Name: Curried Pickled Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 6 eggs; 1 tsp mustard seeds; 1 tsp coriander seeds; 2 thin slices fresh ginger; 1 garlic clove, halved; 1/2 cup (125 ml) rice vinegar; 1/2 cup (125 ml) water; 1 tsp sugar; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp salt

Preparation

- Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.
- Place the eggs in a 3-cup (750 ml) glass jar.
- In a small pot over medium heat, toast the mustard seeds, coriander seeds, ginger and garlic until the mustard seeds pop. Add the vinegar, water, sugar, garam masala, turmeric and salt. Bring to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. Stir before serving. The eggs will keep for 1 month in the refrigerator.

Important Message

Curried Pickled Eggs

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Measuring Spoons Set