With Easter fast approaching, I wanted to get a bunch pickled purple eggs done and thought, “Why not try for other colors?” So I whipped up a batch with turmeric and one with paprika. I knew the turmeric one would turn out fantastic since it is a tried and true spice blend and turmeric is quite staining but the paprika I wasn’t not so sure of. They sure were pretty on my counter though. After a week of being in the brine, the turmeric turned out spectacular and tasted even better than I anticipated. The paprika on the other hand just barely tinted the egg. Not all is lost! Even though the paprika didn’t affect the color as much as I wanted it too, the taste is great. Both of these taste great on salads or by themselves. They also are excellent for egg salads.
I tried a couple little experiments with these eggs. First, I wanted to try baking the eggs instead of boiling or steaming because I did 24 at one time. While I can see this working, it ended up being not so great for me. The instructions I followed said to bake them at 325F for 30 mins. I did that but the eggs were still runny. I put them back in but I wasn’t sure how long and guessed wrong. Most of the eggs have little dark brown spots where they touched the pan and most were alight brown color allaround. Boo!
Next, I wanted to see if an older egg did truly peel more easily. I baked 12 that were about 3-4 weeks old and 12 that were only about a week old. There was a big difference. The older eggs did indeed peel much easier. My guess is because the shell is porous, air begins to enter the shell (you can tell how old an egg is by how much it floats) and the air pushes the membrane away from the egg. I really don’t know why, that’s just a guess.
Next time I boil eggs, I’m going to try this method from More Than Four Walls. It’s hard for me to keep eggs around long enough to get old, so I’m crossing my fingers that this method will be the answer. This will make the kids happy because they love hardboiled eggs but not peeling them. http://morethanfourwalls.wordpress.com/2012/02/27/how-to-hard-boil-fresh-eggs/
Yellow Curried Pickled Eggs
- 2 tsp turmeric
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1″ knob of ginger, sliced
- 1/2 tsp mustard seed
- 10 eggs
- Salt brine (4 tbsp salt in 1 quart of water, I use pink himalayan salt)
Paprika Spiced Pickled Eggs
- 1 tbsp paprika
- 2 garlic cloves, smashed
- 10 eggs
- Salt brine
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