BBQ Pickled Eggs


  • 2 dozen Hard-Steamed Eggs
  • 1 pint BBQ sauce
  • 1 Tablespoon red pepper flakes
  • 2-4 garlic cloves (diced)
  • 1 1/2 cup white vinegar
  • 1/2 cup water
  • 1 Tablespoon kosher/sea salt


  1. In a medium-sized, non-ionized pot combine vinegar, water, and salt. Bring mixture to a boil, then remove from heat.
  2. Pack your hardboiled eggs into 2 sterilized quart (or 1/2 gallon) sized jars. Divide red pepper flakes, diced garlic, and BBQ sauce over eggs.
  3. Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
  4. Cap jar and then store in the fridge.
  5. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired

Chinese Tea Eggs

These spiced and savory eggs are simple to make and delicious on their own. It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.


  • 6 large eggs
  • 1/4 cup soy sauce (I used light soy sauce, but use dark soy sauce if you would like a more defined pattern)
  • 2 cups of water (approximate)
  • 2 star anise
  • 1 cinnamon stick
  • Peel of 1/4 of an orange
  • 1/2 teaspoon black peppercorn
  • 1 tablespoon sliced ginseng
  • 1 tablespoon coconut palm sugar
  • 3 tablespoons black tea leaves (about 3 grams)


  1. In a small saucepan, boil the eggs for about 5 minutes.
  2. Drain the eggs and let them sit in a bowl of cold water until the eggs are cool enough to handle.
  3. Using the back of a small spoon, tap all around each egg, until the eggshell is cracked through, but still intact. If small pieces of the eggshell come off, that is fine, but try to keep the eggshell all in one piece around the egg.
  4. Put the eggs back into the saucepan. Add the soy sauce into the saucepan. Add in just enough water to cover the eggs (I used about 2 cups of water for my saucepan). Add in all the ingredients.
  5. Bring the liquid to a boil, then reduce the heat and simmer, covered for 30 minutes.
  6. Allow the saucepan to cool, then transfer it to a refrigerator to sit for at least 6 hours, but preferably overnight.

Pretty in Pink – Pickled Eggs



  • 1 can (16 oz.) sliced beets
  • 1 3/4 cups white vinegar
  • 1 cup sugar
  • 1 1/2 tablespoons whole allspice
  • 1 stick cinnamon, halved
  • 2 dozen Hard-Steamed Eggs, peeled


  1. Drain beets, reserving juice. Set beets aside for another use.
  2. In medium saucepan, combine reserved beet juice, white vinegar, sugar, allspice and cinnamon.
  3. Bring to boiling, stirring until sugar is dissolved.
  4. Reduce heat and simmer 5 minutes.
  5. Arrange eggs in 1-quart jar with tight-fitting lid…TIGHT being the operative word do not want this bright pick juice to leak.
  6. Pour hot mixture over eggs. Cover tightly.
  7. Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks.
  8. After opening, refrigerate and use within 1 week.

Mustard Pickled Eggs

Mustard Pickled EggsIngredients

  • 2 cups white vinegar
  • 2 Tablespoons mild mustard – I used plain yellow prepared mustard
  • 1/2 cup water
  • 1 cup sugar
  • 1 Tablespoon salt
  • 1 Tablespoon celery seed
  • 1 Tablespoon mustard seed
  • 6 whole cloves
  • 1/8 teaspoon turmeric-optional-my addition to bump up the yellow color naturally
  • 2 onions, sliced thin
  • 12 Hard-Steamed Eggs, peeled


  1. Add everything except onions and eggs to sauce pan, bring to a boil, mix well (I used a whisk), reduce to simmer for 10 minutes.
  2. Remove from heat and cool.
  3. Layer onions and eggs in jar, cover with pickle brine.
  4. Cover with lid, place in fridge, let marinate at least 24 hours.

Tapatíco Pickled Eggs

Tapatíco Pickled Eggs


  • 2 dozen medium-sized Hard-Steamed Eggs, peeled
  • 1/4 cup light brown sugar
  • 2 cups apple cider vinegar
  • 1 cups water
  • 1 teaspoon Ancho Chile Powder
  • 2 teaspoons smoked paprika
  • 1 Tablespoon sea/pickling salt
  • 1 Tablespoon whole black peppercorns
  • 1/2 cup Tapatíco Hot Sauce


  1. In a medium-size, non-ionized pot combine all the ingredients (excluding the eggs).
  2. Bring mixture to a boil, then remove from heat.
  3. Pack your hardboiled eggs into a sterilized quart sized jars.
  4. Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
  5. Cap jar and then store in the fridge.
  6. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (I’m going to leave them for at least a month).

Soy Sauce Eggs (Shoya Tamagotchi)

Shoya Tamagotchi - Soy Marimated Eggs
Japan has brought us many great foods, but shoya tamago might be the best. Shoya tamago is essentially a hard-boiled egg that has been soaked in a soy sauce marinade ― it’s part of the reason ramen is so beloved.

But here’s the thing: soy sauce eggs don’t need ramen. They’re great for breakfast served atop avocado toast, for lunch on top of rice, or just on their own as a snack.

Soy sauce eggs are everything you love about hard-boiled eggs (which you should be steaming, by the way) but so much better because they’re packed with salty, umami flavor. The best part is, they’re insanely easy to make.

Watch the video below to see how they’re made.


  • 6 Hard-Steamed Eggs, peeled
  • 2 cups water
  • 2 tablespoons Japanese soy sauce or tamari
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar


  1. Make the hard-boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.
  2. In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.

Cook’s Notes

Please note that the eggs San be boiled so that the yolks are completely firm. In the video above they’re cooked just until the yolks are set, but still soft and custardy. You can choose to go with either degree of cooking, that’s entirely up to you.

Pickled Eggs

Pickled EggsIngredients

  • 2 cups regular vinegar
  • 1 teaspoon salt
  • 1 Tablespoon peppercorns
  • 1 teaspoon dry mustard
  • 2 Tablespoons pickling spice
  • 1 cup water
  • 1 dozen Hard-Steamed Eggs, peeled


  1. In large pot combined together all ingredients except hard boiled eggs.
  2. Bring to a boil and simmer for about 5 minutes.
  3. Put hard boiled eggs in jars.
  4. Pour hot brine over eggs.
  5. Put lid on tightly and let sit for at least 4 days refrigerated