BAR PICKLED EGGS RECIPE RECIPES
HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE
Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.
Provided by Ashley Adamant
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 9
Number Of Ingredients 42
Steps:
- Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
- Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
- Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
- Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
- Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
- Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
- Pickled eggs should last 3-4 months in the refrigerator.
BEET-PICKLED EGGS RECIPE - BETTYCROCKER.COM
Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!
Provided by Paula Jones
Total Time 5 hours 15 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
- Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
- Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
- Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
Nutrition Facts : ServingSize 1 Serving
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BEET-PICKLED EGGS RECIPE - BETTYCROCKER.COM
Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!
From bettycrocker.com
Reviews 5
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Reviews 5
Total Time 5 hours 15 minutes
- Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
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This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Life back then was “nasty, brutish, and short,” as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. “Now what happens is you kind of recreate that,” said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. “It’s very soulful,” she said. “Give me 10 Yorkshire puddings and a thin sliver of beef, and I’ll be very happy.”
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine british
Calories 65 per serving
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Reviews 5
Total Time 50 minutes
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Calories 65 per serving
- Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
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It's hard not to love burgers. Some favour the Aussie burger-bar versions of yesteryear, stacked high with cheese, lettuce, tomato, bacon, eggs and barbecue sauce. If you've only ever tasted burger patties packed with eggs, breadcrumbs, herbs and all other whatnot, just try these and you'll be converted forever. Simple really is best.
From goodfood.com.au
Total Time 30 minutes
Category Main-course
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Total Time 30 minutes
Category Main-course
Divide the minced beef into four equal portions and roll them into balls without pressing them together too much. Squash the balls and gently mould them into four "quarterpound" patties the same size as your burger buns. Chill the patties in the fridge for at least 10 minutes.
Heat a large frying pan or barbecue hotplate and brush it with a little dripping or oil. Cut the buns in half and place them, cut-side down, directly onto the hotplate. Season each patty well with salt and pepper, and place onto the hotplate alongside the buns.
Add a small amount of shaved onion to the raw top of the patty and squish it in. After a minute or so, flip it over. Add a slice of cheese to the cooked top of the patty and then cover it with the top of a bun. Cook the patty for a further minute or two until the cheese is melted. Flip the bun bottom and cover with the cheese and bun-covered patty. Serve with pickles and condiments.
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