Everyone knows their deviled eggs. It’s now time to show some respect for the pickled egg.
At Brownyn, a barely modernized pub that slings the bold food and drinks of Eastern Europe and Germany in the Boston suburb Somerville, the starkly magenta Thüringia pickled eggs are a menu fixture.
Pickled in a vinegar brine scented with clove, garlic, bay and mustard and colored with red beets, the tart eggs are the ideal accompaniment to Bronwyn’s bang-up beers and cocktails, like the DJ Steef, an intense, herbal concoction with Jelinek Czech Fernet, Underberg, and apple-cinnamon syrup.
No offense to bar nuts, but the bar snack has been reborn.
Thüringia Pickled Eggs
Recipe adapted from Tim Wiechmann, Bronwyn Restaurant, Somerville, MA
- 10 eggs
- 4 cups water
- 1 cup cider vinegar
- ¼ cup Diamond Crystal kosher salt
- 1 bay leaf
- 1 whole clove
- 1 ½ teaspoons whole black peppercorns
- 1 ½ teaspoons whole brown mustard seeds
- ½ teaspoon red pepper flakes
- 1 garlic clove, peeled and smashed
- 1 red beet, peeled and grated
Place the eggs in a large saucepan of cold water. Bring to a boil over high heat, then remove the pan from the heat and let stand 9 minutes. Shock the eggs in an ice water bath, then peel and set aside.
In a medium saucepan over medium heat, combine the water, vinegar, salt, bay, clove, peppercorns, mustard seeds, red pepper flakes and garlic. Heat, stirring occasionally, until the liquid is warm to the touch and the salt has dissolved. Add the grated beet and let cool to room temperature.
Put the eggs in a large nonreactive vessel (a large glass jar works well) and pour the brine over; refrigerate at least 2 days or up to three weeks.