I love pickled eggs. There. I’ve said it. Now you can silently judge me and move on to the content of today’s Make post – which, coincidentally, is all about my making pickled eggs.
- eggs (yes, 14)
- jar (yes, 1 litre size)
- recipe and instructions (the Hairy Biker’s recipe hosted by bbc.co.uk)
which called for
- cider vinegar (I got way too much)
- chilli flakes
- 1 tablespoon salt & 1 tablespoon sugar (not pictured because I forgot to photo them)
Making pickled eggs is not too difficult, to be honest. Boil some eggs (7 minutes). Peel the boiled eggs. Put them in a cider vinegar mix with water, into which has been dissolved some salt and sugar. Add some chilli flakes if desired.
You’d think the process was too simple to draw meaning from, right? Wrong.
Here are the things I learned.
It takes a LOT of eggs to fill up a jar. I had 14 eggs waiting for this 1 litre jar and there is tons of room left in the jar. Since I made this batch, I did another lot in a 2 litre jar – into which 30 eggs vanished happily and I still had a bit of room left.
The recipe I used (and linked to above) calls for 6 eggs and 350ml of cider vinegar, into which is then mixed 150ml of water. As I was using a lot more eggs I automatically doubled the volume – which you can see below I didn’t need to do.
Now the last ingredient required.
My eggs will take four weeks to pickle. Minimum.
I’ll let you all know when I open them up how it went!