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10-Minute Eggs in Purgatory

10-Minute Eggs in Purgatory

10-Minute Eggs in Purgatory

  • 2 Tbsp butter

  • 1 cup Proud Mary

  • 2-4 eggs

  • Grated parmesan (optional)

  • Chopped parsley or cilantro for garnish (optional)

    Melt butter in a small skillet over medium heat. Add Proud Mary and adjust heat to bring it all to a low simmer. When you see bubbles forming at the edge of the sauce, make a small indentation for each egg and slooooowly crack each one into the sauce, doing your best to keep them together. Now, don’t touch! Let it all simmer for about 5 minutes, or until the whites look set but the yolks are still loose. Sprinkle with the optional herbs & cheese, then enjoy with toasted bread or tortillas.


  • 5-8 Pickling Cucumbers (small, 3-4 inches is ideal)

  • 1 quart purified or distilled water

  • 2-3 Tablespoons Pickling Salt (see chart below)

  • 1 Tablespoon pickling mix, or your own blend of spices (dill, caraway,

  • coriander seed, mustard seed, black peppercorn, etc.)

  • 2-3 sprigs fresh dill and 2-3 cloves garlic, or to taste

Wash the cucumbers gently but thoroughly, scrubbing off any dirt. Trim off just the very tip (1/8 inch) of the blossom end—this usually is the smaller end. If the cucumbers are small enough, you can leave them whole. If not, halves, spears, or slices work fine too.

Add the spice mix, fresh dill and garlic to a clean quart jar. Pack the cucumbers in strategically to get as tight a fit as possible. But be careful not to smoosh them too much—this may result in soft spots. You want the brine to be able to circulate evenly throughout.

Dissolve the salt in the purified water and pour it over the cucumbers. Make sure the cucumbers are completely submerged under the liquid. If they are bobbing up in the brine or floating on top, you’ll need to weigh them down. This can be done by cutting a piece of large cucumber so that it creates a “lid” inside the jar, or by filling a plastic zipped baggie with brine and placing it in the neck of the jar.

Cover the jar lightly with the lid (don’t screw it on, just place it lightly on top so that the fermentation gases can escape) and leave at room temperature for 3 to 8 days. When the flavor has developed to your liking, seal up, refrigerate and enjoy!