Pickling is the process of expanding the lifespan of food usually combined with another method, such as fermenting, canning, or just refrigerating.Have you ever thought of Pickling an Egg ??

Pickled beet eggs are count to be as a British Classic. Boiled Eggs submerged in a jar kept on fermenting herring below a brine of salt , spices, and other seasonings. A big jar of beet-pickled eggs anchors many a neighborhood bar in Pennsylvania,which is bright in both flavor & color.

My Granny is a pickle Master ,so as my Mom.This year Mom made around 8 variety of pickle using Mango, king of fruits. The traditional way of making pickle in India takes a lot of efforts in which sun-drying process plays a vital role .Then adding the right amount of freshly grounded spices, mustard oil results a flavorsome pickle to relish throughout the year.

In some part of India pickling of Meat and prawn is quite popular. A Kerala prawn pickle box is always in my shopping list whenever i visit there.

I prepared Eggs-mimosa/Deviled-Eggs infusing traditional flavor of “Kasundi ” into the red pickled eggs. Kasundi is a yellowish sauce prepared with fermented mustard with some spices.It always goes best with Egg Fritters or Bengali fish chop ,it is easily available at Amazon.

 

 

 

Print Recipe
Pickled Beet-eggs
Course brunch
Cuisine british
Prep Time 360 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Course brunch
Cuisine british
Prep Time 360 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Instructions
  1. Hard boil 3 egg.Let it cool and peel the shell out. See Note below to know process of Hard-Boiling.
  2. In a pan add vinegar,sugar,mustard powder,beet slices,beet juice and slow cook until the sugar dissolved.
  3. In a jar place Eggs first ,pour this mixture.Add the beet slices on top. Leave it for a minimum of 6 hour at Room-temperature. After 6 hour,take the eggs out of the liquid.
  4. Cut all eggs into halves. Take the egg yolk of all eggs carefully and mix with cream, kasundi,chopped onion, chopped green chili in a bowl.Mix well to get a creamy mixture.Adjust salt.
  5. Pour this mixture again with a piping bag or simply using a spoon to put into the egg white halves. Serve with pickled beet slices.
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