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Photo: Donald Bowers

We stopped by the James Beard House last week to see how Andrew Voss, executive sous-chef at the JW Marriott Orlando, Grande Lakes was holding up, halfway through prep for that night’s dinner for 150. The answer? Great. He even had time to walk us through the preparation for one of his favorite bar snacks: pickled eggs.

Voss sourced pale blue heirloom Aracuna chicken eggs for this batch, but he clarifies: “The key is buying farm fresh eggs as opposed to grocery store eggs because the flavor is going to be substantially better.” Grande Lakes should know: in October they’re opening Whisper Creek, a farm for the resort. 

Ready to display a big jar of these pickled eggs on your home bar, just like at the real classy joints? Here’s what you’ll need to make a dozen:

  • 12 farm-fresh, organic or otherwise high-quality chicken eggs (*See comments; 6 to 8 eggs may work better in this recipe)
  • 1 red beet, cut into small chunks
  • 1/2 cup apple cider vinegar
  • 6 peppercorns or juniper berries
  • 3 tablespoons chili flakes
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 6 cups of water

(Click on the first photo below to view as a slideshow)