Best 5 Pierres Black Eggs Recipes

Pierre black eggs, also known as century eggs or preserved eggs, are a traditional Chinese delicacy that dates back centuries. These eggs are unique for their distinctive dark black color, creamy texture, and strong pungent flavor. Many find them to be an acquired taste, but those who appreciate their flavor consider them a culinary delight. If you're looking to try this unique delicacy, there are a variety of recipes available to help you prepare it. Whether you want to hard-boil, steam, or stir-fry your pierres black eggs, with the right recipe, you can easily create a delicious dish that will impress your family and friends.

Here are our top 5 tried and tested recipes!

CHICKEN BREASTS PIERRE

Chicken Breasts Pierre image

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Provided by Nancy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 1h10m

Yield 6

Number Of Ingredients 16

Ingredients

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
½ cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
½ teaspoon celery seed
1 clove garlic, minced
⅛ teaspoon hot pepper sauce

Steps:

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g

PIERRE'S BLACK EGGS

Pierre's Black Eggs image

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Provided by Pierre Dance

Categories < 60 Mins

Time 31m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

18 large eggs, at room temperature.
2 cups balsamic vinegar
1 cup water
2 tablespoons pickling spices, tied in cheese cloth
8 -10 cloves garlic, peeled
4 serrano chilies, seeded,devained,quartered lengthwise
2 bay leaves, one per jar
1 small yellow onion, thinly sliced
12 dried tepin chilies or 6 dried japone chilies, will work

Steps:

You will also need: 2 quart jars.
Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
Meanwhile pierce the large end of the egg with a pin.
Fill a large bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is boiling well,gently spoon the eggs into the pot.
Set the timer for 11 minutes.
When the timer dings, remove the eggs to the ice water with a slotted spoon.
Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
Bring to a boil for 3-4 minutes.
Remove from heat.
In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
Shell the eggs.
Add them to the jars.
Remove the pickling spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and cool to room temperature.
Refrigerate for at least a week, two is better.

Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.8, Cholesterol 209.2, Sodium 88.2, Carbohydrate 6.8, Fiber 0.2, Sugar 5.2, Protein 7.4

TRADITIONAL BLACK PUDDING WITH FRIED EGGS

Traditional Black Pudding with Fried Eggs image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound black pudding, store bought or sausage, sliced
1 pound sliced bacon
8 eggs
1 tomato
Salt

Steps:

Using a hot skillet, fry slices of the sausage and bacon. Remove from the pan and set aside. Using the same pan, crack the eggs and fry them sunny side up for a couple of minutes until desired doneness. Slice the tomatoes and season with salt.
Serve on a large plate while hot.

BLACK HILLS GOLDEN EGG BAKE

Black Hills Golden Egg Bake image

I developed this recipe when I was cooking for large groups of people. It's easy to make and gives you plenty of time to do other things while it's baking.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 10-12 servings.

Number Of Ingredients 13

Ingredients

1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, optional
2 cups 4% cottage cheese
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 pound bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a small skillet, saute mushrooms and green pepper in butter until tender. In a large bowl, combine the eggs, flour, baking powder and salt if desired. Add mushroom mixture. Stir in remaining ingredients., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 25-35 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 354 calories, Fat 26g fat (14g saturated fat), Cholesterol 241mg cholesterol, Sodium 639mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.

PIERRE'S HOT & TANGY PICKLED EGGS

Pierre's Hot & Tangy Pickled Eggs image

I have a thing for good pickles, of any and all sorts, eggs being one of them. I've been playing around with pickled egg recipes for years. This is my favorite. No one really creats a recipe. We all borrow (steal) a bit from this one and a little from that. It does however boost the ego to call the end result 'mine' even if that is not exactly the truth. I've carefully filed the serial numbers off so I can safely say this one is 'mine'. .

Provided by Pierre Dance

Categories Lunch/Snacks

Time 1h

Yield 2 quart jars

Number Of Ingredients 9

Ingredients

16 large eggs, at room temperature
1 1/2 cups white vinegar
1 1/2 cups water
1 1/2 tablespoons pickling spices, tied in cheese cloth
6 -8 cloves garlic, peeled (3-4 per jar)
3 whole jalapenos, topped,quartered lengthwise,seeded and devaine (1 1/2 per jar)
2 bay leaves (1 per jar)
8 -10 pearl onions, peeled (4-5 per jar)
4 -6 whole dried japone chilies (2-3 per jar)

Steps:

Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
Meanwhile pierce the big end of the eggs with a pin.
Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is rapidly boiling spoon the eggs gently into it.
Set timer for 11 minutes.
When timer'dings' remove the eggs to the ice water with a slotted spoon.
Mix the Vinegar and Water in a small pan, add the pickling spice bag.
Bring to a boil for 2-3 minutes.
Remove from heat.
In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
Shell the Eggs.
Add them to the jars.
Remove the Pickling Spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and let cool to room temperature.
Refridgerate for at least a week, two is better.

Nutrition Facts : Calories 645.5, Fat 39.9, SaturatedFat 12.4, Cholesterol 1692, Sodium 574.3, Carbohydrate 9, Fiber 0.8, Sugar 4.6, Protein 51.2

Tips:

Use fresh eggs: Fresh eggs will produce a more vibrant black color.
Soak the eggs for at least 30 minutes: This will help the tea leaves to penetrate the eggshell and produce a more even color.
Use a variety of tea leaves: Different types of tea leaves will produce different shades of black. Experiment with different types to find the one you like best.
Simmer the eggs over low heat: This will help to prevent the eggs from cracking.
Let the eggs cool completely before peeling: This will help to prevent the eggs from breaking.

Conclusion:

Black eggs are a unique and delicious way to celebrate Easter. They are easy to make and can be enjoyed by people of all ages. With a little creativity, you can use black eggs to create a variety of festive dishes. So get creative and have fun with this fun and easy Easter tradition!