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

a bar-food treat with a curried twist
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 1 day
Servings 6


  • 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.


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!