Summary

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

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Instructions

1. 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.
2. Now boil the eggs hard for 10 minutes, then drain and peel them after they have cooled down a bit.
3. 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.
4. 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.
5. Now pour the eggs, the chilli and the stock into the glass and let it steep for a day.
6. 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.