Pickled eggs version 2 ピクルドエッグ version2

japanese cake

This is my wife’s second try to make pickled eggs. Last time, she used rice vinegar and mustard and the eggs did not have enough “pickled” flavor. This time she used cider vinegar and different spices. I served this in small egg-shaped containers. I placed the pickled onion and slices of cucumber under the eggs.

This time, I cooked hardboiled eggs perfectly without green rims on the yolks.

We served this as a light lunch in one of the weekends. with cucumber and salmon salad.

Red pickled eggs without the red;

This is basically the traditional recipe for red pickled eggs without the red. My wife thought this would be a good way to get the traditional flavor without the traditional red stain on clothing, hands, or anything else the beet juice touched.


6 hard boiled eggs, peeled

1 medium onion, sliced

1 cup cider vinegar

1/3 cup brown sugar

3 Cinnamon sticks

2  Star anise

4 whole cloves


Put the eggs and half the onions in a container (#1).

Put the rest of the ingredients in a saucepan and bring to a boil. Cook until the onions are translucent (#2).

Let cool slightly then pour over the eggs and onions in the container (#3).

Make sure they are completely covered with the liquid (#4). Seal the container and put in the refrigerator.

These were much better than the previous version.  For one thing we did not bust into them until they had been in the brine for about 10 days. They had a more assertive vinegar flavor and both cinnamon and star anise flavor came through. My wife was satisfied that this was the flavor she remembered from her childhood. The cooked egg white was firm but the texture of the yolk also changed as well. It too was firmer and had a mild pickled flavor. Next, my wife said (threatened?), to make deviled eggs from these pickled eggs.

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