The Strangest Egg Dishes from Around the World

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Pickled Eggs

Pickled eggs are a classic bar snack and pantry staple in the UK—and they’ve found fans in diners and pubs around the world. Hard-boiled eggs are soaked in a tangy vinegar brine with spices, developing a bold, slightly sour, and savory flavor over days or weeks. They’re long-lasting and perfect as a snack, paired with a cold beer, tossed into salads, or sliced onto sandwiches.

Ingredients (for 6 pickled eggs):

• 6 large eggs
• 1 cup white wine vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 small onion, thinly sliced
• 1–2 garlic cloves

Instructions:

1. Place the eggs in a saucepan, cover with water, and bring to a boil. Simmer for 9–10 minutes to hard-boil them. Transfer to an ice bath, peel, and let cool completely.
2. In a small pot, combine the vinegar, water, sugar, salt, and all the spices. Add the onion and garlic if using. Bring to a boil, then reduce heat and simmer for about 5 minutes. Let the brine cool slightly.
3. Layer the peeled eggs in a clean glass jar. Pour the warm brine over the eggs, ensuring they’re fully submerged.
4. Seal the jar and store in the refrigerator. Let the eggs pickle for at least 3 days, but ideally a week for a stronger flavor.

Tip: Stored in the fridge, pickled eggs will keep for up to 4 weeks.