Sriracha Pickled Eggs Recipe | Natalie Hodson (2024)

FAQs

Why do my pickled eggs taste rubbery? ›

And If the eggs sit in that liquid too long, you get rubbery eggs. There's a simple enough way to avoid this problem. You want the pickling liquid to do its job in the beginning, and then after the eggs have reached the proper degree of pickling, you can dilute the solution with some water.

Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.

Pickled eggs have all the nutrients and vitamins and healthy fats and cholesterol and protein of boiled eggs but they also have probiotics which is an additional plus.

Use the eggs within 3 to 4 months for best quality. Each of these recipes uses 12 peeled, hard-cooked eggs.

While recipes can vary from brand to brand, store-bought pickled eggs are often submerged in pickling solutions consisting of ingredients like beet juice, vinegar, water, and sugar. Commercial pickled eggs can also contain sodium benzoate, which is a common preservative that keeps food stable on store shelves.

For pickled eggs, swapping white vinegar for apple cider vinegar is a no-brainer. While white vinegar has a pretty even taste and doesn't affect the eggs much in terms of color, apple cider vinegar brings a complexity of flavors and provides the eggs with a unique hue.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator. The pickling solution must completely cover all hard-boiled eggs.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

And like all great immigrant fare, there's also bonus food science: Eggs contain the amino acid cysteine, which is key to liver function (and why eggs are an important part of your hangover breakfast) while the pickling process can generate probiotic bacteria that aids digestion.

Can diabetics eat pickled eggs? ›

According to scientists, apple cider vinegar has the potential to impact different types of diabetes in a variety of ways. Eating quick-pickled boiled eggs won't lower your blood sugar levels. But it may keep your blood sugar levels from rising as quickly if you eat carbohydrates at the same meal as you eat the eggs.

Remember there are no research supported home canning processes for pickled eggs. The recipes provided here are all meant to be stored in the refrigerator. Pickled eggs should never be stored at room temperature, except during serving and they should not be at room temperature for more than two hours.

A cloudy appearance or a white sediment may indicate the use of table salt rather than canning or pickling salt. Yeast develops and settles to the bottom of the jar. It may be a normal reaction during fermentation caused by bacteria.

Color Cues: Vibrant yellow, orange, or even a pinkish hue are hallmarks of healthy pickled eggs. However, dullness, discoloration, or the presence of off-putting green or gray tones signal trouble. These color changes often stem from oxidation or bacterial growth and indicate spoilage.

Season Up Your Eggs

It takes at least 24 hours for the pickling liquid to work its magic on the eggs, and letting them rest there for a few days is even better. If you're not going to eat them in the first few days, it makes sense to add a bit of water to thin out the brine.

The solution? A bit of liquid. Food52 explains that adding additional liquid to the scrambled eggs before they hit the pan gives them some wiggle room to cook through before all of the moisture can evaporate. Think of the extra liquid as a culinary insurance policy.

Add milk or cream cheese to soften

If you find yourself staring at a skillet of eggs that resemble more of a kitchen sponge than the soft, cloud-like curds you were aiming for, fear not. Add moisture back to those parched scrambled eggs with a splash of milk or a dollop of cream cheese.

Egg whites are mostly composed of a protein called albumen, which coagulates or denatures quickly when exposed to heat, causing the egg white to firm up and become rubbery if overcooked. On the other hand, egg yolks contain more fat and proteins that coagulate more slowly, giving them their creamy, runny texture.