18 Dec 2007
Pickled eggs are common in Western countries.They have many ways to make egg pickles and store it for long. Though I make egg pickle with our usual pickle ingredients, it tasted good.But I prefer consume it within two days.
Ingredients and preparation.
hard boiled eggs 3
fenugreek powder 1/4 teaspoon
fennel seeds powder 1/2 teaspoon
asafoetida powder 1/4 teaspoon
cumin powder 1/4 teaspoon
chilli powder 3 teaspoons
turmeric powder 1 teaspoon
garlic cloves 6
ginger chopped 1/2 " piece
small onions 10
vinegar 3 tablespoons
sesame or coconut oil 2 tablespoons
mustard seeds 1 teaspoon
Boil eggs, remove shell and make small slits on it.
Grind garlic,pearl onions and ginger together to make a paste.
Heat oil. splutter mustard seeds. Saute ground paste in this.. Add all the powders , salt and stir.Pour vinegar into this mixture. Place eggs in this and stir slowly. Remove from fire. Keep eggs covered in the mixture for few hours. Then refrigerate. Use within two days.
Few things to remember-
You can see chopped garlic cloves, green chillies and small onions in the first picture. I just added them for a change. Dry roast the spices before you powder them. If you want to make the pickle little watery, add little more vinegar or boiled water. After few hours , if you find the masala in the pickle tastes salt less, check the eggs before adding salt again. Eggs soon absorb all the salt and if you add salt again it tastes too salty.