Do you remember the first time you had a tomato off the vine? I do, it tasted nothing like the store bought tomatoes I always avoided (yuck). Aside from the color resemblance (kind of), the contrast in flavor, moisture, and texture between the fresh picked and store bought tomatoes was huge! You’re probably thinking, “why is Erin talking tomatoes if today’s post is clearly about eggs?” Well… I recently experienced my first backyard egg, collected from Feathered Pig Farms in Brentwood, NH, and let me tell you… I’m going to stop myself from rambling on as most of you have probably had backyard eggs before… but, oh my moon I can’t get over the sunshine yellow yolk color or how the moisture content was almost creamy. I know that there is a lot of discrepancy out there over whether there is really a distinguishable difference between supermarket vs. coop eggs and if “people’s perception of egg flavor is mostly psychological”. So until I can perform my own double blind experiment, I am going to assume that backyard eggs are by far more superior.
The inspiration behind these Sriracha pickled eggs comes from a few sources, the foremost being The Press Room, a dark and somewhat depressing, yet charming music venue/bar in downtown Portsmouth, NH. Typically a murky two gallon glass jug containing a mystery specimen that has been sitting on the bar-top for an unknown duration of time would cause me public health anxiety… But, for some reason, probably the 3 martinis and the company, I figured it would be a good life choice to sample one of their notorious pickled eggs. WOW! The vinegar plus spice was absolutely delectable. For my small batch of pickled eggs I loosely followed the direction of a forum post that I came across on spicy pickled eggs. My quart sized batch is currently siting in the refrigerator soaking up all the spicy vinegar’y goodness of Sriracha brine. If I can manage to hold off on devouring them and can sacrifice the fridge space (it’s getting a little ridiculous in there), I’ll probably let these eggs sit for another couple weeks before consuming.
Crazy about pickled eggs? Check out my other recipes!
- 2 dozen medium-sized hardboiled eggs (shells removed)
- 1/4 cup light brown sugar
- 2 cups apple cider vinegar
- 1 cups water
- 1 Tbsp red pepper flakes
- 2 tsp smoked paprika
- 1 Tbsp sea/pickling salt
- 1 Tbsp whole black peppercorns
- lots of sriracha chile sauce (I probably used 1/2 cup)
- In a medium-size, non-ionized pot combine all the ingredients (excluding the sriracha chile sauce and eggs). Bring mixture to a boil, then remove from heat.
- Pack your hardboiled eggs into a sterilized quart sized jars and then cover (or add as much as you like) in sriracha sauce.
- Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
- Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (I'm going to leave them for at least a month).