Yellow Curried Pickled Eggs

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.

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
Pack eggs into a quart sized mason jar.  I was able to fit about 10 eggs in a jar.  Sprinkle spices in as you pack the eggs.  Cover with salt brine.  It’s important to make sure the eggs are fully submerged using a weight.  Cover tightly and let set for about a day.  Transfer to the fridge and let marinate for few days to a week before serving.  The longer they set, the more the color will leach in to the middle of the egg.  I suggest using these within a month (if they last that long).

Part of Freaky Friday, Friday Food Flicks, Fat Tuesday

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21 comments to Yellow Curried Pickled Eggs

  • I am intrigued. Do you use these where you would use a boiled egg, but just with better flavor and color?

    We do find a big difference in peeling and the age of the egg. We have laying hens and, right out the gate, those eggs are a disaster for peeling.


    • Melanie

      We use them just like we would a hard boiled egg. They keep longer than a plain hard boiled egg does so it’s a nice easy snack to have on hand. The curried egg in particular adds a lot of great flavor. I like them on salads.

  • Mary

    Salt the water when you boil fresh eggs makes them easier to peel.
    An easy way to cook eggs is to bring them to a boil, turn off the heat (if not gas, move them off the burner) and let set, covered, for 10 minutes. They will turn out perfect every time. Of course drain the hot water and ice water them to stop the cooking.

  • […] Me Too offered yellow pickled curried eggs which you might do with your boiled Easter eggs. Days before Easter in our house, our Easter eggs […]

  • Jeanne

    Did you peel the eggs before pickling, or after? Thanks.

    • Melanie

      Peel before. You can put them in with the shell and the color would make it’s way in to the egg but the lactic acid would eat away at the shell and make a bit of a yucky film of dissolved shell (we did a science experiment a few weeks ago about this).

  • Given my love for anything with Indian spices (and my obsession with eggs), I will surely love this combination! I’ve pinned and bookmarked and can’t wait to try for Easter (I celebrate next week, as I’m Orthodox Christian). Thanks for a great recipe 🙂

  • […] Yellow Curried Pickled Eggs from Pickle Me Too. I  just love colorful eggs that have been cultured and these look like they are delish! […]

  • Tina

    On the Curried Eggs, I noticed you have mustard seeds listed twice. Do you use a total of 1 1/2 teaspoons or is that a typo? Thanks, I really want to try this.

  • Susie

    This looks great! Can you tell me what you would use for a weight? Thanks!

    • Melanie

      I have a thick glass piece that fits right in the jar. I’ve also used the lid of a regular mouth mason jar to push everything under, held down with a shot glass full of water.

  • Sam

    Looks tasty, & I’ve just boiled a batch of eggs for it! Am I correct that you put the spices in whole?

  • Melanie

    I did try the salt in the boiling water trick, and it worked much better. I think I used about 2 T for 8 eggs. I’ve tried the regular pickled eggs, which taste just like an already salted egg, but this sounds intriguing. I also Pinned a ‘bake your egg’ link, that said to cook it at 325-350. I haven’t tried it yet. I wonder if it would work better at 350?

  • […] here had them? If so how did you make them? Yes, I have not tried them either but I do have a recipe. Or […]

  • Debra E

    When you transfer these eggs to the fridge, do you leave the airlock of a Pickl-it in place or should you plug it?

  • Leslie

    These are so good! I made more poor husband wait the week to try them. He bugged me daily about it, finally we were not disappointed the jar was empty in the sink the next morning when I got up I don’t know if that’s a good thing -I made a dozen. My kids really liked them too. I used yellow currie powder insteade of the termuric and added a teaspoon of paprika. Already got another batch in the fridge would love to leave them more then a weeek to develop the flavors but I know that will never happen. Added a pinch of cayenne pepper this time for a little kick. Thanks for all of your brilliant recipes!

  • First off, I have hens and now always steam my eggs. Around 13 minutes for large ones, and then drop in an ice bath. They peel easily.

    I made these last year at some point and then ended up making deviled eggs from them. They were a HUGE hit, disappeared in record time. I mixed the yolks with mayo, a dash of mustard and a little coriander, cumin and garam masala. So, they were Curried, Pickled, Deviled Eggs.

  • We eat alot of eggs, I find them much easier to peel if you peel them hot. I start peeling as soon as I can tolerate the heat of the egg on my skin without burning like a charm.

  • Nancy

    Eggs peel best this way’; start with room temp eggs, add hot water, let sit, begin slow boil for 10 min, pour off water and add cold water to pan. When you can handle them, whack each egg with edge of spoon on each end and around all. The large end has the air pocket. return to cool water for while. Later they will peel easiy, have had 2 doz peel with no problems. Have tried LOtS ways, this works.

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