Gardening, canning, pickling and everything related
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lkrfletcher Chef I worked up this recipe years ago. They don’t last long when I make them. Large and jumbo eggs will work, but the medium eggs pickle more quickly and have more of the flavor. Medium eggs also are a better snack size, and a dozen fit nearly perfectly in a quart-sized, wide mouth Mason jar.
Gochujang Pickled Eggs
12 medium eggs
¾ cup water
1 ¼ cups white vinegar
2 tsp salt
¼ tsp garlic powder
½ tsp mustard seed
½ tsp turmeric
2 tbsp gochujang (Korean chili paste)
2 half-dollar sized slices ginger, julienned
Thinly sliced onion to taste
¼ tsp dill seed
½ tsp dry mustard
¼ tsp black pepper
Pinch of dry oregano-
Boil eggs—place in pot and cover with water; bring to boil; cut fire, cover, and remove from heat; after 10 minutes, cool under running cold water (and make ice bath); remove shells. Place eggs in large jar (1 dozen medium eggs fits perfectly in a 1-quart, wide mouth mason jar) or other container of choice.
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Add remaining ingredients to saucepan and bring to a boil, stirring frequently until salt is dissolved. Simmer for 5-7 minutes. Pour over eggs in jar.
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Close jar and refrigerate for at least 4 days (2 weeks is better).
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lkrfletcher I have heard of these all my life (which is a long time). Think I’ll have to try a batch. How long will they store in a refrigerator?
TexLaw lkrfletcher Tex_77 Just a very easy tip to peel boiled eggs, leave them out with egg carton open overnight under a fan. Best to use eggs that are at least a week old. Farm fresh eggs are nearly impossible to peel. The eggshell is porous and will evaporate a little water, enough to leave a thin air pocket between the shell membrane and the egg white. Cool then enough to handle them, crack the shell and the shell should just come off. Have done hundreds of dozens for catering this way and it has never failed. I never “Boil the egg”, just bring the water to boil and then turn off the heat. 12 to 13 Minutes for large and and 15 to 16 minutes for XL. Vinegar in the water does nothing for the peeling, just hardens the egg white as it seeps out.
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TexLaw lkrfletcher Tex_77 Just a very easy tip to peel boiled eggs, leave them out with egg carton open overnight under a fan. Best to use eggs that are at least a week old. Farm fresh eggs are nearly impossible to peel. The eggshell is porous and will evaporate a little water, enough to leave a thin air pocket between the shell membrane and the egg white. Cool then enough to handle them, crack the shell and the shell should just come off. Have done hundreds of dozens for catering this way and it has never failed. I never “Boil the egg”, just bring the water to boil and then turn off the heat. 12 to 13 Minutes for large and and 15 to 16 minutes for XL. Vinegar in the water does nothing for the peeling, just hardens the egg white as it seeps out.
Chef Sounds like a great tip. Do you give them an ice water bath before fanning?
I have had great peeling outcomes using a pressure cooker -
lkrfletcher I have heard of these all my life (which is a long time). Think I’ll have to try a batch. How long will they store in a refrigerator?
Chef maybe 2-3 months. But they never last longer than a week. Soooooo good.
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TexLaw lkrfletcher Tex_77 Just a very easy tip to peel boiled eggs, leave them out with egg carton open overnight under a fan. Best to use eggs that are at least a week old. Farm fresh eggs are nearly impossible to peel. The eggshell is porous and will evaporate a little water, enough to leave a thin air pocket between the shell membrane and the egg white. Cool then enough to handle them, crack the shell and the shell should just come off. Have done hundreds of dozens for catering this way and it has never failed. I never “Boil the egg”, just bring the water to boil and then turn off the heat. 12 to 13 Minutes for large and and 15 to 16 minutes for XL. Vinegar in the water does nothing for the peeling, just hardens the egg white as it seeps out.
Chef I did mine instant pot. Peeled really well.
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lkrfletcher Chef I worked up this recipe years ago. They don’t last long when I make them. Large and jumbo eggs will work, but the medium eggs pickle more quickly and have more of the flavor. Medium eggs also are a better snack size, and a dozen fit nearly perfectly in a quart-sized, wide mouth Mason jar.
Gochujang Pickled Eggs
12 medium eggs
¾ cup water
1 ¼ cups white vinegar
2 tsp salt
¼ tsp garlic powder
½ tsp mustard seed
½ tsp turmeric
2 tbsp gochujang (Korean chili paste)
2 half-dollar sized slices ginger, julienned
Thinly sliced onion to taste
¼ tsp dill seed
½ tsp dry mustard
¼ tsp black pepper
Pinch of dry oregano-
Boil eggs—place in pot and cover with water; bring to boil; cut fire, cover, and remove from heat; after 10 minutes, cool under running cold water (and make ice bath); remove shells. Place eggs in large jar (1 dozen medium eggs fits perfectly in a 1-quart, wide mouth mason jar) or other container of choice.
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Add remaining ingredients to saucepan and bring to a boil, stirring frequently until salt is dissolved. Simmer for 5-7 minutes. Pour over eggs in jar.
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Close jar and refrigerate for at least 4 days (2 weeks is better).
TexLaw thank you I will give em a try
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Chef Sounds like a great tip. Do you give them an ice water bath before fanning?
I have had great peeling outcomes using a pressure cookerglen no ice bath. Interested in the pressure cooker. What times and pressures do you use, An interesting way to boil eggs.
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Since we are talking about pickling, anyone ever done pigs feet?
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Jonathon Not me, but I’m interested in hearing from anyone who has eaten them. Not on my bucket list as of now…
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glen no ice bath. Interested in the pressure cooker. What times and pressures do you use, An interesting way to boil eggs.
Chef This is what I use
Insta-pot: start cooker, set 5 min. at high pressure, 5 min. natural release, drain pressure, ice water bath
I like my eggs hard, for a softer egg use 4 min. plus 4 min.Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef This is what I use
Insta-pot: start cooker, set 5 min. at high pressure, 5 min. natural release, drain pressure, ice water bath
I like my eggs hard, for a softer egg use 4 min. plus 4 min.glen Very interesting. I’m just learning how to use an insta-pot. It appears it has many more uses than I thought. Thanks
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glen Very interesting. I’m just learning how to use an insta-pot. It appears it has many more uses than I thought. Thanks
Chef You bet it does - tons of uses. I cook in mine at least once a week. Done everything from clam chowder to pastrami, stuffed artichokes and cheesecakes. Love it. Just you tube what you want.
Life is a Garden - Dig it.
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Chef You bet it does - tons of uses. I cook in mine at least once a week. Done everything from clam chowder to pastrami, stuffed artichokes and cheesecakes. Love it. Just you tube what you want.
lkrfletcher You just won we over with stuffed artichokes. I just got 6 to stuff yesterday, I was just going to steam them but I’ll try the insta-pot Thanks
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lkrfletcher You just won we over with stuffed artichokes. I just got 6 to stuff yesterday, I was just going to steam them but I’ll try the insta-pot Thanks
Chef Easy - Want the link I used?
Life is a Garden - Dig it.
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Chef Easy - Want the link I used?
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lkrfletcher Yes please
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Jonathon I have made pickled pigs feet and hocks, but it has been awhile. I grew up going to the deli and picking them up and then sitting around the table with family, crackers and beer picking them apart. Much better than the jarred versions.
That being said, my family has never really enjoyed them, I can only eat so many and would have to wait untill I got together with my siblings to finish them off. I don’t know if I still have my recipe notes, but I can do some page flipping. There are some out there on the internet, a little beet juice will give them some nice needed color.
In my younger days I would go bar hopping in the backwoods with my new brother in-laws and they never seen anyone eat, the pickled eggs, feet, sausage, etc…so they would challenge me to eat them and would even pay for my beer. Never went home hungry or thirsty. I grew up in a European/Eastern European neighborhood and 13 in the house, not much of a food aversion here.
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glen Very interesting. I’m just learning how to use an insta-pot. It appears it has many more uses than I thought. Thanks
Chef Some instructions call for low pressure and slightly longer times
Iv’e done both and could tell no difference in outcome. I have the 8 qt. and have done 24 eggs at a time and use a trivet
For those with a stove top to cooker, the high-pressure setting on my instant-pot Duo reaches working pressure of 12 to 12.5 psi.
Stove top pressure cookers, generally operate at about 15 psi although some have varying weights -
Chef This is what I use
Insta-pot: start cooker, set 5 min. at high pressure, 5 min. natural release, drain pressure, ice water bath
I like my eggs hard, for a softer egg use 4 min. plus 4 min.
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