Pickled eggs are a classic dish that people enjoy very much. There are several varieties as well as different recipes for you to enjoy.
Pickled eggs of all sorts provide variety to your meal, not only in terms of fresh flavors but also in terms of important nutritional value components that everyone wants.
You might be wondering how long these pickled eggs can be stored at room temperature before they go bad. This article answers that question for you.
Pickled eggs last between 2-4 hours fresh at room temperature. They must only be kept at room temperature when you want to serve them, otherwise, never store them at room temperature.
This means that opened jars of pickled eggs remain fresh to eat only if they are stored at room temperature for 2 to 4 hours. Pickled eggs only need refrigerating if they have been either opened or were packed in a jar that is not airtight.
Open pickled eggs will only last for 2 hours fresh while refrigerated air-tight jars of pickled eggs can last for up to 4 hours when they are stored at room temperature.
All pickled eggs not used after you have removed them from the refrigerator must be treated as bad and not fresh for human consumption.
When you leave pickled eggs in the open for longer than 2 hours, they begin to get into air with bacteria which immediately treat your pickled eggs as their host so make sure to discard them.
This is because when they are left in the open, bacterial development is quick especially when the temperatures are between 40°F and 140°F, thus the pickled eggs are much more likely to be infected with germs if.
Botulism is induced by storing pickled eggs at room temperature. According to the Centers for Disease Control and Prevention (CDC).
This study’s Editorial Note also warns people to avoid pickling and storing at room temperature.
To decrease the risk of botulism during pickling, the CDC recommends that food be properly washed and boiled, and also that kitchen utensils, jars, containers as well as other surfaces in touch with food, such as chopping boards and hands, be well cleansed with warm soapy water.
Pickling container, lids as well as jars must be sanitized and sterile before use, this can be done by placing them in boiling water for some time.
Pickled eggs are peeled and hard-cooked eggs in a vinegar-based solution with salts, spices, and maybe additional ingredients.
Pickling solutions are brought to a boil, then reduced to a simmer for five minutes before being poured over peeled eggs.
When using a simmering solution rather than room temperature solutions, egg whites appear to become more delicate.
The shells of the eggs used for pickling must be clean and intact. Because the spice may permeate the eggs, little or medium eggs are typically a suitable choice for pickling.
Because the eggs will be kept for a long time, it is advisable to use fresh eggs for pickling to guarantee the finest quality available. Eggs that are at least a few days old, on the other hand, will peep.
Cooking and Peeling Eggs
Using the method of hard-cooking makes it easier to peel super fresh eggs. You can start by creating a tiny pinhole in the big end of each egg, then stack the eggs in a pan.
The eggs must be stacked in a single layer. After that you should add cold water to each layer of the eggs. The eggs pan should then be removed from the heat, cover it, and set it aside for 15-18 minutes, increasing the duration by 3 minutes for larger or smaller eggs.
Using a spoon, take the eggs from the boiling water and place them in a basin of cold water for one minute. Meanwhile, put a pot of boiling water to a low simmer.
Return the eggs to the boiling water for ten seconds after one minute in cold water. The ten-second gap is crucial as it permits the shell to grow without the remainder of the egg growing as well.
Break the egg as soon as possible by shattering the shells all over. To release the shells, lightly roll each egg between your palms.
Beginning at the big end of the egg, peel it. To easily clean the shells off the egg and prevent the shell from shattering into the whites, peel the eggs under cool running water.
Making a pinhole in the big end of the egg, placing the eggs in a layer in a pan, and covering the eggs layers with cold water is also another cooking technique, this is common if you are not really concerned with peeling ultra-fresh eggs.
The shells of the eggs are removed and placed in cold water. This allows them to cool. Once that is done, you may begin cracking the eggs shell. As in the previous method, cold running water can be used to wash the shell off the egg
Containers for the Eggs
The way you store pickled eggs is not as much different from the way you store low-calorie pickled veggies or the popular pickled red onions. They must all be stored in a tightly sealed or closed container. If you are storing them in glass jars, make sure these glass jars work perfectly well.
When storing these eggs, you need to make sure that your pickling solution is covering them. The sterilization instructions on your glass jars must be checked as well.
Storing Pickled Eggs
After preparing the eggs, set aside some time to season them. You can keep them in the fridge at all times. When using tiny eggs, 1–2 weeks is generally enough time for seasoning to take place.
It may take 2 to 4 weeks for medium or big eggs to become fully flavored. To get the greatest quality, use the eggs between 3-4 months.
Why are pickled eggs prone to botulism?
According to studies, eating homemade pickled eggs that have been stored at a room temperature can lead to botulism poisoning. Therefore, it’s essential to be safe since this pickled eggs are prone to botulism.
Botulism is caused by a certain bacteria called clostridium botulinum. Botulism is not a very common disease, however, it is deadly and can lead to respiratory failure and even cause paralysis in some.
Pickled eggs offer the perfect place for the botulism bacteria to grow. Therefore, if the eggs are not stored or processed properly, these harmful pathogens will develop. To be specific, botulism thrives in:
- Low pH foods: This includes all foods such as eggs, meat and vegetables that have low acid content.
- Low-oxygen environment/anaerobic conditions: In such areas, the bacteria thrives since there is not disturbance from the outside.
- High moisture: Pickled eggs offer a lot of moisture; the same applies for canned foods. Due to this moisture, it is very easy for botulism to develop and reproduce.
Pickled eggs safety tips
Even though botulism is risky and lethal, there are certain things you can do to prevent it from happening. So many preventative and food safety practices including:
Keep it clean when pickling eggs
Make sure to always keep your hands clean. All the utensils and kitchen equipment to be used must be thoroughly cleaned. This includes cleaning the countertops, chop boards as well as sterilizing jars. Jars can be sterilized by immersing the in boiling water for up to 10 minutes.
Avoid room temperature
As mentioned earlier the pickled eggs must only be kept at room temperature if you are about to serve them, otherwise they should never be at room temperature.
The longest you can keep them at room temperature is 2 hours only. Keeping them for longer than two hours will increase the chances of botulism developing on your pickled eggs since room temperature provides the ideal conditions for botulism.
Leave boiled eggs intact
Avoid pickling your boiled eggs, the CDC advises. Making small pins in the eggs can also lead to contamination of the egg as it makes way for bacteria to get in.
You should keep the pickled eggs in the refrigerator to improve their flavor, for at least 2 weeks before eating them. This ensures great tasting pickles.
Tip: Make sure to avoid using cooking utensils that are made from copper or brass for pickled eggs, or when you are dealing with vinegar. This is because utensils made of brass and copper my cause food discoloration. Instead, make sure to use stainless steel, glass or ceramic material.
How to store store-bought pickled eggs
Commercially processed pickled eggs should be stored on the shelf for many months before opening them. The conditions should be at room temperature. However, once these are opened you will have to refrigerate them and consume with 7 days.
How long will pickled eggs keep?
Most people love pickled eggs and they can also be made at home.
Generally, pickled eggs can be kept in your dry store food pantry for 6-12 months. They must be properly canned with airtight lids to avoid growth of botulism.
When opened, these eggs must be kept in the refrigerator and served no longer than 7 days from the last time they were opened
If you do not have time to pickle your own eggs at home, you can buy commercially processed pickled eggs that can also be kept for several months on your shelf provided they are not opened.
However, with these commercially processed pickles, once open, you will need to use them within 7 days.
Homemade Pickled eggs should only be kept at room temperature for 2-4 hours. They must never be kept for longer than two hours, this is because they are prone to botulism.
Hence, keeping them in the open for a long time will introduce the risk of botulism which can be harmful to you.
Several precautions and safety measures can also be carried out to prevent this such as using clean utensils, keeping your hands clean, and storing the pickled eggs in a refrigerator.