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Preheat oven to 350°.
Prepare a two piece silicone skull mold, by cutting a 1 inch oval into the top piece of the mold. This is to allow the egg to be dropped into the mold while it's assembled.
Spray the insides of the top and bottom pieces of the skull mold with cooking spray and assemble the mold, pressing around each skull so that the two pieces create a seal around each skull. Working one at a time, crack an egg into a small silicone bowl or a paper cup and then slowly pour the whole egg into the mold. Repeat until all four molds are filled with eggs.
Place in a 350° oven on middle rack and bake for 30 minutes. Remove from oven and let cool slightly. Remove top half of mold. Turn over mold onto a cutting board and gently pinch the back of the mold until the skull eggs slide out. Repeat until you make 8 skulls. Refrigerate until ready to pickle.
Add vinegar, water, salt, sugar, turmeric, and vitamin B12(optional) to a small saucepan and heat until dissolved.
Add garlic, onions, jalapeno and spices into a clean 1 quart glass jar. Add skulls, arranging so that they all fit but are not too crowded. Pour the hot pickling brine over the eggs until they are fully submerged in brine, leave ¼ inch of headspace to the top of the jar. Refrigerate at least 24 hours, but for best flavor allow to pickle in the refrigerator for 1-2 weeks.
These eggs are not canned and must be stored in the refrigerator. If stored properly in the fridge, they can last up to 3 months.