Pickled eggs may not sound appealing to some of you out there, but hear me out. My Soft Boiled Turmeric Pickled Eggs are beautiful, packed with spicy-tangy flavor and have a perfectly oozy 7 minute yolk. They'll turn something as banal as avocado toast or a BLT into a real treat. Just try them!
Look, I know what you're thinking. Not long ago, if you had uttered the phrase "pickled egg" around me, I would've immediately thought of some smelly, dank dive bar in Chicago with a dusty-lidded gallon jar of yuck intended to "cure" hangovers. Then I discovered the beauty of Cafe Roze's Turmeric Eggs, which changed my outlook completely.
Table of Contents
Here in Nashville, we have an exceptionally vibrant restaurant scene. In fact, that was part of what drew me to the city in the first place. Sean Brock, Maneet Chauhan, and Tandy Wilson are just a few of the esteemed chefs who call Nashville home.
As someone who spent over 20 years in the restaurant industry and who has had the privilege of working for some of the best in the biz - looking at you, Margot McCormack and Guillermo Pernot - I can say unequivocally that Cafe Roze is a gem. Next time you're in Nashville, do yourself a favor and go. Oh, and order a turmeric egg for me when you're there.
Cafe Roze and Their Turmeric Eggs
Cafe Roze was, for several years, my respite from the storm. It was the place where I would go to enjoy brunch instead of slinging it myself. I asked sweet Amy to be my Maid of Honor there. That was where I met fellow industry buddies to get waited on for a change. I took my family there whenever they visited. It was my go-to daytime spot before COVID hit.
It should come as no shock, then, when I tell you that this charming little cafe was able to completely change my mind about an ingredient I once reviled. In my younger (and much wilder) days living and partying in big cities, pickled eggs were more crappy bar food - I use the term "food" loosely here - than haute cuisine.
Cafe Roze's Turmeric Eggs were a game changer. Rather than being made from overly boiled, grey yolked atrocities, these pickled eggs were made from perfectly jammy ovums. The pickling liquid not only imparted a beautiful golden hue, but also the punchy bite of turmeric mingled with bright coriander and acidic vinegar. It was love at first bite.
Once I tried these beauties, I had to order at least one every time I went. I put them on my burgers and sandwiches, my grain bowls, my tartines. I ate them solo as an "appetizer" and added them to my noodle bowls. Heck, I even ordered a few to go one day, so I could hungrily chow them in the car between shifts. Don't judge! They were my favorite indulgence.
At $3 a pop, though, I can no longer afford the luxury on a regular basis. And y'all? I've been jonesin' real hard for some of those turmeric eggs. So I set out to make a copycat version at home. I'm pleased to report that my version is pretty dang delicious and totally satisfied my yearning.
How to Make Pickled Eggs
This recipe is pretty straightforward. First up, you'll need to make your pickling liquid.
Making the Brine
Bring all of the brine ingredients to a boil in a small saucepan, and stir until the salt is dissolved. That's the whole shebang. Now you just need to pour it into a container that has space for your eggs and let it cool.
TIP: Don't rush here! You want the liquid to be cool enough that the eggs won't continue cooking once you add them to the brine.
The turmeric and some of the other spices will not fully absorb into the liquid. Don't fret if you see some sediment.
Boiling and Peeling the Eggs
As far as the eggs go, I'm a sucker for runny-verging-on-jammy yolks and fully cooked whites. For brunch, over medium eggs are my gold standard. When it comes to boiling, a 7 minute egg with a gelatinous, saffron colored yolk is where it's at. If you like your eggs more or less well done, check out this handy timing guide.
Bring your water to a vigorous rolling boil. Using a spider or slotted spoon, gently lower your eggs into the water. Set your timer immediately when you add the eggs. When the timer goes off, immediately drain the eggs and submerge them in cold water to stop them from cooking.
Once they are cool enough to handle, peel them. This is arguably the hardest part of the process. If your shells are tough to remove and you're getting a pockmarked egg, I feel your pain. I've tried everything from adding baking soda to the boiling water to blowing the eggs out of their shells.
The method that works best for me is a combination of several of the tips out there. First, let the eggs cool entirely. Don't worry, it only takes a few minutes in an ice bath. Second, crack the majority of the surface of the shell by gently tapping it on the counter all over. Dip the cracked egg back into the water bath for a few seconds before proceeding.
Next, find the air pocket where the egg and shell aren't touching. Now - here's my best secret - pull out your handy plastic camping spoon. Slide the edge of the spoon in on the air pocket side and use it to pull the membrane away from the egg white. Ever since I discovered this method on accident, my eggs have been pretty and pock-free.
Pickling the Eggs
Once your eggs are freed from their shells, simply submerge them into your cooled brine. Cover the container and pop them in the fridge. Allow them to soak for at least 24 hours and up to a week before serving. Enjoy!
TIP: Since the brine has some spice sediment, I like to give my eggs a gentle shake (or a few turns, if you have a waterproof lid) every day or so. This will also help to ensure that you don't end up with an egg that is only halfway colored by the brine.
Frequently Asked Questions
Yes! While you might have seen pickled eggs hanging out on a dusty bar like me, those eggs were cooked and processed to be shelf stable. Not so with my recipe. Since they have a soft yolk, you should definitely keep them in the refrigerator, and don't keep them longer than about a week.
Boy, are you in for a treat! These eggs add a punch of color, texture and massive flavor to anything you eat them with. Cut them in half and add them to just about anything you would add a hard boiled egg to. Like I said earlier, I used to eat these plain, but they are excellent when used as an ingredient, too.
Here are a few ideas of where to use your pickled eggs, but this list is in no way exhaustive. Add them to:
-Sandwiches (e.g. BLTs, club sandwiches or tuna sandwiches)
-Avocado toast or any other kind of tartine
-Lox and bagels
Seriously, these little guys are the kind of flavor powerhouses I rank up there with pickled red onions, preserved lemons and Peruvian green sauce. Keep them on hand to give just about any dish a quick flavor boost.
Need some more tickets to Flavortown? Check out these other delicious recipes:
- Orange Cranberry Jalapeño Relish
- Easy Mushroom Gravy
- Pickled Red Onions
- Peruvian Green Sauce
- Lazy Girl’s Cheesecake Dip
- Homemade Pumpkin Spice Latte Syrup (Keto and Paleo Friendly)
If you tried this recipe for Soft Boiled Turmeric Pickled Eggs, holler at me in the comments below. I'd love to know how they turned out for you!
If you're in the market for more yummy recipes delivered straight to your inbox, sign up for my email newsletter and you'll get notified whenever I post something new. You can also follow my kitchen adventures on Instagram, Pinterest or Facebook.
Soft Boiled Turmeric Pickled Eggs
- 6 Eggs preferably Certified Humane and organic
- Water, for boiling
- Bring enough water to boil in saucepan to be able to completely submerge eggs. Once boiling, lower eggs into water, cover pan and cook for 7 minutes. Immediately drain and transfer to ice water bath.When boiled eggs are cool enough to handle, gently peel them.
- Bring all ingredients for pickling brine to a boil in saucepan. Stir until salt dissoves, about 2-3 minutes. Pour into delitainer large enough to accommodate eggs and brine. Allow to cool to room temperature.
- When brine is room temperature, submerge peeled boiled eggs. Cover and refrigerate for at least 4 hours (preferably 24 hours). Enjoy!
- Pickled eggs should be used within 7 days of makin.
- These make a delicious and keto friendly snack on their own, but feel free to use them as an ingredient. Here are a few ideas of where to use your pickled eggs, but this list is in no way exhaustive. Add them to:
- Grain bowls
- Sandwiches (e.g. BLTs, club sandwiches or tuna sandwiches)
- Avocado toast or any other kind of tartine
- Lox and bagels
- Savory oatmeal