22 Dec Joe’s Spicy Dinosaur Eggs
Believe me when I tell you, pickled eggs taste way better than they sound. They are also really versatile – there are about as many combinations of pickle spice as there were dinosaurs! This is my favourite recipe, packed with flavour and a “moreish” vinegary aftertaste. Eat by themselves, chop into salads or (for the height of decadence) serve on your back deck with a cold pale ale and a plate of sweet potato crisps.
- 24-30 eggs
- 1-2 Spanish onion, sliced
- 2 large red chillies, sliced
- 6-8 small green Bird’s eye chillies, whole
- 1/4 cup fennel seeds
- 1/4 cup Mustard seeds
- 1/4 cup Himalayan salt
- 40 whole black peppercorns
- A few good splashes of Tabasco or another hot pepper sauce
- 1 tablespoon oregano
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 tablespoons crushed red chili flakes
- 4 bay leaves
- 4-8 cloves garlic
- 6 cups malt vinegar
- 2 cups raw apple cider vinegar (with the ‘Mother’)
Place eggs into a large saucepan and cover with 2-3 inches of water. Bring to the boil on high heat. Once boiling, remove from the heat and let it stand 10-15 minutes.
While the eggs are simmering, combine all the brine ingredients (except apple cider vinegar) in a separate saucepan and bring to the boil. Once boiling, turn down the heat and simmer for a few more minutes.
While the brine is simmering, “shock” the eggs with cold water and carefully peel the shells off. (If you are using farm-fresh eggs, let them sit for a week before boiling for easier peeling). Using a small, sharp knife, prick the eggs all over down to the yolk to allow the brine to seep in.
Combine eggs, brine and apple cider vinegar, in a boil-proof bowl (like stainless steel) and allow to cool. Once the liquid has cooled, transfer the eggs and brine into air-tight jars or tupperware for storing in the fridge.
The eggs should soak for a minimum of two days, but a week or more is best. Chef Adkins says the eggs will get better and better the longer they soak in the brine. They will also last for weeks in jar in fridge, so there’s no need to eat them straight after you open them (although they’re so delicious I often do!)
This is an awesome healthy snack or salad addition and a great source of protein. The apple cider vinegar is added once everything has been combined because the boiling process kills live enzymes (which we want to keep!)