Best Thai Pickled Eggs Recipes

THAI PICKLED EGGS

Steps:

• Hard boil the eggs, strain and let stand to cool.
• Mix the water, thin soy sauce, black soy sauce in a four quart pot.
• Press the 4 cloves of garlic with a garlic press and place in the solution.
• Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).
• Remove the shell from the eggs and place in the solution.
• Add the pork to the solution.
• Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).
• For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.
• Serve with rice but best served with jasmine rice.

PERFECT PICKLED EGGS

Steps:

• Using an egg piercing tool or a needle, poke a hole in each egg shell at the fat/wide bottom of the egg. That is where the air sack is and by poking that hole the air is able to escape as it expands when it gets hot and you will avoid those ugly cracked boiled eggs.
• Add water and 1 TBL salt to a large pot and bring to a rapid boil. Use enough water so the eggs will be covered when added to the pot.
• Once boiling, pour approximately 3/4 cup of vinegar to the water. The salt and the vinegar will not effect the taste of the eggs in any way, they are just to facilitate the peeling of the eggs.
• Immediately start GENTLY dropping the eggs into the pot, being careful not to crack the shells.
• bring back to a boil and boil for 15 minutes.
• Drain and dump the eggs into a large pot of ice water. I use a large salad bowl for this.
• Once rapidly cooled down, crack shells and you should get a perfect peel.
• In the mean time, in a medium pot, mix together the vinegar, water,& 1 1/2 tsp salt, bay leaf and garlic.
• Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
• Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
• Allow to cool& then refrigerate for at least 2 weeks before serving.

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.