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.
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,
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.
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| Thai pickled eggs on left Moroccan Spiced on right. |
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,
Wow, this really sounds very different and good.
ReplyDeleteNice, that I found your blog!
Nana
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!
ReplyDeleteHere is one you can try for 6 eggs:
ReplyDelete1 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.
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!
ReplyDelete