Sriracha and lime pickled eggs
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Makes 6
With just a little bit of time and effort, and a few store cupboard ingredients, you can transform a pack of eggs into punchy pickled treats to add to noodles, salads or simply have as a delicious snack!
For this recipe you will need a 500ml/18fl oz sterilised jar. For information on sterilising see the Recipe Tips.
By Elly Curshen
Ingredients
- 6 free-range eggs
- 150ml/5fl oz red wine vinegar
- ½ tsp sea salt
- few grinds black pepper
- 1 lime, juice only
- 3 tbsp sriracha
Method
Place the eggs in a small pan of cold water and bring to a boil. Reduce to a gentle boil and then cook for 8 minutes.
Meanwhile, boil the kettle and pour 150ml/5fl oz boiled water into the jar and leave to cool a little before adding all the remaining ingredients. Give the jar a good shake to combine everything well.
When the eggs are ready, pour away the hot water and place the pan under the cold tap to cool down the eggs. Peel carefully, add to the jar and place in the fridge.
Give the jar a couple of gentle mixes every few days. After 24 hours, they’ll have firmed up, started to absorb the flavour of the pickle and be ready to eat. However, wait longer and they’ll get even better – after a week or two, they’re perfect! They’ll keep in the fridge for up to 3 months.
Recipe tips
Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs.
To peel the eggs – tap the egg a few times, then roll on the counter to crack the shell all over, before carefully peeling the shell away.
A quick noodle dish is a great way to use the pickled eggs – place 50g/1¾oz dried noodles in a deep bowl and cover with 500ml/18fl oz boiling water. Cover and leave for 3 minutes, stirring occasionally, to separate the noodles. Add 1 tsp soy sauce, 2 heaped tsp miso and 75g/2½oz roughly chopped pak choi plus one pickled egg, cut in half. Cover for a couple more minutes. Taste and adjust – you might want to add some fresh coriander, a bit more soy or sriracha or perhaps some chilli crisp.
