Nancy's Kitchen: Let's Make Pink Pickled Eggs | Nancy Teas-Crain | Skillshare

Nancy's Kitchen: Let's Make Pink Pickled Eggs

Nancy Teas-Crain

Nancy's Kitchen: Let's Make Pink Pickled Eggs

Nancy Teas-Crain

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4 Lessons (18m)
    • 1. 1 Let's Make Pink Pickled Eggs

    • 2. 2 What You Need

    • 3. 3 Boiling, Peeling, and Pickling

    • 4. 4 Using Your Pickled Eggs

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About This Class

In this class you will learn how to make pickled boiled eggs, tinted pink with a beet. This is the perfect snack to have on hand in the refrigerator during the summer months. This class is appropriate for the beginning cook or a more experienced cook looking to extend their repertoire into pickling. No skills are required beyond boiling water! The ingredients are common and inexpensive.

Pickled food last longer. It is a natural, healthy way to extend the shelf life of boiled eggs. Eggs are a powerhouse of nutrition and can be part of most people's diet. Prepare this on the weekend and have instant access to a tasty snack or lunch food all through the coming week.

Equipment needed:
saucepan for boiling water
quart jar with lid (a canning jar is perfect, but any quart jar with a lid will do)

Ingredients needed:
1 dozen eggs
1 cup filtered water
1/2 cup apple cider vinegar (ok to use distilled vinegar)
2 tablespoons salt (not iodized)
1 small beet


In this class you will learn to make pink pickled eggs. The advantages to pickled eggs are that they are very flavorful and they keep well. The pickled eggs will be delicious in your refrigerator for at least a week. So, they are on hand for a quick snack just eaten plain, they can top a green salad, or be made into an egg salad sandwich.

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1. 1 Let's Make Pink Pickled Eggs: Welcome to Nancy's kitchen. I'm Nancy and I love to cook and I like to help people learn how to cook. I trained as a registered dietitian and one of the best ways I've found to help people improve their health through their diet is by teaching them how to cook. So in this class, we're going to work on some traditional cooking skills. These area, there's simple home skills that many people didn't get a chance to learn in our modern life these last few decades, cooking at home gives you control of your ingredients. You can choose the very best quality, and you have a greater variety of things that you can do. So our first recipe that I've chosen is to make pink pickled X. So you may wonder pink pickled eggs. What would those be like while they taste a little bit like a deviled egg? And the beautiful pink color comes from a beat. It's a super simple way to add a lot of color and make a really dramatic presentation. It only takes a few minutes to get things going. And then you have something that will keep all week. And you can get it for a snack or you can add it to a salad to make a more complete Neil. So I hope you'll join me on the pink pickled egg adventure. 2. 2 What You Need: The project for this class is for you to make your own set of pink pickled eggs, kinda following along as I make them here. So the ingredients that you're gonna need and the equipment will go over right now. So the first and most basic ingredient is a dozen eggs. Sorry, you need ice dozen eggs. And you're going to need a high-quality salt and not iodized salt. So maybe a sea salt or kosher salt as what you're going to want. Your going to need some vinegar. I like to use apple cider vinegar, but quite distilled vinegars just, is gonna be just fine as well. You're going to need, in order to get the pink color, you'll need a beat. Doesn't have to be a very big b. B gives off a lot of nice color. We don't even need to cook it. We're going to use it raw. You need a quart jar, which we're gonna put the eggs in. And you need a pan to boil the water and boil the eggs. And then you need a Nice big bowl in order to chill down the eggs after they're boiled. So we'll be filling this with ice water. So those are basically all the indie. You can probably find most of these things in your kitchen. So now we'll get ready. And in the first video, we're going to do the boiling and peeling of the eggs. And in the second video, we're going to make our pickling solution and pack our eggs into our jar. And then we'll wait 24 hours, and then we'll look at our pink pickled eggs. 3. 3 Boiling, Peeling, and Pickling: Welcome to class. Now we're going to boil our eggs for our pickled eggs. So we need them to be hard boiled. So that means they're gonna have to boil first period of time. But we're going to start by just placing our dozen eggs in a pot of regular room temperature water, and then we'll set it on the stove and let it come to a boil, and then we'll start counting the time once the water is boiling. So I have a dozen eggs here. These are from my own chickens. So they look different because I have several different varieties of chickens. So we're going to place our eggs in the water carefully so that they don't crack. We want them to stay hall while they are boiling. But sometimes occasionally an egg does crack during the boiling process, but that's, that's okay. And now this is ready to go over to the stove where it's then going to come to a boil and then we'll start counting the timing for six minutes of boiling. Now we have our boiled eggs there in this pot. They sat there, they boiled for six minutes in and they sat for another six minutes. So the water is still pretty hot. And we have a bowl of ice water here because we want to chill down the eggs. And then we're going to crack the eggs and peel them and then set them aside here so I have water to chill them. A place to appeal my egg, something to put the shells in an in place did deposit appealed eggs. So since this water is hot and the eggs are hot, I'm gonna use the slotted spoon to remove the eggs and place them in the ice water. So here we go. Placing the eggs. Peeling hard-boiled eggs is often a little bit of a challenge, sometimes APL really easily and the shell comes off without any problem. And other times the White seems to kind of stick to the shell. So It's, if you have some of that sticking happening, it's it's not a huge problem. It's just a little bit more inconvenient and you don't look quite as pretty, but they're perfectly fine. Ok, so now we have our eggs in here chilling down, and now we'll take one of our eggs and we're going to tap the end to crack it. And I always like to start at the end because there's often kind of an air pocket which gives you a place to start. So then I'm going to begin peeling away. And what you wanna do is get there's like a little bit of membrane that attaches the Hsiao between the shell and the egg itself. And if you can just, sometimes this spoon can be really helpful to help you. Just get started there between that, you're pulling there. And we'll work on getting that shell off the egg. And then go from this bottom n2. So you're basically just looking for any place you can kind of lift up the shell, but hopefully leave the white mostly intact. It's with different eggs. Sometimes the yolk is quite near. And now here we got a nice piece of shell removing there. And so if you have a nice thin spoon that's got, it's easier to slip between the shell and the white. So here we go. Picking off this, I think is the most time consuming part of this project is peeling your eggs. Okay? And we go then after, okay. So here I lost a little bit of the white. That's okay. And I'm gonna dip the egg back in the water just to remove any little bits of shell, because it's not so much fun to crunch down on that shell. So there is one egg. So I'll work on the second egg and then you guys can begin peeling your eggs. And then we'll come back after we've got all of our eggs peeled for the second part of the steps here, and that is making the pickling solution and packing our jar. So good luck peeling those eggs. Alright, now we have our peeled eggs. And as you can see, some of them peeled beautifully and smoothly. And some of them are a little bit rougher. And on one or two, in fact, that yoke is showing through. Its okay, done is better than perfect. So we have our peels eggs and that's done. So now the next step is to make the pickling solution. And this involves some salt, salty water and some vinegar. So I'm gonna end, we want to use not to chlorinated water. So probably some filtered water is going to be the way to go. So I'm going to put a cup of water in here and we're going to add two tablespoons of salt. Yep. Sounds like a lot of salt. It is a lot of salt, but salt is the preservative here, the salt and vinegar, and that's what keeps everything fresh and good. So now I've got that and I'm going to heat this up on the stove because I need to get that salt distributed into the water and heat is what will help us do that. If I was just stirring and stirring, I don't think the salt would go into solution. You'd end up with salt just collecting at the bottom of the jar. So we'll take just a couple of minutes to heat this up on the stove and then we'll be right back. Okay. Now, our water has the salt completely dissolved in it, but it's, the water's pretty warm and I don't really want to pour hot water over the eggs. And we're going to need to add the vinegar to this too. But I'm going to, since we still have our ice water bath, it's not quite as cold as it lives in. The ice has melted, but it'll be enough to help cool down the hot salty water. So I'm going to let that cool down for a couple minutes. And while that's cooling, I'm going to chop up the beat, which is what we're going to put in there in our jar to help give the pink color. And this is a fairly small beat, but in fact, we really only need about half of that for our color job. So I'm going to cut it in half and then cut it in a couple of little chunks. So this is a b from my garden, so I know that everything's pretty clean about it. If you were buying a beat from the store, you might want to appeal that. Feel the outside of the beat using our peeler. But so this is pretty simple. And now we're just going to cut it into some little chunks. Didn't have to be super fine. We're just going to add, so we'll have about eight little pickled chunks. So I'm going to put a couple in down here at the bottom. And then I'm going to place an egg, and I'll place another egg. Here. We are placing our eggs in there. There's that one that's got that yoke showing and then k. And then I'm going to put another couple of chunks of my beat. And another AIG or to add a little more beat and eggs and beat eggs, eggs. And now we have all of our eggs in our jar. So the next thing, the only remaining thing to do here is to add the vinegar and it's a half a cup. So I'm going to pour half a cup of vinegar. Dare. And I've got my saltwater solution here. And I'll just and it's just about room temperature. It's not really cold, but it's not hot. So I'm going to add the vinegar to that. Swirl it around just a little, and then carefully pour it over the eggs and then beat. Ok, we are not quite up to the top here. In this case, kind of things vary with the size of the egg. So I'm going to add just enough water to cover the whole so that the eggs are completely covered. So okay, so now I have a little bit of extra water here. I just, I needed a top this off so that the solution is covering my eggs. There's plenty of salt and vinegar in there. So even though I've added a little extra water, it's plenty, plenty strong salty vinegar solution. So you can already see the colour beginning to go a little bit. And now we're just going to put a lid on this and screw it down. And we'll leave it in the refrigerator overnight and we'll see what the colors like tomorrow. 4. 4 Using Your Pickled Eggs: Welcome back. Now we've waited a day and we have our pink pickled eggs ready to go. So you can see over the day, it's picked up a lot of nice color from the beat. And the color's gone into the solution. And in the solution, the color has been picked up by the egg white. So now it'll be fun book that to open it up and see how they look. So it has a nice little vinegary typically smell. And here we have one of our eggs. So now the fun part is to cut it open and see how the color has penetrated. Cutting it open. And so one of the best places to display some, these is on a nice bed of greens. You could use kale or some other kind of firm green and show your colourful pick pink pickled eggs. So here regard we go below that color. And now another way it's really nice is to cut them into quarters. And that's very handy for eating them, just picking one up to eat. So here we have another one and we'll cut it lengthwise. And we get the the little bit of the pink color on the outside and are contrasting with our yoke. As the, as the eggs continue to sit through the week, more the color, welcome into the, the white. And so towards the end of the week, they may be a little more vibrant than they are right now. Another fun thing to do with your eggs. Make a composed salad. And by that I mean, you start, we'd like your bed of lettuce and then you add to it some other vegetables. So for this salad, we're going to add some nice heirloom tomatoes from the garden right now. So adding those. And then if you, this is some cooked baby squash. This is the patty pan type. And so these will make a nice display on your salad. So really your imagination is the only thing that limits you. You can just drizzle a little bit of olive oil and just the barest amount of vinegar over this. To make a really tasty salad, you're gonna get a lot of flavor from your pickled eggs. Another thing I like to do with pickled eggs is to make an, well, it's sort of an instant egg salad. By that, I mean, you can take out your egg and your gonna just mash it up and add. Just really the only thing you need to add is a little bit of Manet's. So sometimes you need to kinda cut the egg white up a little bit together. Good mash. So rare in air. And use a fork to kind of finish and add just a teaspoon or so of your favorite Manet's. Kinda to just submitted it kind of sticks together well, to make a spread. And exile and spread. Continued just getting a little bit of the light pink color in with the bright, nice bright yellow of the egg yolk. And one of the best things to have your egg salad sandwich on is a slice of homemade bread. So what am I next videos I hope to do is going to be on making homemade bread because it's not something that has to be time-consuming or take a long time. But once you get used to the flavor of that homemade bread, it's hard to go back to anything else. So here we have a little instant egg salad. Salad. What could be quicker than not making a very nice filling, nutritious lunch. Or the time you had your composed salad and an egg salad sandwich was pretty delicious lunch. So I'm hoping that you will post pictures of your jar of pickled eggs. And if something that you do with one of your pickled eggs or maybe a nice plate that you share with your family at a meal. And also be sure to post some comments from family members that you share these eggs with, what they think of it and how they enjoyed it. So thank you so much for joining me in the pink pickled EKG class, and I look forward to us cooking together again soon. Thank you.