By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This vibrant spiced pickled eggs recipe melts delicate curry spices with tangy pickle and turmeric. These would make an ingenious addition to kedgeree, or could be transformed into some particularly good scotch eggs, with a little patience.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Bring a pan of water to the boil and carefully add the eggs. Boil for 6 minutes then plunge into ice water. This will give a slightly runny yolk – if you'd prefer hard boiled, boil for 10 minutes
2
Place the rest of the ingredients in a pan and bring to a simmer, stirring until the sugar and salt have dissolved. Remove from the heat and allow to cool
3
When the eggs have finished cooking, place in iced water to cool quickly. Once cool, peel the eggs
4
Place the eggs into a sterilised jar and pour over the pickling liquor. Place a circle of greaseproof paper on top of the liquid to ensure the eggs are fully submerged in the liquid
5
The eggs will be slightly pickled after 12 hours, but after about 3–5 days they will be at their prime. They will keep for months if fully submerged in the brine
Pollyanna is a recipe developer at Great British Chefs and one-half of creative supper club Pickled Plates.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Curried pickled eggs
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?