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Easy Pickled Eggs Recipe

Pickled eggs are great to snack on, serve as an appetizer, or add to the side of a meal. Not only are they fun to make, but the tangy salty flavor is also so delicious! In this easy pickled egg recipe, there is no canning equipment required because we use brine and the power of a refrigerator instead. It’s so simple!

Prep Time: 10 minutes

Cure Time: 2+ days

Serves: 8 eggs

Ingredients

  • 8 hard-boiled eggs peeled
  • 1 cup water
  • ½ cup apple cider vinegar
  • ¼ small onion sliced
  • 2 tbsps pickling spices 
  • 1 tsp salt

Instructions

  1. Add the peeled hard-boiled eggs to a clean glass jar.
  2. Bring the water, vinegar, onion, spices, and salt to a gentle boil for 5 minutes. Then remove from heat and cool slightly.
  3. Pour liquid over the eggs and seal the jar.
  4. Transfer to the refrigerator and leave to sit for at least 2 days until ready to eat. If you can, waiting 1 week is best.
  5. Store in the fridge. Serve whole or sliced with meat or by themselves.

    If you do not have pickling spices, use cloves of garlic, dried herbs and seeds instead. I use 1 tsp dried herb per liter of water/vinegar brine, which covers 8-10 hard boiled eggs.

For the printable recipe card and complete recipe details with FAQs, visit the Easy Pickled Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Hollandaise Sauce

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make Hollandaise Sauce.

Ingredients:
1/2 Cup of Grass-fed Butter 
3 Free-range Egg Yolks 
Redmond Real Sea Salt to taste 
1 1/2 Tablespoons of Raw Apple Cider Vinegar
Optional: 1/4 Teaspoon of Cayenne Pepper or Paprika
 
Check out the video for instructions!
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Fatbread

This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!

Ingredients:

250g cream cheese

3 eggs

350g cooked fatty bacon 

180g grated mozzarella cheese

1/3 cup parmesan cheese

Directions

Blend cream cheese with eggs, fine chop the bacon as small as possible.  Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.

Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.

Cut into squares, use as a carnivore pizza base or be creative!

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Organ Meat Pie

Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

  • ½ pound ground beef
  • ½ pound ground beef heart
  • ½ pound ground beef liver
  • Tallow or butter, ghee, other cooking fat
  • 3 eggs
  • salt

Instructions

  • Preheat oven to 350°F (175°C).
  • Lightly brown the meat in fat in a skillet over medium heat.
  • Combine all ingredients in a mixing bowl. Salt to taste.
  • Pour evenly into a lightly greased 9-inch pie plate.
  • Bake for 15 minutes, until egg is set.
  • Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.

For the printable recipe and complete recipe details, visit the Organ Meat Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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3-Ingredient Carnivore Scotch Eggs (No Pork)

Crispy, greasy Carnivore Scotch Eggs are loaded with protein and make a great appetizer or main portion of the meal. The best part is that this pork-free version has only 3-ingredients!

Serve hot, pack into a picnic, or store in the fridge to use throughout the week.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 Scotch eggs

Ingredients

  • 2 pounds ground beef or chicken sausage
  • 2 teaspoons salt
  • 12 large boiled eggs

Instructions

  • Preheat the oven to 350°F (175°C).
  • Line two small rimmed baking sheets with parchment paper.
  • Combine beef (or chicken) and salt in a large bowl. Use your hands to mix the ingredients together and form into 12 meatballs. Place 6 meatballs on each of the lined baking sheets and press flat.
  • Place one boiled egg in the middle of each circle of meat and wrap the meat around the egg, leaving no gaps or holes.
  • Bake about 15 minutes, turn them over, and continue for another 10 minutes, until outside is golden brown. Place under the broiler to finish for 5 minutes for a crispy shell. Serve hot.

For the printable recipe and complete recipe details, visit the Carnivore Scotch Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Crustless Mini Meat Pies (with Hidden Liver)

These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 mini pies

Equipment

  • 12-cup muffin pan

Ingredients

  • 1 pound ground beef
  • ¼ pound beef liver ground
  • 4 eggs
  • 1 tablespoon tallow or other cooking fat
  • 1 teaspoon salt
  • 1 tablespoon herbs de Provence optional

Instructions

  • Preheat oven to 350°F / 175°C.
  • Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
  • Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
  • Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
  • Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.

For the printable recipe and complete recipe details, visit the Crustless Meat Pies with Hidden Liver recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Carnivore Breakfast Biscuits (Inspired by Great Depression recipe)

Wonderful anytime of the day but perfect for mornings on the go. Also delicious smothered in butter or pate!
 
You will need: 
1 cupcake pan
a dozen eggs
enough chicken livers to place 1 in each cupcake round
1 cup shredded raw cheddar (optional)
as many slices of your favorite cured meat (salami pictured) as will allow you to line each cupcake round with them
1/2 stick soft butter
 
Makes 10 large biscuits
Prep time: 20 minutes
Bake time: 30 minutes
 
 
First share your chicken livers on a grill top or in a skillet. Cook out all moisture thoroughly. I’ve found the crispier the better! Then set aside.
 
Grease each cupcake round with butter then line each with a slice of cured meat. You can use 2 if you feel like adding extra structure to the biscuits.
 
In a mixing bowl blend your dozen eggs until smooth. If you wish to include cheese add to your eggs until blended. Then pour into your cupcake rounds until 3/4 full.
 
Then place a cooked chicken liver in the center of each biscuit round. Pop in the oven at 350 degrees for 30 minutes until puffy and golden brown on top.
 
Enjoy!
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Cloud Cake Recipe (Inspired by 30s era diabetics recipe)

This is a very popular recipe with many variations. Ideal as a side or as a vessel for pate or marrow butter.
 
You will need:
24 egg whites 
12 oz farmers cheese
2 cups shredded raw cheddar
2 oz bacon drippings
 
Serves 12
Prep time 20 min
Cook time: 45 min
 
First lightly whisk egg whites in a large mixing bowl. Then fold in large slices of farmers cheese until completely blended. Pour in grated cheese and stir. 
 
Grease baking pan with your bacon drippings, then pour in batter. Place in oven and let bake until golden brown on top. The cake will rise quite a bit and then fall after baking and stabilize. 
 
Enjoy!
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Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 Tbs mayonnaise (optional)

2 Folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt


Preheat your oven to 350 degrees.

Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.

Bake cheese for 10 minutes.

Let cool.

Thoroughly whisk eggs, cream, mayo and salt together.

Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.

Slowly pour your egg mixture over the layers. 

Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set.

Let cool 10 minutes before slicing.


You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.


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Italian Wedding Soup

Makes about 2 servings


Meatballs

1 lb ground beef, ground pork or both

1 egg

1 tsp garlic

1 tsp salt

1 oz crushed parmesan crisps or shredded parmesan

½ tsp black pepper

2 Tbs dried parsley

1 tsp onion powder


Soup

6-8 cups chicken broth

2 eggs

2 Tbs shredded parmesan


Combine all meatball ingredients. Divide meat and roll into 16 meatballs. Set aside.


Whisk 2 eggs and 2 Tbs parmesan.

Heat up broth to a simmering boil.

Drop in meatballs and cook about 8 minutes, or until they are just cooked.

Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

 

If it does not turn to noodles, it’s okay, it still tastes great!