pickled eggs

How To Make pickled eggs

• 1

  Set the eggs on the counter to take the chill off. You don't want super cold eggs for this.
• 2

  Bring the water and two tbsp vinegar to a boil in a pot. Use as much water as is needed to completely submerge the eggs. The vinegar helps keep weak shelled eggs from cracking and leaking too much.
• 3

  Set a timer for 6 minutes 40 seconds.
• 4

  Add the eggs all at once using a steam basket or big ladle.
• 5

  Start the timer.
• 6

  When the timer goes off, drain the hot water and replace with cold water to cool them.
• 7

  Peel the eggs (carefully) under cold running water and place them loosely into the jar or container you will use to pickle them.
• 
  8

  As a test, pour the rice vinegar and three spirits Livener over the eggs to make sure that the liquid covers the eggs entirely. If it doesn't, add more (2 parts rice vinegar to 1 part livener)
• 9

  These are soft boiled eggs, so be careful not to break them. The ideal outcome for the eggs is a fully cooked white and creamy, custard-like center that doesn't run too much. Might be a good idea to test the timing for your kitchen, altitude, and egg temperature before doing this recipe.
• 10

  Pour the liquid back off the eggs into a saucepan.
• 11

  Refrigerate the soft boiled eggs.
• 12

  Note the level of liquid in the saucepan before adding the water and spices. You will add water, then simmer it back off to extract the flavor of the star anise, and you want the end volume of brine to be the same as it started.
• 13

  Add the water, allspice, salt, and star anise.
• 14

  Bring to a boil, then reduce to simmer.
• 15

  Cover and simmer for about an hour, adding more water if the level goes below the original volume of vinegar + Livener.
• 16

  When the brine is at its original volume after simmering, let it cool, still covered, on the stove.
• 17

  Once cooled, pour the brine over the eggs, and put it all back into the refrigerator.
• 18

  The eggs will be ready to consume in 24 hours.
• 19

  I don't know how long they can stay in the refrigerator - in my house, they're gone pretty quickly.
• 20

  This brine could also be used to marinade tofu.
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