Tangy Turmeric Pickled Eggs

Before I get into this - let me just say that these are not your grandfather's pickled eggs. I used to find the sheer idea of pickled eggs absolutely repulsive. That is, until my boyfriend decided to make these and I (reluctantly) tasted one. I must add that I'm not that much into pickles, and I'm really not into eggs -- but I am certainly into curry. Holy wow, this is some next-level food.

Also, how BEAUTIFUL are they!? I mean come on. That colour! This was my first time experimenting with dark and moody food photography, and I must say that I am impressed. It definitely helps to have a beautiful subject. When we decided to throw some green beans in at the last minute, as the boy is crazy about all things pickled, I was extra happy about the colour contrast that they created.

- eggs before their turmeric bath -

Curried Pickled Eggs


1 dozen eggs
3 cups vinegar
1 cup water
3 tsp sugar
1 tsp salt
2 tbsp turmeric

1 tbsp dehydrated onion
1 tsp cumin seed
2 tsp corriander seed

2 tsp garlic powder
1 tsp powdered ginger
1 tbsp whole peppercorns

Bring a wide pot of water to a boil. Gently place eggs in water, careful not to crack them. Cover and remove from heat. After 10 minutes, run under cold water and peel. Place into a clean jar with a tight fitting lid.

With a mortar and pestle, roughly crush onion, cumin & corrainder together. Pour vinegar and water into a medium saucepan. Whisk in sugar & spices. Bring to a gentle simmer over medium heat. Simmer for 5 minutes. Remove from heat and allow to cool to room temperature.

Pour over eggs & refrigerate for 24 hours. Eggs will be ready after 24 hours, and can be kept up to a month, their flavour becoming more prominent with age. Delicious served in a big bowl of ramen!