BOURBON BASALMIC PICKLED EGGS
I'd been doing a lot of travelling in my camper van, and wanted to figure out a way to have soft boiled eggs easily accessible. Pickled eggs was the solution. I played with several recipes, and then came up with this on a whim. All I had was basalmic vinegar on hand, and a bottle of bourbon. It worked out beautifully.
Provided by Janus Joy Miller
Categories Poultry Appetizers
Time 55m
Number Of Ingredients 4
Steps:
- 1. Remove eggs from refrigerator and bring to room temperature.
- 2. Boil together the bourbon, basalmic vinegar, and salt until reduced by about 1/4. Taste to adjust salt level. Should be a little salty, like potato chip salty, to the taste, because the eggs will take some of that salt in the pickling process. Refrigerate to cool completely.
- 3. Bring a large pot of water to a rolling boil.
- 4. Use tongs to place eggs in a single layer in the boiling water, then set a timer for 6 minutes and 45 seconds.
- 5. When the timer is up, remove eggs to a cold water bath, and repeat step 4 until all eggs are boiled.
- 6. Using a large spoon, carefully peel the eggs while they're still warm inside. They will be very fragile because the yolk is still quite soft at this point.
- 7. Gently place the peeled eggs in a sterilized container, then pour over the bourbon basalmic brine. Depending upon your container, and how many eggs don't make it due to breakage, you may need to make more brine, or you may have leftover brine. I use a flat lock-tite container. You simply want to make sure the eggs are completely immersed in the brine.
- 8. Refrigerate for two days, and enjoy.
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