分类: Breakfast

Curry-Spiced Eggs

7/24/2025

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Flavor Profile: Warm, aromatic, and mildly spicy with Indian-inspired flavors.

Ingredients:

10–12 large hard-boiled eggs, peeled
1 ½ cups apple cider vinegar
1 ½ cups water
2 tbsp kosher salt
1 tbsp sugar
1 tbsp curry powder (mild or hot, to taste)
1 tsp ground turmeric
1 tsp cumin seeds
1 tsp mustard seeds
1-inch piece ginger, sliced
1 small onion, thinly sliced
1 dried red chili (optional, for heat)

Instructions:

Make the brine: In a saucepan, combine vinegar, water, salt, sugar, curry powder, and turmeric. Heat until dissolved (5 minutes). Remove from heat.
Pack the jar: Layer cumin seeds, mustard seeds, ginger, onion, and chili (if using) in a clean quart-sized mason jar. Add eggs carefully.
Add brine: Pour the warm brine (about 3 cups) over the eggs, ensuring submersion. Leave ½ inch headspace.
Seal and store: Seal, cool to room temperature, and refrigerate for 4–7 days for flavor to meld. Consume within 1 month.
Serve: Pairs well with naan, rice, or as a bold side dish.

Notes: Curry powder varies in heat; taste your brine before pouring. For milder flavor, reduce curry to 2 tsp.

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Smoky Paprika and Chipotle Eggs

7/24/2025

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Flavor Profile: Smoky, mildly spicy, with a rich, earthy depth.

Ingredients:

10–12 large hard-boiled eggs, peeled
1 ½ cups apple cider vinegar
1 ½ cups water
2 tbsp kosher salt
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp chipotle powder (or 1 canned chipotle in adobo, chopped)
1 tsp black peppercorns
1 tsp cumin seeds
1 small red onion, thinly sliced
2 cloves garlic, smashed

Instructions:

Make the brine: In a saucepan, combine vinegar, water, salt, brown sugar, smoked paprika, and chipotle powder. Heat over medium, stirring until dissolved (5 minutes). Remove from heat and cool slightly (10 minutes).
Pack the jar: In a clean, sterilized quart-sized mason jar, layer garlic, peppercorns, cumin seeds, and onion. Gently add eggs, packing snugly.
Add brine: Pour the warm brine (about 3 cups) over the eggs, ensuring they’re submerged. Leave ½ inch headspace. Use a weight or parchment paper if eggs float.
Seal and store: Wipe the rim, seal, and cool to room temperature. Refrigerate for 3–7 days (3 for mild, 7 for bold flavor). Consume within 1 month.
Serve: Perfect for tacos, salads, or as a bold snack.

Notes: For less heat, reduce chipotle powder to ½ tsp. The brine may stain slightly due to paprika; shake gently every 2 days for even flavor.

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Dill & Turmeric Pickled Eggs

7/24/2025

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Flavor Profile: Tangy, garlicky, and herbaceous, perfect for a traditional pickled taste.

Ingredients:

10–12 large hard-boiled eggs, peeled
1 ½ cups white vinegar
1 ½ cups water
2 tbsp kosher salt
1 tbsp sugar
3 cloves garlic, smashed
2 tbsp fresh dill (or 2 tsp dried dill)
1 ½ tsp black peppercorns
1 tsp mustard seeds
½ small onion, thinly sliced
2 bay leaves
1 tbsp ground turmeric

Instructions:

Make the brine: In a saucepan, combine vinegar, water, salt, turmeric, and sugar. Heat over medium, stirring until dissolved (about 5 minutes). Remove from heat and cool slightly (10 minutes).
Pack the jar: In a clean, sterilized quart-sized mason jar, layer garlic, dill, peppercorns, mustard seeds, onion, and bay leaves. Gently add eggs, packing snugly but carefully to avoid cracking.
Add brine: Pour the warm brine over the eggs, ensuring they’re fully submerged (about 3 cups total). Leave ½ inch headspace. If eggs float, place a small piece of parchment paper or a clean weight on top.
Seal and store: Wipe the jar rim, seal with a lid, and cool to room temperature. Refrigerate for 3–7 days for optimal flavor (3 days for mild, 7 for bold). Consume within 1 month.
Serve: Great as snacks, on salads, or with crackers.

Notes: Gently shake the jar every 2 days to distribute spices. For heat, add 1 sliced jalapeño or ½ tsp red pepper flakes.

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Spicy Beet Pickled Eggs

7/24/2025

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Flavor Profile: Sweet, tangy, and spicy with a vibrant pink color from beets.

Ingredients:

10–12 large hard-boiled eggs, peeled
1 medium beet, peeled and sliced (or 1 cup canned beets, drained)
1 cup apple cider vinegar
1 cup water
½ cup sugar
1 tbsp kosher salt
1 tsp chili flakes (or 1 small dried chili, like arbol)
1 tsp black peppercorns
1 tsp coriander seeds
1 small red onion, thinly sliced
1 cinnamon stick (optional, for warmth)

Instructions:

Cook beets (if using fresh): Boil sliced beets in water until fork-tender (about 15 minutes), then reserve 1 cup of the cooking liquid. If using canned beets, skip this step.
Prepare the brine: In a saucepan, combine vinegar, water (or reserved beet liquid), sugar, and salt. Heat until dissolved, then remove from heat.
Pack the jar: Layer beets, onion, chili flakes, peppercorns, coriander seeds, and cinnamon stick (if using) in a clean quart-sized mason jar. Add eggs carefully.
Add brine: Pour the warm brine over the eggs, ensuring they’re submerged. Leave ½ inch headspace.
Seal and refrigerate: Seal the jar and let cool to room temperature. Refrigerate for at least 3 days for color and flavor to develop, or up to 10 days for maximum intensity. Store for up to 1 month in the fridge.
Serve: Slice for a stunning pink addition to charcuterie boards or salads.

Notes: The beets are edible and delicious alongside the eggs. For less spice, reduce chili flakes to ½ tsp.

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Curry-Spiced Eggs

Smoky Paprika and Chipotle Eggs

Dill & Turmeric Pickled Eggs

Spicy Beet Pickled Eggs

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