I have had a love affair with the pickled egg ever since I saw a huge jar of them sitting on the counter of The Kitchen Bar in Belfast. This is/was your typical ‘old duffers’ pub where entering strangers would be met with Wild West gun-slinger squints from the smokey darkness.
My reason for being in this place is entirely suspect but me and pickled eggs where on a destiny collison course.
Me: What the frig are those things in the jar franks, pets!?
Me: Pickles? What, did you pickle golf balls?
Me: Pickeled eggs?! You trying to kill off you regulars?
Frank: try one
Me: Nah, I value my health
Frank: Chicken poofter
Me: OK, sling one out
Frank: here you go……
Me: (bite, squelch, swallow) Frank….I love you….
WHAT YOU NEED:
1 Large jar of beetroot (minus beetroot – just the juice)
1 tbs white sugar
6 free range eggs
HOW YOU DO IT
Do not burn the eggs. If your hard boiled egg has a grey film around it….burnt.
So cook them using a timer – it’s the only way to do this with any exactness at all. Cool the eggs and peel under running cold water.
If you want you can use a kilner jar for this – just transfer the pickling liquer to it, add the sugar then dump in the cooled eggs. Turn upside down a couple of times to ensure the beetroot juice covers the eggs entirely then leave to pickle up for about 2 days – any longer and the beet juice will stain the whole way through the yolk.
That’s it – nothing new in terms of pickling but a very different twist on the styling!