질문하기
Old-school pickled eggs with warm spices are a protein-rich snack that lasts for weeks in the fridge. An acquired taste that's worth acquiring.
Place eggs in a large saucepan and cover with cold water by an inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook for exactly 10 minutes, ensuring eggs are not overcooked.
Quickly transfer eggs to an ice water bath to stop cooking. Allow to cool for 10 minutes before peeling shells carefully under running water to prevent tearing.
In a separate pot, combine white vinegar, water, sliced onion, peppercorns, garlic, bay leaves, turmeric, sugar, and salt. Bring mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes to infuse flavors.
Pack peeled eggs and onion slices into a clean 2-quart jar. Pour hot pickling liquid and spices over eggs, ensuring all eggs are submerged completely.
Seal jar tightly and cool to room temperature. Refrigerate for at least 48 hours before enjoying, storing up to two weeks. For best flavor, rotate jar daily to distribute spices evenly.
