Pickled Eggs La Maja
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 medium egg (s)
- 350 ml water
- 350 ml vinegar, (fruit vinegar)
- 1 tablespoon cane sugar, brown
- 3 tablespoon salt
- 0.5 tablespoon ½ curry powder, mild
- 4 chilli pepper (s), red
- 3 tablespoon chili sauce, sweet
- 2 dashes sesame oil, dark
- possibly ginger
- salt and pepper
- Sugar, brown
- parsley
- Lemon juice
Print Recipe
Pin Recipe Instructions
- First rinse a preserving jar (min. 1 liter) with hot water and then sterilize in the oven at 120 degrees for 15 minutes (with circulating air correspondingly fewer degrees). Then cool completely on a clean tea towel and allow to dry.
- Now boil the eggs hard for 10 minutes, then drain and peel them after they have cooled down a bit.
- Now bring the water, vinegar, 1 tablespoon of sugar, 3 tablespoons of salt and half a tablespoon of curry powder to the boil and stir - this is allowed to cook until the salt and sugar have dissolved. Then sift through a tea towel.
- Now cut open the chilli peppers, core them and cut into strips. If you like, you can also add a little ginger, but not more than max. 30 g, and then cut it into strips.
- Now pour the eggs, the chilli and the stock into the glass and let it steep for a day.
- The best way to do this is to make a sauce. Add the sweet chilli sauce, sesame oil, 1-2 teaspoons of lemon juice, 1 teaspoon of brown sugar, parsley and a pinch of salt and pepper in a bowl and stir into a sauce until the sugar and salt have dissolved.
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