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Quebec Pickled Eggs

SUBMITTED BY: BJ MOORE PHOTO BY: Darryl

"Pickled eggs are great served whole or in slices. They're perfect for salads and appetizer trays. The longer the eggs stand before serving, the stronger the vinegar flavor will be."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 2 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  1 Day 40 Min
Original recipe yield 12 pickled eggs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 12 eggs
  • 12 whole cloves
  • 2 slices fresh ginger root
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 2 cups distilled white vinegar
  • 1/2 cup water
  • 2 teaspoons salt

DIRECTIONS

  1. Place eggs in a medium saucepan 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 peel.
  2. In a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.
  3. Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2006 by MonaG
I like picked eggs but these are super sour (this is coming from a vinegar lover)! I was... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2008 by Ken
The recipe has far to much vinegar. When I was making the recipe I was surprised the eggs did... MORE


 
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Nutritional Information
Quebec Pickled Eggs
Grain Foods Foundation
Pack a healthy lunch and save

Servings Per Recipe: 12

Amount Per Serving

Calories: 79

  • Total Fat: 5.1g
  • Cholesterol: 212mg
  • Sodium: 454mg
  • Total Carbs: 1.3g
  •     Dietary Fiber: 0.4g
  • Protein: 6.3g

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