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Pickle Me Tuesday: Indian Spiced Brine Cured Eggs

Brine Cured Eggs with Indian Spices

Pickle Me Tuesday! My new favorite day of the week. This week isn’t exactly a ferment but rather a cure. The amount of salt in this means virtually no microbial action is going on. So the end product of this is not probiotic just super tasty.

I ran across this idea for brine curing eggs here at Christine’s Recipes. Very intriguing! These eggs are cured raw in their shells unlike my Purple Pickled Eggs which are hardboiled and peeled.

I started a batch following her recipe, leaving out the wine because I didn’t have any. I’ll have to try adding wine next time because apparently it’s supposed to cause the yolk to turn a vibrant red/orange. I also just cured mine in the fridge. Raw eggs at room temp for a month freaks me out a little. They cure just fine in the refrigerator.

I was curious if the flavor of the spices would actually get into the egg. Anise has a pretty strong flavor so it would be easy to detect if it did. After waiting a month (waiting is the hardest part), I boiled up an egg and lo and behold, yes! The flavors do permeate the shell into the egg. Not overpowering at all but perfect.

Pickle Me Tuesday: Brine Cured Eggs with Indian Spices

So now of course I have to play with the spices. The first thing that came to mind is Indian spices. If you have white shelled eggs, the turmeric will stain them an awesome orange. I only had brown eggs so they just ended up a little darker. Again, after waiting my month, I boiled up an egg and again, the flavors made their way into the shell and it was amazing.

I was hoping the month long soak would make the eggs easy to peel but it didn’t. Sadly they were awful to peel. The next batch I boiled, I did in my Magic Awesome Pot (I still think they should change the name of the Instant Pot to the Magic Awesome Pot). Better but still annoying.

**Warning** The texture of the eggs is weird. The taste is good but the texture is strange. I would suggest making a small batch at first to see if you like them.

If you can locate all these spices (fenugreek and curry leaves aren’t the most widely available spice here in Middle-of-Nowhere, ND) feel free to leave some out.

 Brine Cured Eggs with Indian Spices

 

Indian Spiced Brine Cured Eggs

Ingredients

  • 1/2 tsp turmeric (1 tbsp grated turmeric if using fresh)
  • 1/2 tsp fenugreek (optional)
  • 1/2 tsp mustard seed
  • 1/2 tsp peppercorns, whole
  • 1/2 ginger (1" knob of grated ginger if using fresh)
  • 1 tsp red pepper flakes
  • 1 tsp cumin
  • 4 curry leaves (optional)
  • 1/2 cup salt (Himalayan salt is preferable)
  • 2 cups filtered water, plus a little extra to top
  • About 12 eggs (as many as will fit into a 1.5L Fido jar)

Instructions

  1. If using farm fresh unwashed eggs, gently wash them. Check each egg for any cracks.
  2. In a small saucepan, add salt, spices and water. Bring to a boil.
  3. Remove from heat and let steep until brine is back to room temperature.
  4. Gently place eggs in jar to just below the shoulder.
  5. Pour brine over eggs. Use a weight to keep eggs below the brine.
  6. Place in the fridge and leave for about 30-40 days. After 30 days, boil one egg. If it is the right amount of salty taste begin using eggs. If not salty, leave for another 4 days and test again.
  7. To hard boil the eggs in a pressure cooker, bring cooker up to pressure and cook for 5-8 mins, depending on how hard you like your eggs. 7 mins is my magic number.
http://www.picklemetoo.com/2015/02/10/indian-spiced-brine-cured-eggs/

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3 comments to Pickle Me Tuesday: Indian Spiced Brine Cured Eggs

  • el

    Do you think these new stainless steel lids that Primal Kitchen are making for mason jars will be just as good as the Boss jars?

  • Ton

    HI,

    Love your site with the many excellent recipes for fermenting.

    I am somewhat confused with the recipe of the “Indian Spiced Brine Cured Eggs” in which the eggs are boiled TWICE.
    That is, before they are being pickled and – once again – after they have been pickled.

    Is this correct?

    Cheers,

    Ton

  • Jill Schultz

    I want to ferment beets. Do I use them raw? Can I peel them? Any suggestions would be appreciated!

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