Balsamic Pickled Eggs with a Kick
Indulge in the bold flavor of Balsamic Pickled Eggs with a Kick! As a pickle enthusiast, I've spent countless hours experimenting with various pickling techniques, and this recipe is the pinnacle of that adventure. Inspired by a conversation with my pub buddy Keith, I decided to incorporate the rich, complex flavors of balsamic vinegar into my beloved pickled eggs. Each egg is infused with a delightful balance of tangy sweetness, aromatic spices, and a surprising kick from serrano and tepin chilies. Perfect for a snack, appetizer, or as a unique addition to your charcuterie board, these black eggs are sure to impress at any gathering. Just remember, patience is key—allowing them to marinate for at least a week will take their flavors to the next level!
N/A
Servings
90
Calories
9
Ingredients
Ingredients
large eggs
18 (at room temperature, pierced at large end)
balsamic vinegar
2 cups (for pickling)
water
1 cup (combined with balsamic vinegar)
pickling spices
2 tablespoons (tied in cheese cloth for infusion)
garlic cloves
8-10 (peeled)
serrano chilies
4 (seeded, deveined, and quartered lengthwise)
bay leaves
2 (1 per jar)
yellow onion
1 small (thinly sliced)
dried tepin chilies
12 (or 6 dried japone chilies as an alternative)
Instructions
1
Gather your ingredients and prepare two quart jars for pickling.
2
In a large pot, bring water to a boil, adding 1 tablespoon of kosher salt.
3
Pierce the large end of each egg gently with a pin to prevent cracking during boiling.
4
Prepare an ice bath by filling a large bowl halfway with water and adding ice cubes.
5
Carefully place the eggs into the boiling water. Set a timer for 11 minutes for a perfectly cooked egg.
6
Once the timer goes off, use a slotted spoon to transfer the eggs to the ice bath, stopping the cooking process.
7
In a separate saucepan, combine balsamic vinegar and water, adding the pickling spice bag. Bring this mixture to a boil for 3-4 minutes to release the flavors.
8
Remove the pot from heat. In each sterile quart jar, layer the garlic cloves, quartered serrano chilies, bay leaves, yellow onion slices, and dried tepin chilies.
9
Once the eggs are cooled, carefully peel and add them to the jars, fitting them snugly.
10
Remove the spice bag from the vinegar mixture and pour the hot liquid over the jars, ensuring that the eggs are fully submerged.
11
Seal the jars tightly and allow them to cool to room temperature.
12
Store the jars in the refrigerator for at least a week, although two weeks is ideal for maximum flavor absorption.
Nutrition Information
5g
Fat
1g
Carbs
8g
Protein
0g
Fiber
0.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Balsamic Pickled Eggs with a Kick?
Balsamic Pickled Eggs with a Kick are a bold-flavored snack featuring eggs infused with balsamic vinegar, aromatic spices, and heat from serrano and tepin chilies.
Who inspired this specific recipe?
The recipe was inspired by a conversation with the creator's pub buddy, Keith.
How many eggs are required for this recipe?
You will need 18 large eggs, preferably at room temperature.
What type of vinegar is used for pickling?
This recipe uses 2 cups of balsamic vinegar for a rich, complex flavor.
What gives these eggs their spicy 'kick'?
The heat comes from four serrano chilies and twelve dried tepin chilies.
How long should the eggs be boiled?
The eggs should be boiled for exactly 11 minutes for a perfect cook.
Why should you pierce the large end of the egg before boiling?
Piercing the large end of each egg with a pin helps prevent the shells from cracking during the boiling process.
What is the purpose of the ice bath?
The ice bath is used to stop the cooking process immediately after the 11-minute boil.
What is the ratio of vinegar to water in the brine?
The brine uses a ratio of 2 cups of balsamic vinegar to 1 cup of water.
How long do you boil the vinegar and spice mixture?
The balsamic vinegar and water mixture should be boiled with the spice bag for 3 to 4 minutes to release the flavors.
How should the pickling spices be prepared?
The 2 tablespoons of pickling spices should be tied in a cheesecloth bag for easy infusion and removal.
How many garlic cloves are included?
The recipe calls for 8 to 10 peeled garlic cloves to be distributed between the jars.
How should the serrano chilies be prepared?
The serrano chilies should be seeded, deveined, and quartered lengthwise.
How many bay leaves are used per jar?
One bay leaf is placed in each of the two quart jars.
What kind of onion is used in the jars?
One small yellow onion, thinly sliced, is layered into the pickling jars.
Is there a substitute for tepin chilies?
Yes, you can use 6 dried japone chilies as an alternative to the 12 dried tepin chilies.
What size jars are needed for this recipe?
You will need two sterile quart-sized jars for the pickling process.
Should the eggs be peeled before being placed in the jars?
Yes, the eggs must be cooled in an ice bath and then carefully peeled before adding them to the jars.
Do you leave the spice bag in the jars?
No, you should remove the spice bag from the vinegar mixture before pouring the liquid over the eggs.
Should the vinegar liquid be hot or cold when poured over the eggs?
The hot vinegar liquid should be poured over the eggs to ensure they are fully submerged.
How long must the eggs marinate before eating?
The eggs should be stored in the refrigerator for at least one week.
What is the ideal marinating time for maximum flavor?
Two weeks of marinating is considered ideal for the best flavor absorption.
How many calories are in one egg?
Each egg contains approximately 90 calories.
What is the protein content per serving?
Each serving contains 8 grams of protein.
How much fat is in these pickled eggs?
There are 5 grams of fat per serving.
What is the carbohydrate and sugar content?
Each egg has 1 gram of carbohydrates and 0.5 grams of sugar.
Are these eggs suitable for a charcuterie board?
Yes, their unique black color and bold flavor make them a great addition to a charcuterie board.
Where should the finished jars be stored?
The sealed jars must be stored in the refrigerator.
How many total ingredients are used in this recipe?
There are 9 primary ingredients used in this recipe.
Why are they called 'black eggs'?
They are referred to as black eggs because the balsamic vinegar stains the egg whites a deep, dark color.