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 turn off 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 for 5 minutes.
- Remove from heat and allow to cool to room temperature.
- Pour over eggs & refrigerate for 24 hours.
Delicious served in a big bowl of ramen!