Pickled eggs are not the most popular dish in the United States. It really isn’t their fault -- the phrase “pickled eggs” summons thoughts of giant jars of questionable white spheres at dingy bars or gas stations. Done right, however, fresh pickled eggs add a protein-rich, tart complement to savory dishes.
Plain boiled eggs keep well in the fridge as a quick lunch option. Toss some salad and dressing in a bowl, add a few eggs, and voila! Lunch. Add more depth of flavor to your plain boiled eggs with this Balsamic Pickled Egg recipe. Prepare yourself for questions from your co-workers, though. Folks aren’t used to brown eggs.
My favorite use for balsamic pickled eggs, aside from being a salad protein, is with a warm bowl of ramen or miso. The tart, balsamic exterior of these eggs combined with the smooth richness in miso or broth to provide a simple, yet wholly satisfying meal.
Before you make your balsamic eggs, you have to make boiled eggs. To avoid getting that yucky grey ring around the eggs, it’s important that they aren’t overcooked. In a 1.5 quart sauce pan, place 6 eggs and cover them with water. Turn the stove on medium-high heat and allow the eggs to cook for 20 minutes. When time is up, remove the eggs from the boiling water and place them in a bowl of icewater. Drain and store the eggs in the fridge until you are ready to peel them.
Once your eggs are cooked, cooled and peeled, they are ready to be pickled.
- 6 peeled boiled eggs
- 3 cloves of garlic, peeled and smashed
- ½ onion, sliced
- De Nigris White Eagle Balsamic Vinegar
- Place the eggs in a quart jar.
- Add garlic and onion
- Fill the jar halfway with De Nigris White Eagle Balsamic Vinegar, then add enough water so that the eggs are completely submerged in liquid.
- Place the container in the fridge and allow to pickle overnight.