Curry Pickled Eggs
Recipe type: Eggs
Serves: 3 liters
In today’s episode we’re making a batch of curry pickled eggs. These spicy pickled eggs will be the rage of your party. They are reasonably quick and easy to make, and will last for months in your refrigerator, if you can resist the temptation to shnack them all down, that is.
- 30 Medium size eggs
- 9 Bay leaves
- 800g Onions, peeled and cut into quarter rounds
- 600ml Brown vinegar
- 375ml Filtered water
- 225g Brown sugar
- 22.5ml Turmeric
- 75ml Curry powder
- 7.5ml Himalayan rock salt
- 12 Whole black peppercorns
- 6 Whole allspice
- 60ml / 4Tbs Cornstarch dissolved in a little water
- To start, prick the base of each egg with a pin. This allows the egg to expand in the shell without cracking the shell while it is boiling.
- Place the eggs in a large pot and pour in enough water to cover them by an inch over the top.
- Place the pot over high heat and bring it to a boil. As it starts to boil, start your timer and boil the eggs for 8 minutes. After this time, remove the pot from the heat and transfer the eggs to a sink filled with cold water.
- I have used a full tray of 30 eggs, knowing that I might lose a few on the way due to breakage, or damage while peeling. And, yes, I have already lost one due to breaking while pricking the shells.
- Allow the eggs to cool in the sink while you continue with the curry pickling sauce.
- Chop the onions into quarter rounds. You want 800g onion after it has been cleaned and chopped.
- You’ll need 9 bay leaves.
- Measure out 600ml brown vinegar.
- ml Filtered water.
- Weigh out 270g brown sugar.
- Measure 22.5ml turmeric.
- ml Curry powder. You can use the curry powder of your choice, mild, medium or hot.
- And last, but not least, 7.5ml Himalayan rock salt, 12 black peppercorns, and 6 whole allspice.
- Place all of these ingredients in a large pot. Bring the pot to a boil, lower the heat and simmer for 10 minutes, stirring occasionally.
- Towards the end of this time, dissolve 60ml, or 4 tablespoons cornstarch in a little water.
- When the 10 minutes is up, add the cornstarch slurry to the pot and stir it in. Allow this to cook for a further 2 minutes while the sauce thickens.
- Remove the pot from the heat.
- By this stage, the eggs will be cool enough to handle. Peel the eggs and rinse them under cold water to get rid of any small shell fragments. During this process, I lost another egg which did not peel properly. That leaves 28 eggs.
- You will need two 1.5 liter bottles, or a single larger 3 liter bottle.
- I have sterilized my bottles in the dishwasher. Start bottling by pouring an inch of the curry sauce into each bottle. Top this with 4 eggs, followed by another inch of the sauce, and so on until the bottles are full. Push the last eggs at the top of the bottles down to ensure they are covered by the pickling sauce.
- Any sauce that is left in the pan, I normally bottle in a another bottle to use with the eggs when I serve them. I like a lot of sauce, so it never goes to waste.
- Place the lids on the bottles, and allow the bottles to cool completely before refrigerating. Although you can enjoy these immediately, the flavor and color of the eggs will improve dramatically by allowing them to age for a few days before serving.