Is That Carton of Eggs Almost Out of Date?


Pickled eggs. Cue the banjoes.

Pickled eggs. Seriously.

Do you have a carton of eggs in your refrigerator? What’s the expiration date on them? If you’re within a few days and have no immediate plans to use them, what should you do? Pickle them! That’s right. Pickle them. I know, you’ve been in that little country store…dueling banjos playing in the background…and there’s a big  jar of pickled eggs on the counter. Right next to the jar of pickled pig’s feet. Have you ever seen anybody purchase either? Somebody has to be eating them, right?!  Well, I don’t know about the trotters, but let’s talk  eggs.

Eggs that are closer to their expiration are actually better candidates for boiling than fresh eggs. It’s a food science and chemistry thing. But if you boil a dozen eggs, are you going to use them before they go bad anyway? I don’t know…if you love boiled eggs or have a big party and plan on making deviled eggs, then maybe. If not, consider pickling them. Here’s the deal: a pickled egg practically lasts forever. The amazing thing is that the yolk stays practically pristine. The white eventually gets a different texture…less tender, more springy…and they pick up a little of the flavor from the pickling brine.

If you have several eggs, you can leave a few in the shell and refrigerated for eating or using in recipes in the next week. Whatever you anticipate will not be used that quickly can be shelled and pickled. Yes, you can eat a pickled egg, as is; however, you can use them in just about any recipe calling for hardboiled eggs. My favorites are tuna and chicken salads.

First, boil the eggs. My preferred method is to place the eggs in a single layer in a pan and cover them with cold water. Bring the water just to a boil, remove the pan from the heat, cover, and set a timer for 13 minutes. When the time is up, remove the eggs from the hot water with a slotted spoon or strainer amd submerge them in a bowl of ice water. When thoroughly chilled, refrigerate;  or peel and pickle.

For the pickling, have a clean quart sized canning jar ready with a lid and screw ring. In a pot on the stove, add 1-1/2 cups water, 1/2 cup white vinegar, a couple of garlic cloves, a pinch of red pepper flakes, dry dillweed, and dill seeds. You could use a fresh frond or two of dill, instead of the dry dillweed, if you like.bring everything to a boil and remove from heat and allow to cool.  Pour the brine and herbs/spices into the canning jar.  Drop the hardboiled eggs into the brine…you can fit up to about 10 large eggs in a quart jar. Put the lid in place and screw the threaded ring down to seal. Place jar in the refrigerator and store pretty much indefinitely. If you haven’t used them in, like, a year, you could toss them, if you’re concerned. I doubt that will happen, though. They’re so convenient!

To use in a tuna or chicken salad, I cut an egg in half and remove the yolk. I crumble the yolk with the tuna or chicken. I then chop the white and throw it in. Add a tablespoon each of dill pickle relish or salad cubes and finely diced celery. Add a couple of tablespoons of mayonnaise (I like Duke’s!) and a pinch of salt and pepper. From there, you can be creative and add a little curry powder, some halved, seedless grapes, some toasted or candied pecans…whatever. Or, you could just cut an egg in half..salt, pepper, and eat! Enjoy!



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