Pierre's Black Eggs

Recipe by Pierre Dance
READY IN: 31mins


  • 18
    large eggs, at room temperature.
  • 2
    cups balsamic vinegar
  • 1
    cup water
  • 2
    tablespoons pickling spices, tied in cheese cloth
  • 8 -10
    cloves garlic, peeled
  • 4
    serrano chilies, seeded,devained,quartered lengthwise
  • 2
    bay leaves, one per jar
  • 1
    small yellow onion, thinly sliced
  • 12
    dried tepin chilies or 6 dried japone chilies, will work


  • You will also need: 2 quart jars.
  • Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
  • Meanwhile pierce the large end of the egg with a pin.
  • Fill a large bowl half full of water, add 2-3 trays of ice cubes.
  • When the pot of water is boiling well,gently spoon the eggs into the pot.
  • Set the timer for 11 minutes.
  • When the timer dings, remove the eggs to the ice water with a slotted spoon.
  • Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
  • Bring to a boil for 3-4 minutes.
  • Remove from heat.
  • In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
  • Shell the eggs.
  • Add them to the jars.
  • Remove the pickling spice bag from the vinegar mixture.
  • Fill the jars with the scalding vinegar mixture.
  • Seal and cool to room temperature.
  • Refrigerate for at least a week, two is better.