I want to share/save some of my pickled egg recipes here. It's unusual, but you should try to make it at least once. It's a treat you can't buy in Malaysia.

Basic formula:

1/2 cup of vinegar
1/2 of water
2 tp of salt
1 tp of sugar

Steps are the same as below, minus cooking spice.

Soy Sauce and Spice Pickled eggs

For about 4-6 eggs. Double parts for every extra 4-6 eggs.

1 part rice vinegar
1/2 part soy sauce
1/2 part water
Cinnamon (I used about 1 and a half sticks)
Star anise (used 5)
Black peppercorns (used about half a handful, roughly about 20 peppercorns)
Some salt for extra saltiness, if you prefer salty pickles.

IMPORTANT: Make sure you sterilize the jar of your choice by bathing it in hot water or heating it in the oven. It's very important to be as clean as possible.

1.Crush the spices first with a motar+pestle or your preferred crushing equipment.
2. Mix the solution into a pot. Throw in the spice when it starts to simmer. Boil it over a low flame for about 10 minutes or else it'll bubble over.
3. When ready, turn off the flame and let it cool a bit.
4. Put the hard boiled eggs in the jar and pour the solution while it's still quite hot.
5. Set aside for 1 week if you use small-medium eggs. 2 weeks if you're using large eggs (standard supermarket size is 'large')

If vacuum properly, it can last up to 6 months.

If your lid pops off with no resistance, the vacuum seal has failed and you can't store it for months anymore.

This post has been edited by Sophiera: Oct 23 2012, 02:03 AM