Spicy Pickled Eggs

Spicy Pickled Eggs

We have been getting lots of eggs here.  Almost an egg from each hen a day, so that makes 6 eggs a day.

We usually don't cook eggs for breakfast except on the weekends when we have extra time.  Even then it's not many because Drew still doesn't eat them and I will only eat them scrambled.

With so many eggs I have been looking for other ways to use them up.  I have frozen some for when production goes down.  We have also given some away to friends.  Some of our friends eat them and some of them hatch them since our eggs are fertilized by our rooster.

I decided to try to make spicy pickled eggs.  Bonus part is it used up 4 dozen eggs I had in the fridge.  The recipe below is for a dozen hard boiled eggs but I just doubled the recipe.  I also have 1 hen that lays small eggs, that's why I was able to use 4 dozen for a double recipe.

Step 1 is to hard boil your eggs, let cool and then peel them.

Peeled, hard boiled eggs

Step 2 is to prepare your broth

Here are your ingredients. Combine all of these in a sauce pan:

All ingredients simmering

 

1) 2 Cups of White Vinegar

2) 1/2 Cup of Water

3) 1/2 Cup of White Sugar

4) 1 teaspoonful of salt

5) 1 teaspoonful pickling spice

6) 1 teaspoonful red pepper flakes

7) 4-5 cloves

8) 1 Cinammon Stick

9) 2-3 Habanero Peppers (orange color) cut into rings (discard stems). Include the seeds as well. BEWARE: the oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.

10) 2-3 Green Jalapeno Peppers cut into slices

11) 1/2 Red Pepper cut into strips

12) A few rings of a freshly cut White Onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir occasionally while simmering.  You can also double this recipe and use more than a dozen eggs.

 

Step 3 is Combine Eggs and Broth

 

Remove the broth from the heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs. Scoop some more of the peppers/onions/spices into the jar. Add 3 more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the Mason Jar, using a funnel if you like, to within a quarter inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with vinegar.  Also if you would like your eggs to taste a little bit spicier you can take a toothpick and push it through the center of your hard boiled egg before you put them in the mason jar.  This way the spicy pickling broth will penetrate the center of the egg faster.

Hand tighten a lid and ring on the Mason Jar and let it cool. Then place it in the refrigerator for 2-3 weeks. This is a long time to wait try them but I'm sure Jamie will love them since he likes anything spicy.

I will make sure to let you all know how they taste.