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 though and just buy them, as I was afraid they will be very vinegary (and I'm NOT that big of a fan of vinegar...) So, after finding something on Pinterest (yup, Pinterest ;) lol) I decided, that it's a high time I finally man up and do it! I was pleasantly surprised by how easy it was to prepare, 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).
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:
I made the turkish pickled eggs for a friend for Christmas. He loved them!
ReplyDelete