Difference between revisions of "Curry Pickled Eggs"
(Created page with "← pickles<br> From the kitchen of Alicia Wingren<br> 9 medium free-range eggs, hard boiled<br> 300ml of distilled vinegar<br> 150ml of water<br> 80g of sugar<br> 2 tbsp...") |
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← [[pickles]]<br> | ← [[pickles]]<br> | ||
From the kitchen of Alicia Wingren<br> | From the kitchen of Alicia Wingren<br> | ||
| + | Inspired by [https://www.greatbritishchefs.com/recipes/curried-pickled-eggs-recipe this recipe]<br> | ||
9 medium free-range eggs, hard boiled<br> | 9 medium free-range eggs, hard boiled<br> | ||
300ml of distilled vinegar<br> | 300ml of distilled vinegar<br> | ||
Revision as of 18:47, 13 June 2021
← pickles
From the kitchen of Alicia Wingren
Inspired by this recipe
9 medium free-range eggs, hard boiled
300ml of distilled vinegar
150ml of water
80g of sugar
2 tbsp of mild curry powder
1/2 tsp salt
turmeric, one tsp
3 slices of lemon peel
1 tbsp of corriander seeds
1/2 tsp chilli flakes (I used Mother In Law's brand Gochugaru Chile Pepper Flakes)
2 bay leaves
Place all ingredeients exept for the eggs in a pan and bring to a simmer, stirring until the sugar and salt have dissolved. Remove from the heat and allow to cool
Place the eggs into a sterilised jar and pour over the pickling liquor.
The eggs will be slightly pickled after 12 hours, but after about 3–5 days they will be at their prime. They will keep for months if fully submerged in the brine
