Pickled Curry Eggs Recipe

eggspickled

May 20

Here’s another take on the good ol’ pickled egg concept. Curry Powder. These are delicious little mouthfuls that will keep you coming back for more. The stunning yellow outside of the egg is such an eye-catch Use the highest quality, freshest curry powder you can find - that will make a huge difference in your finished taste.

I’ve made these with quail eggs, but feel free to use whatever type of egg you have available - chicken eggs or duck eggs, just adjust the cooking time for the eggs.

Ingredients

eggs | quail, chicken, or duck

1 1/2 cups white vinegar

1 cup water

2 tablespoons curry powder | freshest you can find

1 teaspoon turmeric

1 teaspoon chili flakes | adjust to taste

1 teaspoon peppercorns

3 tablespoons sugar

1 teaspoon salt

2 jalapeño chilis | sliced in half longways, adjust to taste

Instructions

Step One

Start a pot of water to simmer on the stove. Once the water is just about to boil, add the quail eggs and cook for 4-6 minutes. If using a different type of egg, adjust the cooking time appropriately. Immediately strain the eggs and place them into an ice bath. Let them cool completely. Peel. Set aside.

Step Two

To make the pickling liquid, combine all of the ingredients in a small pot, bring to a boil, then reduce to a simmer for 10 minutes.

Step Three

Place the peeled eggs into a glass jar and pour in the marinade, making sure that the marinade covers the eggs. Cover. Once cooled, transfer the jar to the fridge, and let marinate overnight. Enjoy.

eggspickled eggscurryturmericpickled

Rachel Kulchin

Pickled Curry Eggs Recipe