Breakfast - Easy pickled eggs recipes

Author: Leo Kelly  

Combine vinegar, water, sugar, pickling spices and salt in small saucepan. Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. ... Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid. Refrigerate for at least two days before using.

Pickled eggs are a great dish served at tailgate parties, family reunions, picnics, or office potluck. Soft boiled eggs bring back memories of breakfast in bed and the fun of dipping sliced toast or "soldiers" into a golden well of egg yolk.

Basic Soft Boiled Eggs

Soft boiled eggs bring back memories of breakfast in bed and the fun of dipping sliced toast or "soldiers" into a golden well of egg yolk. This method is guaranteed quick and foolproof!
Total time: 8 minutes
Cook time: 3 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 3

Ingredients:

• Water
• 2 eggs
• Salt and pepper, to taste (optional)

Nutrition:

• Calories: 148 calories
• Fat: 11 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Sodium: 132 mg
• Sugar: 0 g
• Protein: 12 g
• Fiber: 0 g
• Carbohydrate: 2 g

How to cook:

1. Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
2. Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
3. Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
4. Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.

Notes: Hard Boiled Eggs, · ·

Award Winning Pickled Eggs

22/01/2017 · My "Award winning" pickled eggs are easy to make and super yummy with beer. I won Blue ribbons 2 different years for my eggs and …

The Worlds BEST Pickled Eggs

Thank you for Watching!Support Our Channel:***BECOME A MEMBER - https:// www .youtube. com /channel/UC54uZh8z_E5mjbKYK4FtUYA/join***Stivers …

Easy pickled eggs

Make this chip shop treat at home with the Hairy Bikers' simple recipe.
Provided by: The Hairy Bikers
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 720 minutes
Yields: 6 items
Cuisine: British
Number of ingredients: 5

Ingredients:

• 6 large free-range eggs
• 350ml/12fl oz cider vinegar
• 1 tbsp salt
• 1 tbsp sugar
• 1 tsp chilli flakes or a few dried chillies (optional)

How to cook:

1. First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely.
2. Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully.
3. Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute.
4. Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened.

Notes: Best Ever Pickled Eggs and Sausage, Vienna Sausage and Eggs for Breakfast. 12. Do You Cook Sausage First When Pickling It. 13. Farm Fresh Food Suppliers Pickled Pigs Lips …

Mama's Best Pickled Eggs

Pickled eggs are a great dish served at tailgate parties, family reunions, picnics, or office potluck. These make good food gifts too. The cook time is an approximate time for the canning process.
Provided by: Miss Annie
Total time: 58 minutes
Cook time: 40 minutes
Prep time: 18 minutes
Yields: 12 servings
Number of ingredients: 6

Ingredients:

• 12 eggs
• 1 quart vinegar
• 6 cloves garlic
• 1 tablespoon white peppercorns
• 1 tablespoon allspice berry
• 1 -3 slice fresh gingerroot

Nutrition:

• Calories: 88.2 calories
• Fat: 4.8 grams
• Saturated Fat: 1.6 grams
• Cholesterol: 186 milligrams
• Sodium: 72.9 milligrams
• Carbohydrate: 0.9 grams
• Fiber: 0 grams
• Sugar: 0.2 grams
• Protein: 6.4 grams

How to cook:

1. Place eggs in saucepan and cover with water.
2. When water begins to boil, remove from heat and cover.
3. Let eggs sit in hot water for 18 minutes.
4. Cool in cold water and peel.
5. In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
6. Simmer for 10 minutes.
7. Place eggs in sterilized jars.
8. Pour vinegar mixture over eggs.
9. (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
10. Water should cover jars with at least 1-inch of water above tops of jars.
11. Bring water to a boil; cover and boil for 10 minutes.
12. Remove jars and cool.
13. Check seals.
14. Store about one month before opening.

Notes: Emily's Pickled Eggs Recipe, Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and …