Thursday, November 24, 2011

Moroccan Pickled Eggs, the new champion!

Ever since my success at making balsamic coriander pickled eggs, I have been wanting to try a few more flavors.  Someone suggested Thai flavors, which sounded really good!  So, a few days ago I cooked up some eggs and made two new varieties of pickled eggs.  The first I used Thai green curry paste from a can some lime juice, fresh cilantro, garlic, and shallots.
For the second batch I used Ras el hanout, a Moroccan spice mix and shallot for the flavoring.


Ras el hanout requires a lot of spices to make, however recipes vary a lot so you can use what you have on hand as long as you have most of them. I made this spice mix a while back while slightly drunk. Later I couldn't quite recall what I was planning to do with it, so it has been waiting patiently on my spice rack (I used some on dry rubbed chicken wings, delicious). So when I was thinking about spiced pickled eggs this wonderful spice mix seemed an obvious choice.
Thai pickled eggs on left Moroccan Spiced on right.
The Thai flavored ones were okay. Yeah just okay, disappointing as I had had a lot of hope for them. I am giving them a few more days to pickle, maybe the flavor will develop more. I think that the canned curry paste was the downfall.  I should have used all fresh ingredients, but I didn't have any fresh ginger or chili's on hand at the time the pickling bug struck. Or maybe I thought they were just okay and not great, because I tried the Ras el Hanout Spiced eggs first.

These are the best so far! And a new and beautiful color!

The Recipe
Moroccan Spiced Pickled Eggs

1 cup red wine vinegar
1/2 cup water
1/4 cup sugar
1 shallot sliced thin
1 Tbs. Ras el Hanout (recipe here)

Hard boil, cool, and peel, 6-8 eggs.

Heat all ingredients to simmer, pour over 6-8 eggs in quart sized mason jar. Refrigerate, wait at least 2 days. Enjoy!

More Pickled projects for your enjoyment,

4 comments:

  1. Wow, this really sounds very different and good.

    Nice, that I found your blog!

    Nana

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  2. Thanks! I just made a batch of these to bring to my cooking club. I had to make sure and make extra so my husband wouldn't feel neglected. Can't wait to eat them!

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  3. Here is one you can try for 6 eggs:
    1 cup of white vinegar
    1 cup of water
    3 teaspoons of Tandoori spice mix (I personally use Sharewood's)
    minced garlic to your liking (optional)
    pinch of chili powder (optional, I like it HOT)
    1 tablespoon of balsamic vinegar

    Classic hardboiling, peeling and cooling of the eggs, but I pour the brine hot on the eggs and do not touch them for three days. Refrigerate.
    Eggs turn a nice orange :-) I've tried but not yet proofed the Moroccan brine and will the Balsamic kind pretty soon.

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  4. Thanks for the tip Doridar, I was just thinking about making a spicy pickled egg. Tandoori pickled eggs sound delicious. I will have to give it a try. Let me know how your Moroccan eggs turn out!

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