Thursday, 22 November 2007

Pickled eggs with a slight asian twist

I have a bit of a plethora of eggs at the moment and, having already thrust half a dozen on a friend, I still needed to use up some.

So, I went for something obvious.. pickled eggs. A search on the internet produced some interesting recipes, including some including beetroot which looked rather fun. But I didn't have any beetroot, or bay leaves, or pickling spices. But am I the sort of person that would let a little thing like that put me off? Never! So here is the recipe I invented, and I must say that the pickling liquid tastes great... I will let you know how the eggs taste in a day or two.

Pickled eggs with an Asian Twist

6 eggs, boiled and peeled
1/2 cup cider vinegar
1/2 cup red wine vinegar
1/8 cup brown sugar
1/8 cup white sugar
2 lime leaves
1 small piece of dried galingale
2 teaspoons dried lemon grass
a pinch of dried birds eye chillis

After boiling and peeling eggs, place in a wide mouthed jar (I had to use a plastic container having no glass jars around!). Put all the other ingredients into a small pot and bring up to a slow boil.

Boil for 5 minutes, then pour over the eggs. Pop the lid on and keep in the refrigerator for at least two days before eating.

1 comment:

Cynthia said...

I've heard of picked eggs before but never had it. I'm wondering if I should try it :)