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.
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!
Notes
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
Salads
Sandwiches (e.g. BLTs, club sandwiches or tuna sandwiches)