by combining the vinegar, sugar, water and honey in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar and honey. Add the spices and orange peel strips and slowly bring to simmering point. Turn off the heat and let the vinegar cool and flavours develop.

Once the eggs and the vinegar are cool, carefully pack the eggs into a clean jar, being careful not to break the whites. Pour the brine into the jar, making sure the eggs are completely submerged under the vinegar. Remove any air bubbles by gently tapping the jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rim of the jar with paper towel or a clean damp cloth and seal.

Leave to sit in the fridge for at least 1 week before eating. The eggs will last for up to 3 weeks in the fridge, before they start to go a bit rubbery.

 

Note

• If you use the brine from something like pickled rhubarb, it gives the eggs a nice dusty pink colour. You could also use the brine from homemade pickled onions or other brines you have in the fridge. You’ll need about 250 ml (9 fl oz/1 cup) of brine for a 500 ml 
(17 fl oz/2 cup) jar.

Recipe and Image from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.  

Read more Cornersmith tips and recipes for cutting waste here