Asian & Turkish pickled eggs...

Pickled eggs are literally everywhere when you live in UK or Ireland. I finally(!) had to try them. I didn't want to go to the shop tho and just buy them as I was afraid they will be very vinegary (and I'm NOT a fan of vinegar...) So after finding something on Pinterest I decided that it's a high time I finally man up and do it! ;) I was pleasantly surprised how easy it was to prepare it - apart from boiling the eggs there's hardly any work involved. You just have to wait a week and... you'll end up with nice, spicy, not boring eggs - perfect for your sandwich, salad or just on it's own with ketchup (as my lil Baby J liked the most).

"Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. This was originally done like many foods as a way to preserve the food so that it could be eaten months later; pickled eggs have since become a favorite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.
After the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution used for pickles to other solutions which can impart a sweet or spicy taste." - by Wikipedia.org

 How to make it...

Asian Pickled Eggs Recipe

Ingredients:

- 1/2 cup rice wine vinegar (unsweetened)

- 1/2 cup water

- 1/4 cup white granulated sugar

- 1/2 tsp salt

- 1tbs honey

- 1 tbs dark soy sauce

- 1/2 tsp sichuan pepper corns, crushed

- 1 tsp black sesame seeds

- 1 tsp green coriander seed (from a cilantro plant) or regular dried coriander seed

- 2 springs thai basil

- 2 cloves garlic, crushed

- 4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled

Turkish Pickled Eggs Recipe

Ingredients:

- 1/2 cup white wine vinegar

- 1/2 cup water

- 1/4 cup white granulated sugar

- 1/2 tsp salt

- pinch saffron

- 1" stick cinnamon, crumbled

- 1 tsp cumin seed

- 2 red onion rounds

- 2 bay leaves

- 2 small dried chili peppers

- 4 hard boiled duck eggs or 6 hard boiled chicken eggs, peeled

Add spices, vegetables, flavorings and herbs to the bottom of a pint jar, a separate jar for each recipe.  Layer in eggs.  Combine vinegar, water, sugars and salt, stirring to dissolve.  Add brine to the jar, removing any air bubbles.  Top with lid and refrigerate for at least one to two weeks.  The longer they sit, the better they taste. Recipes can easily be doubled for quart jars. 

Smacznego!

You may also like:

• Chinese marbled tea eggs
• Shakshouka - eggs poached in tomatoes
• Uova in Purgatorio