Pink Pickled Eggs

Oct 27, 2014

Feeling overwhelmed with excess chook/duck/quail eggs? Looking for something to do with them besides¬†omelets and quiches? Check this out. Pink Pickled. Eggs. Pretty much one of the more beautiful and fun things in the whole world and it’s really easy.

DSC02195Our chooks are pumping out the goodness on a daily basis

IMG_0731Our solo duck is doing a darn fine job of providing the goods. That is when we can ctually find her nest, as she likes to move it around on a weekly basis to keep us guessing.

1010122_845691425465104_2938172185585881681_n

To make your own pink eggs all you have to do is hard boil however many excess eggs you have. I find a good fail-proof way of doing this is to pop the eggs in a saucepan of cold water, bring them to the boil and then keep them at the boil for 7 minutes. Then, quickly drain the hot water and refill the pot with cold water – this ‘shocks’ the eggs and helps them retract from the edge of shell making them easier to peel. Ironically, it’s also best if you don’t use your freshest eggs, but ones which are at least a few days old – I’m not sure why but they’re always easier to peel.

In a separate saucepan, boil some beetroot chopped or sliced and cook until the beetroot is soft. You can actually integrate the sliced beetroot into the final egg jar and double up so you get pickled beetroot as well if you like.

Remove the beetroot (you can add it in again later or use it in a different dish) and add sliced onions, spices of your choice, vinegar and sugar. Simmer the whole lot until the onions are clear and the smell is amazing. This is where things get a bit loose, as you can literally choose your own adventure for your taste buds. I’m not overly amazing with following measurements and generally just make it up which usually works. However, if you want some great recipes check out here, here and here – they’ll sort you out. The thing I love about this pickling technique is that if you like curry flavoured eggs, then you just add curry powder, if you want a cinnamon effect, add more cinnamon – you get the idea. You can take it any which way.

Once your pink mixture is done, pop your boiled eggs in a glass jar and pour the pink goodness over the top until it just covers the eggs. I advocate using a glass jar as and use fowlers as I happen to have lots, however you can use a standard glass jar with a screw top lid as well.

Once packed in and sealed, the eggs need to be stored properly. As I use a low percentage of vinegar/sugar I put them in the fridge to prevent them from going off. If you’d prefer to not do this you need to use a higher percentage of vinegar and/or sugar to preserve them safely.

IMG_1381

IMG_1390

IMG_1385

IMG_1392

Forget about them for 3 – 4 days to give them time to soak up the flavour and colour, and then open up the jar and feast away. They’ll keep in your fridge for weeks and the pink colour will deepen over time, as will the flavour. We eat them solo as they are, or in salads – but really you can add them to pretty much any dish as a side bit of ‘bling’ to brighten your day/night and your taste buds.

Huzzah for pink eggs! This is one of the ultimate examples of how food can be healthy, tasty and fun – bring it!

 

 

your thoughts:

1 Comment

  1. Imogen

    Lovely, Hannah. Btw I’d say that older eggs are easier to peel as they are a bit more watery (think all the molecular gastronomists in particular going on about using the freshest of eggs and certain temperatures to achieve perfect poached etc.)

    So I’m guessing that the release of water in older eggs means they lose more of it through the boiling process and therefore are a bit smaller than their shell and easier to peel. If I’m completely wrong at least it’s a good guess ūüėČ

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *


You might also like…

How To Make Yacon Syrup

How To Make Yacon Syrup

I grew Yacon/Peruvian ground apple (Smallanthus sonchifolius) for the first time this past season and I'm a huge fan. I scored the tubers from a fellow keen gardener, Matt, who lives around the corner from me. He popped a few tubers in my hand and I popped them in my...

Home Harvest 2023: Host Call Out!

Home Harvest 2023: Host Call Out!

We‚Äôre happy to announce we‚Äôre working with¬†Eat Well Tasmania¬†and¬†Sustainable Living Tasmania to hold our fourth annual ‚ÄúHome Harvest‚ÄĚ garden tour in the nipaluna/Hobart region!¬† Special thanks to the City of Hobart¬†for funding this great initiative. Home Harvest is going to be a one day event on Sunday March 19th, 2023 in and around nipaluna/Hobart where […]

Crowdsourcing Photos For My New Book!

Crowdsourcing Photos For My New Book!

Hi Friends, I’m in the process of writing my second book about how to grow food in any climate in Australia (due out late 2023 with Affirm Press). As it’s covering the whole, vast country I would so very dearly love to include photos of edible gardens in different climates to show folks what’s possible […]

Eat Those Weeds

Eat Those Weeds

I’m a big fan of eating weeds. But first, what even is a weed? A common description is that it’s simply a plant in the wrong place – meaning us humans don’t want it there as it may be compromising the ecological integrity of that place or crowding other plants we want to thrive. But […]

How To Grow Food From Scraps

How To Grow Food From Scraps

As I have a large garden and the luxury of space, I don’t usually make time to experiment with growing food in tight spaces. But I’ve always been curious about growing food from scraps. So I made the time – thank you curiosity. I saved some scraps from going straight into the compost bin and […]

Home Harvest Host Call Out!

Home Harvest Host Call Out!

We‚Äôre happy to announce we‚Äôre working with¬†Eat Well Tasmania¬†and¬†Sustainable Living Tasmania to hold our third annual ‚ÄúHome Harvest‚ÄĚ garden tour in the Hobart region!¬† Special thanks to the City of Hobart¬†for funding this great initiative. Home Harvest is going to be a one day event on Saturday March 5th, 2022 in and around Hobart where […]

How To Make Nasturitum Capers

How To Make Nasturitum Capers

Nasturtium capers (aka poor man capers) is an easy (so easy) way for us folk in cool temperate climates to grow “pretend capers”, as the real ones need more heat than our climate can offer. Eating local is an effective approach to tackling a range of environmental issues including food miles. Food miles tracks how […]

The Hot Box

The Hot Box

When it comes to energy efficient hacks, the humble hot box is as simple as it gets. The hot box is exactly what it sounds like, and is how you can cook quite a lot of your food after being initially heated on the stove for a short time. But why bother? Australian households are […]

Pink Pickled Eggs – Video

Pink Pickled Eggs – Video

Back in 2014 I did a blog on how to make pink pickled eggs (so long ago!), and have recently made a little video to go with it to show the full process. Learning how to preserve your harvest from your garden and chooks) is a key skill that will help extend your season and […]

Edible Flowers

Edible Flowers

You may not realise that so many of the flowers in your garden can actually feature in your next meal.¬† In this latest Good Life For All video I take you for a stroll through our garden where I harvest and eat seven different flowers. This is the 12th video in our Good Life For […]

How To Make Yoghurt (video)

How To Make Yoghurt (video)

Making your own yoghurt doesn’t have to involve buying new machines/gear. It just involves your existing pots and pans, time and some mature yoghurt to get the party started! The latest video in our Good Life For All series shows you exactly how – I love making these little videos as a way to support […]

How To Make Your Own Pasta (Video)

How To Make Your Own Pasta (Video)

If you’re wondering how to make your own pasta, look no further! It’s beautifully easy and beautifully tasty! I recently recorded a video of my doing just that which you can watch below. You can also read an older blog with each step detailed for you to read through over here.¬† Bon appetit :-).