I’d never heard of balsamic pickled eggs until a few months ago when one turned up in a club sandwich I’d ordered at an Irish pub. The brown tinted egg was sliced and nestled within the bacon and turkey. It had a sweet, balsamic flavor and the texture was firmer than that of an ordinary pickled egg.
Naturally, I went home and started reading all about pickled eggs and testing recipes. I tried Garlic Pickled Eggs, Pink Paleo Pickled Eggs, and the Balsamic Pickled Eggs which are definitely my favorite. They have a pretty strong balsamic flavor, are sweet, and don’t have any added salt, which is kind of nice.
So for all of you looking for ways to use hard boiled eggs, give this one a try and let me know what you think!
(or you could always make hard boiled egg chocolate chip cookies 😉 )
Update: Apparently pickled eggs are way more popular in North Carolina than in Texas. I’m seeing them on the shelves of grocery stores everywhere in Raleigh.
Balsamic Pickled Eggs
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 1/2 cup finely chopped onion
- 3 cloves garlic finely chopped
- 1 tablespoon sugar
- 4 to 6 hard boiled eggs
- Combine the balsamic vinegar, water, onion, garlic and sugar in a saucepan and bring to a boil.
- Remove from heat and let cool completely. This step is very important, as you don't want the balsamic mixture to cook the eggs.
- Boil 6 eggs using your favorite method or just peel some already hard boiled eggs.
- Put eggs in a large jar and pour cooled balsamic mixture over the eggs. Cover rtghtly and refrigerate for 5 days before serving.
- After a day or two in the refrigerator, rotate the eggs a bit so that the sides touching the jar or other eggs will turn brown.
1. Put the eggs in one layer in the bottom of a large saucepan or pot.
2. Add cold water so that it comes a little over 1 inch above the eggs.
3. Put the pan over medium heat and bring to a boil. This process should take between 7 and 10 minutes. You don't want to bring the eggs to a boil to quickly because the gentle heating is part of the cooking process.
4. As soon as the water reaches a rolling boil, cover the pot, remove from heat and let the eggs stand in the hot water for 12 minutes.
5. After 12 minutes, plunge an egg into cold water. Crack it to make sure it is completely boiled, then plunge all the eggs into the cold water and let cool before peeling.