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Pickled Eggs

Pickled Eggs

While these may just look like regular hardboiled eggs, the use of Iio-san’s Pickling Vinegar gives them amazing flavor.
Adapted from Iio Jozo’s recipe collection.

5 eggs, at room temperature
4 ounces (or ⅓ the weight of the eggs) Iio Jozo Pickling Vinegar

Bring a pot of water to a boil, gently add the eggs into the pot and cook for 7 minutes. Remove the eggs and run under cold water to cool. While cooling them down, peel the eggs under the water.

Add the eggs and vinegar to a Ziplock bag, push out excess air and place in the refrigerator for 2 days.