Curry Pickled Eggs

How to Make Curry Pickled Eggs


Curry Pickled Eggs
Recipe type: Eggs
Cuisine: Indian
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
  1. 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.
  2. Place the eggs in a large pot and pour in enough water to cover them by an inch over the top.
  3. 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.
  4. 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.
  5. Allow the eggs to cool in the sink while you continue with the curry pickling sauce.
  6. Chop the onions into quarter rounds. You want 800g onion after it has been cleaned and chopped.
  7. You’ll need 9 bay leaves.
  8. Measure out 600ml brown vinegar.
  9. ml Filtered water.
  10. Weigh out 270g brown sugar.
  11. Measure 22.5ml turmeric.
  12. ml Curry powder. You can use the curry powder of your choice, mild, medium or hot.
  13. And last, but not least, 7.5ml Himalayan rock salt, 12 black peppercorns, and 6 whole allspice.
  14. 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.
  15. Towards the end of this time, dissolve 60ml, or 4 tablespoons cornstarch in a little water.
  16. 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.
  17. Remove the pot from the heat.
  18. 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.
  19. You will need two 1.5 liter bottles, or a single larger 3 liter bottle.
  20. 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.
  21. 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.
  22. 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.


How to Pickle Eggs – Perfect Spicy Pickled Eggs Recipe – Bar Style – Pub Style Pickled Eggs

How to Pickle Eggs

How to Pickle Eggs - Perfect Spicy Pickled Eggs Recipe - Bar Style - Pub Style Pickled Eggs
Recipe type: Eggs
Serves: 30
In today’s episode we’re going to make spicy pickled eggs. These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! They make an amazing snack, make egg salads a breeze, and look awesome on a charcuterie board.
  • 1500ml White vinegar
  • 500ml Water
  • 10ml Himalayan rock salt
  • 2 Large onions
  • 3 Bay leaves
  • ⅔ Cup caster sugar
  • 5 Allspice / pimento berries
  • 1Tbs Black peppercorns
  • 1Tbs Dried chilli flakes
  • 30 Eggs
  1. In today’s episode we’re going to make spicy pickled eggs.
  2. These Easy Pickled Eggs are a delicious and healthy snack that
  3. everyone will enjoy! They make an amazing snack, make egg
  4. salads a breeze, and look awesome on a charcuterie board.
  5. In addition to this, it is a safe and practical way to preserve your
  6. eggs if you have more than you can use immediately… let’s get
  7. started.
  8. Take 30 eggs and use a needle to prick the flat end of each egg.
  9. This will allow the air-pocket to escape when the contents of
  10. the egg expand under heat. This helps prevent the shells from
  11. cracking, and gives a better formed egg once boiled. It will not
  12. totally negate the deformation of the base of the egg, but it
  13. certainly does help.
  14. Place all of the eggs in a large pot and cover them with cold
  15. water. Heat the pot over high heat until boiling, then start your
  16. timer. You want the eggs to boil for 10 minutes. Use a slotted
  17. spoon to give them gentle stir once every few minutes. This will
  18. ensure even cooking.
  19. After 10 minutes, transfer the eggs to a large bowl filled with ice
  20. cold water. Allow the eggs to stand for 30 minutes to cool
  21. completely.
  22. While the eggs cool, let’s start with the pickling brine. Slice 2
  23. large onions thinly and add them to a medium size pot, along
  24. with 2 teaspoons of Himalayan rock salt, a tablespoon of dried
  25. chilli flakes, a tablespoon of black peppercorns, 3 bay leaves, 5
  26. all-spice or pimento berries, 2 thirds of a cup of caster sugar,
  27. ml water, and 1500ml white vinegar.
  28. Heat this all until boiling, then reduce the heat and simmer the
  29. mixture for 5 minutes, then remove it from the heat.
  30. By stage the eggs have cooled and it’s time to peel them. Tap
  31. the shells around the circumference of the egg on your work
  32. surface to crack them. Peel away a little of the shell, grab the
  33. membrane and pull on this. The membrane will literally pull the
  34. shell away from the egg.
  35. Pack a layer of eggs into a large pickling jar and top this with
  36. some of the onion and spices. Pack another of eggs on top of
  37. this and continue in this fashion until all the eggs are packed.
  38. Pour the pickling brine over the eggs until it is covering the eggs
  39. completely. Put the lid on the container and allow it all to cool
  40. completely.
  41. Once cooled, transfer the eggs to your refrigerator for at least 7
  42. days before enjoying your delicious pickled eggs. This gives the
  43. brine and spices a chance to really permeate the eggs making
  44. for a memorable meal.
  45. The eggs will last for months under refrigeration.
  46. That’s it for today folks, please like, subscribe and share, and
  47. we’ll see you again real soon.


How to hard Boil Ostrich Eggs – How to Sous Vide Ostrich Eggs – @Whats4Chow

How to hard Boil Ostrich Eggs - How to Sous Vide Ostrich Eggs - @Whats4Chow
Recipe type: Eggs
Serves: 2
Today we’re going to hard boil an ostrich egg, and at the same time, we’re going to sous vide another ostrich egg in my big digital pot.
  • Ostrich Eggs
  • Vinegar
  • Water
  1. How to Hard Boil Ostrich Eggs – How to Sous Vide Ostrich Eggs - @Whats4Chow
  2. Hi and welcome to episode #641 with
  3. Today we’re going to hard boil an ostrich egg, and at the same
  4. time, we’re going to sous vide another ostrich egg in my big
  5. digital pot. Before I started on this journey, I searched the
  6. internet to see what information was available on both
  7. methods, and only found a little info on boiling the eggs. The
  8. consensus for boiling seems to be 90-120 minutes.
  9. As far as sous vide goes, there is absolutely nothing on the web,
  10. so I did some calculations of my own, based on how I’d sous
  11. vide a thick chunk of meat similar in weight and size to the egg.
  12. The closest I came was a large pork knuckle of 1.8kg and roughly
  13. the same size as the egg. I have done hundreds of those very
  14. successfully, and the timing / temperature combination for
  15. those was 13 hours at 73c --- so that was my starting point.
  16. I also added a cup full of vinegar to each pot in the hope that
  17. the vinegar would weaken the shell a little and make it easier to
  18. peel after the cooking process was complete.
  19. I brought a large pot of water vinegar solution to a boil and
  20. placed the egg in the water, set my timer for 2 hours and
  21. carried on preparing the sous vide pot. You may have noticed
  22. that the egg was floating. This is never a good sign with any egg,
  23. as it means the egg is near or past it’s sell-by date. It was too
  24. late to turn back, so I continued.
  25. Here I raised the temperature to 73c and placed in the egg in
  26. the pot. I put the lid on and set my timer for 13 hours.
  27. After 2 hours, I removed the egg in the boiling pot from the
  28. water and immediately plunged it into a large bowl of iced
  29. water. This halts the cooking process, and also helps loosen the
  30. membrane that sits between the shell and the egg. I let this cool
  31. for 60 minutes, and proceeded to peel the egg.
  32. I did this by chipping a line into the shell using my butcher’s axe,
  33. but you could use anything like this, including the back of a
  34. cleaver or heavy blade knife.
  35. As I suspected, the egg was off…. Rotten, and half of the egg’s
  36. mass had already wasted through the porous shell. At least it
  37. allowed me to practice the peeling part of the exercise.
  38. And, despite this all, the egg appeared to be properly hard
  39. boiled, with a firm white, or in this case brown, and firm yolk.
  40. Another 11 hours later,
  41. I removed the sous vide egg from the cooker and plunged this
  42. into a bowl of iced water. Once again I left this for 60 minutes to
  43. cool. I noticed immediately that the vinegar in the water had
  44. almost totally softened the outler layer of once shiny enamel on
  45. the shell, and this could simply be rubbed off.
  46. I chipped a line into the shell and started to peel it away. This
  47. egg did not float at all, but did have a pronounced air sac at the
  48. bottom end, indicating that it was pretty close to it’s sell-by
  49. date. An interesting point to note is just how thick the
  50. membrane is.
  51. I cut through the egg and found that the sous vide time was just
  52. short. The white of the egg had not set entirely, and there was a
  53. small under-cooked patch in the centre of the yolk.
  54. On the second day, I ran out to our local ostrich farm and
  55. grabbed another 2 eggs, this making sure they had just been
  56. laid.
  57. The first egg was processed exactly the same as the boiled egg,
  58. but the sous vide egg I adjusted the process to counter the
  59. under-cooked result in the first test. I decided to increase the
  60. sous vide temperature instead of increasing the time. I
  61. increased the temperature to 80c for 13 hours, and everything
  62. worked out just fine.
  63. The boiled egg was disappointing in appearance, with the white
  64. having a dull grey color, however the sous vide ostrich egg was
  65. much better, with a more pleasing color and better texture.
  66. It is important to note that if you want a nice clean cut through
  67. the yolk, you will need to use a wire cutter, not a blade.
  68. Here is a little serving suggestion I put together – sliced ostrich
  69. egg served with crispy bacon, sausage, tomato and mustard
  70. mayo sauce.


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