Photograph by Megan Vincent
Bored of the same old hard-boiled eggs? Make your hard-boiled eggs this summer more of a showstopper by making red wine and beet pickled hard-boiled eggs to add to your next grain bowl or salad. Hard-boiled eggs are an easy way to add protein to any dish.
How To Get The Perfect Hard-Boiled Egg
Frustrated peeling hard-boiled eggs? Wondering why those brown rings form around the yolks? You can buy them already boiled to perfection and peeled!
However, if you insist on hard boiling and peeling yourself, here are my top tips for making the perfect hard-boiled eggs.
- Place the eggs in the pot with water and then bring water to a simmer. This prevents cracking if you drop the eggs into hot simmering water
- After simmered to desired hardness, for me thats about 9 mins, drain and pour cold water over them until cool when held.
- Start peeling at the wider end of the egg. This is where there typically will be a air pocket so it makes it easier to start peeling them.
- I find peeling eggs over cool running water helps.
Red Wine and Beet Pickled Eggs
- 1 cup red wine vinegar
- 1 pinch sea salt
- a few all spice berries
- ½ tbsp peppercorn
- ½ tbsp mustard seed
- 1 clove garlic sliced
- 6 Conestoga Farms Free Run Hard Boiled and Peeled Eggs
- 1 cooked beet, cut into quarters
- 1 tsp anise or fennel seeds
- 1 tsp coriander seeds
- sliced chili pepper
- 1 tsp dried herbs such as thyme or dill
- 1 tbsp sugar
- Add vinegar, water, sugar, salt, allspice, peppercorns, mustard seeds, and any other optional add-in dried spices to a small pot and bring to a boil. Remove from heat and allow the brine to come to room temperature.
- Place your hard-boiled and peeled eggs into a sterilized Mason jar along with cut beets and any fresh options add-ins like garlic or fresh herbs.
- Pour the cooled brine over the eggs, seal, and let eggs pickle for at least a day before eating.