When I saw Laura Calder make Piedmont Eggs I was completely transfixed. I had never seen anything like it. Pickled eggs? Yes and um, yuck, no thanks. Marinated eggs in olive oil and all those flavourings… what on earth? Would I hate it? Maybe I would love it! I had to try, it was just too interesting a recipe. I will admit, I was a little frightened. I know, I am a foodie, that should not be the case but it is the truth. This recipe scared me so I knew I had to try it. Face your foodie fears Suzie!
The main inspiration to make this recipe was my Eat Your Fridge Week Challenge. I had fresh parsley, some leftover anchovies and tomato paste frozen in my freezer. I even had an extra bottle of olive oil in my pantry and a ton of garlic hanging out with my potatoes. I only made half this recipe as I had no idea whether or not I would find it edible. You can find the entire recipe here at Food Network Canada’s site. I just chopped some stuff up, mixed it together and put it in a jar with three hardboiled eggs and marinated it overnight.
Need to learn how to boil an egg? No problem, click here for my tutorial
The olive oil solidified so I took off the metal top and ring and put the jar in the microwave at 50% power for 20 seconds.
Tadaahhhh! There they are! Ready to get chopped up and put onto my homemade sour cream white bread:
I buttered the bread and covered it with the eggs and even added a little of the marinade. It was quite delicious and not as strong as I thought it would be. I will admit though, they did smell a little fishy. That is my only complaint and considering this recipe scared the hell out of me I am pretty thrilled with how they turned out. These did not require a lot of effort, just some time in the fridge and I had all the ingredients already so it did not cost me a dime to make.
Yay! I faced one of my foodie fears and ate my fridge at the same time so I also saved money and went on a short foodie adventure. I give this recipe four out of four wooden spoons, it would have been five but I could not forgive the fishiness.
the homemade sour cream white bread piques my interest! would love to see a recipe for that.
good for you for trying pickled eggs! you’re a braver woman than me!
Debra She Who Seeks says
Death to anchovies!
I like pickled eggs. You used to get them at all the pubs around here.That and fried pepperoni!!!
That recipe sounds delicious. You could probably leave out the anchovies or use less or maybe capers?
oh my goodness, that scares the pants off me too. I’m not sure that I would make it though. I’ve never had a pickled egg either.
Chow and Chatter says
thats cool that you tried something new i live in the piedmont area of NC!
This is my new favorite thing in the wwworld. I made them with sundried tomato tapanade, oil, garlic, capers, olives, broad beans, art hearts, anchovies. Amazing.
lani brown says
can these eggs stay pickled for a while or do they need to be eaten immediately? looking for some nice appetizers to serve at my wedding (already making pickled garlicky potatoes and roasted veggies), and besides seeming delicious, they’re attractive!
Suzie Ridler says
Iani, oil is a natural preserver. I think that as long as the eggs are covered in the oil and kept in the fridge, you are good for a while. That would be amazing if you served them at your wedding and I agree, they are amazing!