Pickled Eggs 101 =)

Recipe by Aroostook
READY IN: 22mins
YIELD: 12 eggs




  • Tap a tiny air hole into the large end of each egg with a needle, sharp knife or egg piercer.
  • Put eggs in a pan and fill with cold water.
  • Bring to a boil, turn heat to low and simmer for 12 minutes. ( over cooking will cause that harmless but unattractive dark green ring around the yolk).
  • Drain water from eggs and immediately replace with ice cold water. ( I keep the water running until eggs are cooled completely).
  • Crack the egg shells against the side of the pan and keep eggs immersed in cold water while you are in the peeling process.
  • Peel shells from eggs and return eggs to cold water until all are finished.
  • Remove eggs from water and rinse thoroughly to remove any bits of shell.
  • Place first seven ingredients in a 2+ quart container.
  • Add eggs and place covered container in the refrigerator for 8+ days for flavors to "set".