[{"data":1,"prerenderedAt":185},["ShallowReactive",2],{"guide-en-pickled-eggs":3},{"id":4,"title":5,"body":6,"description":140,"extension":141,"meta":142,"navigation":180,"path":181,"seo":182,"stem":183,"__hash__":184},"guides\u002Fen\u002Fguides\u002Fpickled-eggs.md","Pickled eggs",{"type":7,"value":8,"toc":131},"minimark",[9,14,45,49,61,70,79,94,110,119],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39,42],"ul",{},[18,19,20],"li",{},"12 small-to-medium eggs",[18,22,23],{},"360 ml white vinegar labelled 5% acidity",[18,25,26],{},"240 ml water",[18,28,29],{},"¾ tsp dried dill",[18,31,32],{},"¼ tsp white pepper",[18,34,35],{},"3 tsp salt",[18,37,38],{},"¼ tsp mustard seeds",[18,40,41],{},"½ tsp minced onion",[18,43,44],{},"1 garlic clove, peeled",[10,46,48],{"id":47},"method","Method",[50,51,57],"cook-step",{"cue":52,"diagram":53,"number":54,"title":55,"scene":56},"The peeled whites have no cracks or pierced holes.","peel","1","Prepare eggs and jar","shell\u002Ftap-peel",[58,59,60],"p",{},"Lower eggs into gently boiling water and cook for 12 minutes. Chill in ice water, peel, and refrigerate while making the brine. Prepare a sterilised, heat-safe jar and clean utensils.",[50,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"The brine bubbles across the surface.","boil","2","Boil the specified brine",[58,68,69],{},"Combine vinegar, water, dill, pepper, salt, mustard, onion and garlic. Bring to a boil, then simmer for 5 minutes. Keep the stated quantities.",[50,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"No egg protrudes above the brine.","jar","3","Cover the eggs",[58,77,78],{},"Pack the eggs in the jar and pour over the hot brine until every egg is covered. Fit the lid. If they do not fit, use a second small jar; do not force them down.",[50,80,84,87],{"cue":81,"diagram":73,"number":82,"title":83},"The jar stays in the refrigerator throughout storage.","4","Refrigerate and label",[58,85,86],{},"Cover and refrigerate immediately. Label the date. Small eggs need 1–2 weeks for seasoning; medium eggs need 2–4 weeks. Use within 3–4 months for best quality.",[58,88,89,93],{},[90,91,92],"strong",{},"Safety:"," Refrigerator only: keep at 4°C \u002F 40°F or below. Do not can these eggs, store them at room temperature, or treat a sealed lid as proof of safety.",[95,96,98,101,104],"guide-notes",{"title":97},"Equipment & heat",[10,99,97],{"id":100},"equipment-heat",[58,102,103],{},"Bring the brine to a boil on any hob with a compatible stainless or enamelled pan. The fridge, not the jar seal, provides storage control. This is not a shelf-stable canning method.",[58,105,106,109],{},[90,107,108],{},"Nonstick:"," Use a stainless or enamelled saucepan for the vinegar brine.",[95,111,113,116],{"title":112},"Troubleshooting",[10,114,112],{"id":115},"troubleshooting",[58,117,118],{},"Eggs above the brine or a jar left warm invalidate the storage method. Do not pierce eggs to speed up pickling. Discard spoiled or suspect food without tasting it.",[95,120,122,125,128],{"title":121},"About this version",[10,123,121],{"id":124},"about-this-version",[58,126,127],{},"Uses the National Center for Home Food Preservation’s Dilled Eggs formula, converted to metric volumes. Keep every ingredient and the refrigerator-only storage method. If more brine is needed, make another full batch in the same proportions.",[58,129,130],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":132,"searchDepth":133,"depth":133,"links":134},"",2,[135,136,137,138,139],{"id":12,"depth":133,"text":13},{"id":47,"depth":133,"text":48},{"id":100,"depth":133,"text":97},{"id":115,"depth":133,"text":112},{"id":124,"depth":133,"text":121},"Firm eggs in a vinegar brine, made for refrigerator storage.","md",{"slug":143,"family":144,"region":145,"aliases":146,"texture":147,"difficulty":149,"prep":150,"cook":151,"wait":152,"servings":153,"noScale":154,"tools":155,"equipment":159,"nonstick":167,"related":168,"art":73,"photo":132,"status":172,"sources":173},"pickled-eggs","Shell & water","Everyday technique",[],[148],"Firm","Easy",20,15,"2–4 weeks refrigerated seasoning","12","This is a tested preservation formula; make whole batches.",[156,157,158],"Saucepan","Sterilised, heat-safe 1 litre jar with lid","Clean tongs",[160,163,165],[161,162,73],"induction","pot",[164,162,73],"gas",[166,162,73],"electric","Use a stainless or enamelled saucepan for the vinegar brine.",[169,170,171],"hard-boiled","tea-eggs","soy-marinated-eggs","Researched",[174,177],{"title":175,"url":176},"National Center for Home Food Preservation — refrigerator pickled eggs","https:\u002F\u002Fnchfp.uga.edu\u002Fhow\u002Fpickle\u002Fpickled-eggs\u002Fpickled-eggs\u002F",{"title":178,"url":179},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",true,"\u002Fen\u002Fguides\u002Fpickled-eggs",{"title":5,"description":140},"en\u002Fguides\u002Fpickled-eggs","xRez1XxvSt_7qsuRdOEo75dSe7B2nMMwGFVR-Kgwhc4",1791403723965]