Turmeric Pickled Eggs

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Ever since I was offered a homemade pickled egg by a co-worker years ago, pickled eggs have been among my most favorite edibles. And like most anything homemade versus the store-bought variety, I especially prefer pickled eggs made according to someone’s traditional recipe to just about any deli version. Here at my house, we have even made pickled eggs using red beets organically grown in our garden, resulting in the most vividly-colored pickled eggs I have ever seen.

After consuming countless pickled eggs made according to the usual formula, i.e., immersed in a vinegary brew, with red beets ultimately imparting their strong color and a few additional ingredients added for more flavor, I wondered what it would be like to use turmeric in place of the beets. I could easily foresee turmeric’s yellow hue leaching into the white portion of the hard-boiled eggs which would be used, but the problem was that I didn’t actually have any real recipe as a reference. I did try my hand at it nonetheless on one occasion. I basically simmered a mixture of vinegar, sugar and turmeric, which I then poured into a jar with several hard-boiled eggs, allowing it all to cool down to room temperature before refrigerating it. In the end, I was highly disappointed in the result. Even after several days the eggs had little taste, and they hardly had the stark yellow coloration I had hoped I would see.

I long figured it was all a lost cause until I recently discovered a genuine recipe for turmeric pickled eggs, many thanks to Goop.com. I’ve become so interested in this recipe that I’ve elected to share it here, with my own slight tweaks:

The ingredients:

2 teaspoons of ground turmeric
1 teaspoon of kosher salt
1 teaspoon of coconut sugar (you could use regular table sugar instead)
2 shallots, sliced thinly
2 crushed cloves of garlic
1 dried chili de arbol
several black peppercorns
1 cup of apple cider vinegar
1/3 cup of water
6 boiled eggs, cooked and peeled

The instructions:

First, obtain a large heat-safe bowl and also a large jar, one big enough to hold the six eggs, with a lid. Leave the vinegar, water and eggs aside for now and mix everything else in the bowl. In a small pot, warm the vinegar and water until it only reaches the simmering level. Pour the simmering-stage liquid over the ingredients in the bowl and allow the mixture to cool down to room temperature. Place the six boiled and peeled eggs into the jar, and then carefully pour the cooled pickling medium into the jar until all the eggs are immersed in the liquid. Cap with the lid and place the jar in the refrigerator from anywhere from a few hours to several days (the latter will naturally yield a better pickling effect).

I’ve made many a simple meal out of a few pickled eggs and a couple pieces of buttered toast. I very much find it a winning combination.  With this turmeric-bearing recipe, you can enjoy pickled eggs while obtaining some of turmeric’s magnificent benefits.

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1 COMMENT

  1. These definitely caught my attention, Michael! As I said, I love the recipes you’ve been giving out since I read your tea post. It’s great that this can be good for breakfast and still get the benefits of turmeric at the same. This is really awesome and I’ll be trying this recipe out as soon as possible.

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