Pickled eggs


I've never had a pickled egg, but the idea has always appealed to me. So when a friend gave me a copy of Linda Ziedrich's The Joy of Pickling, the first thing I tried was eggs.

In truth, the recipe I tried is an amalgam of two recipes from TJoP, combined along with some other ideas I found in various other cookbooks (including Madhur Jaffrey's Indian Cooking) and online. Because really, when you're trying something for the first time, why go with what works?

The basic idea is traditional Indian pickled eggs. Apparently Indians eat a lot of eggs, because Hindus are (mostly) vegetarian, and because even though eggs come from an animal, they're not considered meat. Eggs are weird that way, like fruit from a chicken.

Here goes:

eggs, hard-boiled — 12

cider vinegar — 3/4 cup
distilled white vinegar — 3/4 cup
water — 1/2 cup

kosher salt — 2 T
sugar — 1.5 t
black pepper, cracked — 1 T
black mustard seed — 1 T
turmeric — 1/2 t
cinnamon stick — 1 inch

ginger — walnut-sized knob, peeled and sliced
garlic — 4 cloves, sliced in half


While boiling and cooling the eggs, I combined all of the remaining ingredients in a small pot, brought to a boil, and then simmered for 15 minutes. After peeling the eggs (which isn't easy if you want to avoid breaking them) and allowing the pickling liquid to cool, I put 6 eggs in each of two old 20-oz. spaghetti sauce jars and poured the pickling liquid over them.

The source recipes suggest that I should wait a week before sampling the eggs... I'll keep you posted.

Here are the source books used for this recipe:


Posted: Sat - April 29, 2006 at 05:06 PM          

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