Un Antojito: Spicy Pickled Hard Cooked Egg

I am a dedicated snacker willing to forgo regular meals in place of endless snacks for days at a time. It’s rather fitting I write this as I stuff myself with popcorn doused with Cholula and lime.

This is lunch. Don’t worry, it’s not all so unhealthy. There will be a large handful of berries soon, and a banana earlier in the day.

The best snacks are small, packed with strong flavors, quick to prepare, and cheap. A spicy pickled hard boiled egg is all of these, thanks to the use of left over picking liquid from one of the many jars of jalapeños curtidos, pickled jalapeños.

A note on making the perfect hard cooked egg: The internet is full of helpful hacks to achieve the perfect hard cooked egg and easily peel it. 99% of these can be completely ignored as they complicate what is an extremely simple process of simmering an egg for 7 to 10 minutes, allowing it to cool, and easily peeling it.

Spicy Pickled Hard Cooked Egg

  • Raw eggs, as desired
  • Leftover liquid from pickled jalapeños, enough to cover

Place the raw eggs in a saucepan just big enough to hold them. Add 1 teaspoon kosher salt and enough cold water to cover them well. Bring to a boil, and reduce heat enough to maintain a constant simmer, keeping it from boiling.

Simmer eggs from 7 to 10 minutes, according to desired level of yolk doneness. Drain the eggs, and cool them by placing in an ice bath or under cold running water.

Once completely cool, gently crack the egg shells by rolling the egg against a flat surface. Peel the egg, placing under running water if necessary to remove any stuck on shell.

Cover whole hard cooked eggs with picking liquid and refrigerate for 4 hours. Drain. Serve with pickled jalapeños and carrots.

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