#putaneggonit (Part 1)

The theme of the week is eggs. Really, the theme of my life is eggs. I have this theory, any dish is better when you put a fried egg on it: pizza, burgers, fried rice, name one food that isn’t better with an egg on it.  You can’t. I really could eat eggs at every meal & never feel deprived. In keeping with my pickling obsession, I pickled some eggs this week. In all fairness, I’ve never eaten a pickled egg before so I have nothing to compare it with with regard to quality. I don’t even know where you would get a pickled egg. At a bar? Isn’t that what’s in the jar on The Simpsons at Moe’s Tavern?

The pickled egg recipe I tried out was made with liquid smoke to give it a slight smokiness under the vinegary pickled flavor.  I also looked at some recipes for pickled eggs using beets, where the eggs end up a lovely pinkish-red color when they’re done. But since I’m one of the only members of my family who likes beets, I 86ed the idea (for now).

Smoky Pickled Eggs


  • 1 dozen hard-boiled eggs, peeled
  • 2C apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 4 bay leaves
  • 3/4 tsp garlic powder
  • 2 tbsp liquid smoke
  • 2 tbsp Kosher salt


  1. Pack your hard-boiled eggs in jars. Fun fact: 1 dozen large eggs fit nicely into a quart-size Mason jar. Don’t worry if it seems like there’s not enough room, the eggs will shrink down slightly in the pickling liquid.


    Here are 1 dozen large eggs crammed into quart-size Mason jar, waiting to be pickled.

  2. In a saucepan, combine remaining ingredients and heat over medium-high heat until salt has dissolved and liquid begins to boil.
  3. Lower the heat and simmer pickling liquid for about 5 minutes.
  4. Cool liquid, uncovered to room temperature. It takes about 30 minutes.
  5. Pour liquid over eggs until completely immersed (A few of mine were peeking out of the liquid on top, and didn’t get as flavorful all the way through.)
  6. Cover jar and refrigerate for 24 hours before eating. The longer they are able to sit in the liquid, the happier and more pickley they will be.


    Here are the finished eggs. 2 of them got a little torn during the pickling process, but I think this is normal. Any ideas on what I can do to prevent this in the future?

  7. Be aware the egg whites will be slightly harder than a normal hard-boiled egg. Delicious in egg salad, for making deviled eggs, or straight out of the jar!


    Here are 2 of the eggs, in all their brownish glory, waiting to be sliced open and devoured (they later were).

For more on my egg obsession, check out my Huevos board on Pinterest!

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