Alligator Eggs (Pickled Eggs)

Chef’s Note

“It’s southern thang…”








  • 6 -8 eggs, boiled
  • 12 cupwater
  • 12 cupdistilled white vinegar (cheapest one)
  • 1 tablespoon powdered crab boil (Zatarains)
  • 1 teaspoonred pepper flakes (can sub Sriracha to taste)
  • Directions

  • Peel freshly boiled (chicken) eggs when room temperature. Do not use refrigerated-cooled eggs. Carefully place room-temp eggs (too hot eggs will stick together) into a glass jar (preferably a pint-size canning jar). Allow for at least 1/2 inch to the rim to be sure the eggs are covered completely with the brine.
  • To a non-reactive saucepan add together the water and vinegar.  (You will want a 50/50 ratio of vinegar to water.). Heat just until warmed.
  • In the meantime to the eggs in the jar, add the crab boil and crushed red pepper flakes or Sriracha.
  • Pour the warmed vinegar/water mixture over the eggs and screw on lid. The seasonings will mix throughout the jar as you pour the liquid.  Carefully flip the jar and swirl it a bit to make sure the spices mix around.
  • Leave on kitchen counter for about 1 hour, then place in refrigerator.
  • Allow the jar to sit for about a week to absorb the seasoning.
  • Keep refrigerated until ready to use.  Note:  You can take them out of the brine and bring them to room temperature before eating, if you wish.
  • Source: Read Full Article