Asian Pickled Eggs Recipe


— By Tammy Kimbler & Molly McNeil


1/2 cup rice wine vinegar (unsweetened)
1/2 cup water
1/4 cup white granulated sugar
1/2 tsp salt
1tbs honey
1 tbs dark soy sauce
1/2 tsp sichuan pepper corns, crushed
1 tsp black sesame seeds
1 tsp green coriander seed (from a cilantro plant) or regular dried coriander seed
2 springs thai basil
2 cloves garlic, crushed
4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled


Add spices, vegetables, flavorings and herbs to the bottom of a pint jar.Layer in eggs.  Combine vinegar, water, sugars and salt, stirring to dissolve.  Add brine to the jar, removing any air bubbles.  Top with lid and refrigerate for at least one to two weeks.  The longer they sit, the better they taste. Recipes can easily be doubled for quart jars.  Makes 1 pint.

Related Blog Post: Pickled Duck Eggs
A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.