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Ramen Carbonara
Julia Moskin, "Breakfast: The Most Important Book About the Best Meal of the Day"
2664 ratings with an average rating of 4 out of 5 stars
2,664
25 minutes
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Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and ½ cup water. Bring to a boil, then turn off the heat and stir in onions.
Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.
Steam, don't boil. 12 minutes (exactly) on a steamer rack over boiling water in a tightly covered pot will yield perfectly cooked eggs every time. Place in a bowl of ice water, cracking the eggs as they go into the water, to make them peel easily and cleanly. Let stand in the iced water for at least 15 minutes. The whites will be tender, the yolks fluffy and bright yellow, and no green rings. This is - by far - the best method.
Stu is absolutely right. For decades I never made deviled eggs, because peeling them was too hit or miss. Then I learned to steam them. They are now my go-to potluck dish.
This may be heresy, but in a pinch, the juice from commercial jarred pickles and/or hot peppers makes for a decent pickling liquid
I pressure cook my eggs. They are so easy to peel and they come out perfect every time.
Anyone else think these were awfully salty? I'll cut the salt in half next time.
I made half dozen eggs and deviled them. The pickled onions were awesome. I did steam the eggs as recommended. Next time I will not devil them and just eat them whole. They’re very good that way as a salad topping.
I made these and they are amazing! I didn't have rice vinegar on hand so I used what I had of cider vinegar and topped it off with red wine vinegar to get to the full amount. Will totally be making these again!
The pickled eggs were delicious. After they were cut in half and deviled they were a little too vinegary. Next time I will mix less of the pickling liquid (start with a teaspoon instead of a tablespoon) with the yolks. Maybe start with less mustard also and taste before adding the full 2 teaspoons.
I don't know about these pickled eggs, but I left the popular soy-marinated eggs in their brine for several days and they were inedible because they had become much too infused and salty. Maybe similar issue here?
I add in my version, some pickling spice. I too use use cider vinegar. (learned this from my daughter's grand-mother in lawa) Iin another version, I omit the onions and stick in few blact tea-bags, after gently cracking the shells. The eggs come out with an almost batik-like design on the whites. An somewhat obvious question, how does one steam eggs? In a double boiler? Thanks
While the pink color of the eggs was nice, the texture of the pickled eggs was too tough for my liking. The family was split on the vinegar flavor in the egg whites. Would not bother with this another time.
Very good. Used cider vinegar and yellow onions because that's what I had. The eggs came out a pretty tan color. Tasted slightly deviled just from being in the pickling liquid without deviling the yolks. Per comments didn't add pickling liquid when deviling the yolks. Would make again. I always steam eggs.
Way too much salt - I used < tsp and way too much mayo. I eyeball to get creamy consistency. Still, we love these at our house!
I make the pickled eggs regularly for snacks and sliced on salads. I add sliced jalapeños to the brine for a little kick. The pickled jalapeños and onions are amazing on sandwiches and avocado toast. I use 1/2 apple cider vinegar and 1/2 rice or white vinegar for a little fruitiness with the spice. The egg whites get a weird texture after about 5 days in the brine.
I pickle my eggs for at least two weeks - and I do a mix of white wine and rice wine vinegar- but otherwise then make deviled eggs like normal once they are ready. Like a pickle and a deviled egg had a baby - it is great. Highly recommend.
If you use an instant pot to hard "boil" the eggs there is no need for the ice water bath. Just run some cold water on them until they are not too hot to handle. The peel just comes right off.
Too salty but still good. Definitely do not add more salt to the egg yolk filling and maybe don’t add any pickling juice. Be prepared for a tougher white than usual. Still yummy and super cute.
I have made pickled eggs with a jar of pickled beets. Those were very, very pink and easy.
I cut the mayo in half - could not believe this calls for a cup. Perfectly creamy and yummy with ( little less than) 1/2 cup.
This may be heresy, but in a pinch, the juice from commercial jarred pickles and/or hot peppers makes for a decent pickling liquid
Turned out ok steamed the eggs too which allowed the yolks to just pop out; very nice Just had SO much extra yolk stuff that was too runny for my liking. I’ll half the mayo next time and add more pepper. The wasabi idea sounds plausible
An instant pot will hard boil eggs with steam and pressure. It makes them unbelievably easy to shell - the process creates a tiny space between the egg and the membrane so it becomes effortless. Just follow the directions for your pot.
I do the 5-5-5 method for instant pots. 5 minutes to come to pressure, 5 minutes under pressure, 5 minute natural release. Just run the eggs under cold water until they are cool enough to handle. No need for the ice bath. The peels just come right off.
Kenji Lopez-Alt’s boiled egg technique makes this simple.
I used Samin Nosrat’s hard boiled egg method (15 min in boiling water > ice bath). I’m pretty sure they were normal, soft eggs after boiling, but they were SO tough after 24 hours of pickling. Yuck. The yolks were amazing though, I did use the brine and it worked well, but add in slowly & taste as you go with it as others have said.
What went wrong? I followed this recipe exactly. The eggs marinated overnight and I made the filling according to the recipe. The egg whites had a strange, unpleasant texture and the filling was too runny. Only a couple were eaten and I ended up throwing the rest away. What a waste.
The description says the eggs will be deep pink but the image is of white eggs. Are the eggs pink and is the color off-putting?
only the outside is pink. Since the picture shows a birds-eye view, only the very outside is rimmed pink--you can see if it you look at the photo carefully. The brown sugar in mine turned my eggs more rosy-brown than deep pink. I think it also depends on your onions, which is the main "dye" in this recipe.
Very good. Used cider vinegar and yellow onions because that's what I had. The eggs came out a pretty tan color. Tasted slightly deviled just from being in the pickling liquid without deviling the yolks. Per comments didn't add pickling liquid when deviling the yolks. Would make again. I always steam eggs.
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