Our Favorite Pickled Eggs

This is our favorite recipe for pickled eggs, a spring treat when the hens start laying a lot of eggs!

It’s similar to “German” pickled egg recipes and came from a Montana pioneer friend that he got

from his mother. These are great to eat plain, or make a superb egg sandwich, egg salad, chef

salad, or deviled eggs!

 

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Our Favorite Pickled Eggs


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  • Author: Mark & Jill Baker

Ingredients

Scale

Ingredients

1 c. Apple Juice

1 1/2 c. Apple Cider Vinegar

3 Tbsp. Soy Sauce

4 Garlic Cloves, peeled

1 tsp. Dry Mustard

1 tsp. Ground Cloves

12 Eggs, hard boiled


Instructions

Instructions

  1. Peel the 12 eggs and place in glass jars.
  2. Combine the rest of the ingredients in a pot and bring to a boil.
  3. Pour brine over eggs to cover them. Put the lid on securely.
  4. Chill for 24 hours, The eggs get more flavorful the longer they sit.
  5. Eggs will keep in the fridge for several weeks.

Notes

**Note: These are not shelf stable and must be kept refrigerated.**

 

Eggs with Brains

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Eggs with Brains


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  • Author: Jill Baker

Description

What a great way to add even more healthy benefits to your morning breakfast-brains! This recipe is super versatile and easy to adapt to however you prefer your eggs. Add in your choice of herbs, spices, and vegetables!


Ingredients

Brain

Fat

Onions

Salt

Pepper

Parsley

Eggs

Optional: add Sage, thyme, cayenne pepper, other herbs


Instructions

  1. Peel and slice the brains. 
  2. Sauté the onions in fat.
  3. Put the sliced brain in the pan, sauté together. 
  4. Add eggs and cook together for a little bit.

Notes

Brains are an excellent source of B12, tons of DHA, and omega 3 fatty acids. Good for improving energy, mood, and extremely beneficial for protecting the brain and nervous system.

Pickled Eggs

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Pickled eggs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jill Baker

Ingredients

Scale
  • 1 c. Apple Juice
  • 1 1/2 c. Apple Cider Vinegar
  • 3 Tbsp. Soy Sauce
  • 4 Cloves Garlic, peeled
  • 1 tsp. Dry Mustard
  • 1 tsp. Ground Cloves
  • 12 Eggs, hard boiled

Instructions

  1. Peel the 12 eggs and place in glass jars.

  2. Combine the rest of the ingredients in a pot and bring to a boil.

  3. Pour brine over eggs to cover them.  Put lid on securely.

  4. Chill for 24 hours.  The eggs get more flavorful the longer they sit.

  5. Eggs will keep in the fridge for several weeks.