Chilli Pickled Eggs
Ingredients
- A pickling jar
- A dozen eggs (chicken or quail)
- 2 cups white wine vinegar
- 2 tsp chopped garlic
- 2 tsp salt
- 10 whole peppercorns
- 6-8 whole allspice berries
- 2-4 whole cloves
- 1 tsp mustard seeds
- And most importantly, chilli oil! (I use about 3 tsp but you can use as much as you like!)
I have just recently learnt how to make the most bussin pickled eggs ever and I’ve made 2 batches so far. I will teach you how to also make the most bussin’ pickled eggs. Please trust me on this one tho okkk? 🙏
Instructions
I follow this recipe but add my own little changes; so big ups to Ashley Adamant for this one.
How to boil your eggs correctly
This is real embarrassing to admit, but it took me a while to learn how to boil chicken eggs correctly. I could boil quail eggs just fine and have made a batch of this with quail eggs which was fantastic, but the chicken eggs ended up looking like the egg in the cover, the shell was stuck a lot to the egg when I was peeling them! My process was just pouring freshly boiled water from the kettle on top of my eggs and then leaving my timer on for 10 minutes, then putting in a bowl of cold water and peeling, and this wasn’t working.
So, how I managed to make perfect boiled eggs is I boiled my water and poured it in a pot BEFORE I put the eggs in, I had the water on high and boiled the water until I saw the water simmering, and THEN I added the eggs and started the timer, then transferred into cool water at the end. My eggs were also about a week old, not fresh new eggs! - I’ve yet to prove this as I boil my eggs in batches but I think this is the correct method.
So; Boil your eggs (I usually do 9 as that fits nicely in my jar), peel them, and pop them aside.
How to prepare the brine
So, just like Ashley’s recipe, this step is super duper straight forward.
In a pan, pour in your white wine vinegar, garlic, salt, whole peppercorns, allspice berries, whole cloves, mustard seeds, and chilli oil (as much as you like - I recommend 3 tsp).
Once this is all in, turn the hob on to medium-high, and leave that to boil.
You might want to do your eggs and brine seperately, as if you do them at the same time in the same room, the smell of the white wine vinegar might be too strong and get to you a bit, it isn’t very plesant.
How to combine, letting it sit.
Once the salt has dissolved in the brine, and its boiled for a couple of minutes, turn off the heat and let it sit for a couple minutes.
Prepare the jar you want to pickle in. Make sure it is nice and clean, and fill it up with your boiled eggs. Then, pour your brine over the top, careful though its super hot!
Let this sit on your counter top, slightly ajar to cool down before popping in the fridge to eat over the next week!
Good things to know
Try to resist eating them as soon as you’ve made them! Let them sit in the brine for a couple days. After a couple days, they come out this beautiful brown-red stained egg colour and taste so good!