Eggs and dairy
Boiled Egg NukazukeBoil 9 Minutes for a Rich Yolk, Pickle 1 to 1½ Days
Boiled eggs pickled in nuka gain a lot of savory depth, and they’re delicious.
Don’t boil them too hard, and you’ll get a rich, creamy yolk. This time we pickled eggs boiled for 9 minutes.
| Prep | Boil, peel and cool completely |
|---|---|
| Pickling time | 24–36 hours (in the fridge) |
| After pickling | Keep in the fridge and eat the same day |
Food safety
- Use fresh eggs with no cracks.
- Pickle in the fridge: Boiled eggs spoil easily, so use a nuka bed kept in the fridge, or bran taken out of the bed.
- Pickle in separate bran: For eggs and other animal foods, it’s safer, and better for the smell, not to put them straight into the main bed. Cover them with bran taken from the bed and wrap in plastic wrap or a zip-top bag. Throw the bran away afterwards.
- Soft-boiled eggs don’t keep: Eggs with runny yolks spoil quickly, so if you pickle them, eat them the same day.
How to make boiled egg nukazuke
- Boil: Put eggs straight from the fridge into boiling water and boil for 9 minutes, until the yolk is just set.
- Cool and peel: Cool them completely in cold water and peel, making sure no bits of shell are left.
- Pat dry: Wipe off the water.
- Pickle: Gently cover them with bran so they don’t break.
- Take them out: Rinse off the bran quickly, cut in half and serve.
From bed to plate
Cover the eggs gently with bran so they don’t break.
The bran flavor soaks gently into the eggs, and they’re excellent. They don’t keep, so eat them soon.
How to eat it
- As is: In a lunch box or with drinks.
- In potato salad or tartar sauce: Chop and mix in; the bran flavor adds a nice accent.
Small quail eggs can be pickled the same way.
