Oh hiiii. My brain forgot it was Fall and decided we skip 4 months and move straight to Spring. I can't help what I'm inspired to do sometimes. These pink beet pickled eggs penetrated my brain and have now arrived into my reality. Into our reality.
I am obsessed with these eggs. All eggs in fact but these had me particularly mesmerized; I fell in love with the colour, the smooth texture and took about one thousand photos just to realize they were all incredibly similar. I imagined English ladies at a garden party with crustless sandwiches, a string quartet playing in the background amongst outfits of white flowing linen. I've never attended such a party but I feel like I've seen so many on tv I was tricked into thinking they were commonplace. Maybe they are if you're a British duchess. But as a woman sharing a 500 ft² apartment, owns 3 pairs of Chuck Taylor's and wears a pizza onesie in the evenings, they are just a fantasy of lavender scones and witty political jokes. None of which I would understand but all of which I would exude my best sophisticated laugh. “Hah-hah-hah. Oh Gerald, that was positively hilarious! Such a cheeky little devil." When first invited to said garden party I would reply, “Indeed, one would be delighted to attend one's party dahling." because I'm a very posh lady in this alternate universe and I definitely have a real curtain in my bedroom window and not a fraying piece of cloth hung up by clothes pins. I would have the kettle on a constant boil with a good supply of proper English tea like Twinings. I would have comments about the weather ready at my disposable for social interactions and I would keep my bathroom unreasonably cold (we don't want guests getting too comfortable in there). This is the British way so to speak.
It is said the pickled egg was established in Europe a few hundred years ago. At one time there was even a pub in London called The Pickled Egg located on a street called Pickled Egg Walk. Obviously. This pub snack was served from jars behind the bar alongside your ale and maybe some sausages or cold meats. Sometimes these were called free lunches and offered at no cost to customers as an incentive to drink at their bar. These were easy foods to preserve for the winter and provided sustenance so the customer could keep drinking. During my pickled egg research I learned that at least three people died via choking on pickled eggs in the last few years. Mostly on a dare or to win a few pounds, they stuffed too many in their mouths at once and were asphyxiated. I love the British because even their reports about death have a light heartedness. A news story recounts a wife as she's being driven to the pub by police after her husband's death, “It was pickled eggs wasn’t it? It’s just the sort of thing he would do.” So no more than two pickled eggs in the mouth at once, okay?
You can indulge in a pickled egg at Toronto at dive bar, The Communist Daughter. They also serve other traditional bar snacks such as olives, a salami plate, and a beer cheese sandwich. They are all perfect with a pint, a good book or some company. If you are ever in town I recommend Mondays where they run a bring your own vinyl night. Try to arrive by eight to make sure you get a seat as it is a very small nook of a pub. After one side of an album is played, they take a vote from everyone in the bar– who wants to listen to the b-side and who wants the mystery album (the next vinyl in line). Majority wins.
Best Drinking Egg – Pickled
Most Nostalgic Egg – Soft Boiled with Buttered Toast Soldiers
Most Forgotten Egg – Boiled with a Dollop of Mayo
Breakfast, Lunch or Dinner Egg – Frittata
Best Party Egg – Deviled aka Mimosa Eggs (as church functions named them to refrain from Satanic association).
Most Surprising Egg – Egg Yolk Ravioli. Originated at San Domenico restaurant in Imola, Italy. Click here to watch this mouthwatering dish as it's made at it's original location. I used to work for a chef who trained at San Domenico so he could make this dish perfectly. I can honestly say it's one of the most delicious things in the whole world.
Least Popular Egg – Raw
Cutest Egg – Egg-In-The-Hole
Classic French Egg – Omelette
Fanciest Egg – Arzark Egg aka Flor de Huevo. Secured in platic wrap and cooked in boiling water. Click here for tutorial.
Comfort Food Egg – Scotch Egg
Hangover Egg – Eggs Benedict
Most Underrated Egg – Marbleized Egg. Cook egg in frying pan, break yolk and swirl it around. You get a little bit of scrambled and a little bit of fried that is soft but not runny. Check out this video for a marbleized egg sandwich by Eggslut.
Weirdest Egg – Century Egg aka Pidan Egg. A preserved duck egg that uses a saline solution often with clay, ash, or rice hulls. After a few weeks or months of preservation the result is a gelatinous dark coloured egg that looks as though it's a century old. Not traditionally eaten on their own they are served with pickled ginger, or with congee (rice porridge). Click here for a video.
Scariest Egg – Balut Egg aka Duck Fetus Egg. It's real and it's terrifying. A nearly developed fetus is boiled up and eaten in the shell. A common street food in the Philippines and South East Asia. Click here to watch people eat one and describe the taste.
These pink pickled eggs are delicious, beautiful and very easy to make. They are perfect to bring to a party or if you're having friends over because you can make them in advance. I love them as leftovers when I'm too lazy to make dinner. Put them on a plate with some vegetables, fresh chopped herbs, a good slice of toasted bread and some mayo or plain yogurt. The mustard caviar is not a must but feels elegant and gives a nice texture as they pop in your mouth.
My dream for this snack is that someone takes these to a garden party and reports back to me about how fancy it was and how many times they mentioned the weather. Let me know.
Happy Egg Dreams! xx
BEET PICKLED EGGS + MUSTARD CAVIAR
inspiration: bar snacks
the feels: soft, crunchy, acidic, slightly sweet
eat with: plain yogurt, mayo, hot sauce, fresh herbs, on a salad, on toast, w/ tuna salad, sliced crunchy vegetables – cucumber, radish, lettuce etc., beer!, sausages, crackers and cheese.
might like if you're into: dive bars, old timey pubs/saloons, garden parties, Chinese tea eggs, pink things, preserves, smorgasbords, little tea sandwiches
makes 6 eggs + 1/2 cup “caviar" + 1 pickled onion || time: 1 - 12 hours
- 6 eggs
- 1 jar of pickled beets
- 1 cup cider vinegar
- 1/3 cup coconut sugar (or honey)
- 1 tsp kosher salt
- 1/4 cup mustard seeds
- 6 tablespoons white wine vinegar (or rice wine vinegar)
- 2 tablespoons honey
- 3/4 tsp kosher salt
- optional: one medium onion (to pickle with eggs)
- optional: plain yogurt or mayo for serving
- optional: chives to garnish
beet pickled eggs
- Hard boil your eggs and peel. (tip: salting your boiling water and peeling the eggs underwater helps the shells come off easier.)
- Strain beets overtop a bowl, let liquid drain and keep beets aside to eat later.
- Mix beet liquid with cider vinegar, coconut sugar and 1 tsp salt until dissolved. Pour into large mason jar (or bowl) and completely submerge eggs. If not adding onion, skip step 4.
- Boil a kettle of water. Slice onion into 1/4 inch thick rings. Place into strainer in the sink and pour boiled water over top. Shake and drain. Add onion sliced on top of eggs in pickling liquid (these will keep the eggs completely submerged to ensure an even colour.
- Cover eggs and refrigerate for minimum of one hour or up to overnight if you have the time. The longer you leave them the pinker and more pickled they become. I like overnight best.
- In a small pan add mustard seeds, white wine vinegar, honey and 3/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce to low and simmer for 45 - 60 minutes, stirring often. Add a tablespoon of water at a time when mixture gets too thick or sticky until mustard seeds are firm but pop in your mouth.
- Let cool and refrigerate.
Cut open lengthwise, top with little dollops of mustard caviar, pickled onion, chives, and yogurt or mayo if desired.
Will last for up to a few weeks in pickling liquid but I suggest eating them within 5 days or they can become too acidic and rubbery.