Chipotle pickled eggs

Chipotle pickled eggs

By
From
Pickled
Makes
10 eggs

When I moved to London eight years ago I spent many Sunday afternoons (ok, and Friday and Saturday nights) at pubs in east London, drinking pints, eating scampi fries, pork scratchings and salt and vinegar crisps. A friend then opened me up to the world of pickled eggs. According to him, the only way to eat them is to drop the egg into a bag of crisps, shake it around, and consume with your beer. This is a jazzed up version of that, with chipotles added to the regular vinegar-brine, and tortilla chips instead of normal ones, because that makes the most sense if you’re going for a Mexican-British hybrid snack. Serve to friends with ice-cold beers or Missy Flynn’s Tepache.

Ingredients

Quantity Ingredient
10 medium eggs
500ml cider vinegar
2 garlic cloves, peeled
1 white onion, quartered
1 tablespoon sea salt
2 tablespoons granulated sugar
5 tinned chipotle chillies in adobo sauce
2 dried chipotles, ground

Method

  1. Place the eggs in a medium-sized pan of water and bring to the boil. Cook over a medium to low heat for 7 minutes, then drain. Transfer to a bowl filled with ice-cold water to cool down.
  2. Peel the eggs in the water (this will help to keep the egg whites perfectly smooth) and transfer to a clean jar.
  3. Combine the vinegar, garlic, onion, salt, sugar, chillies in adobo sauce, ground dried chipotles and 500 ml of water in a pan and bring to the boil. Cook and simmer for about 30 minutes, over medium to high heat, until the onion is translucent.
  4. Remove the vinegar-brine from the heat and immediately pour over the eggs in the jar to cover well. Put on the lid and let cool to room temperature, then refrigerate for 3 days before eating. The pickled eggs will keep for up to 1 week. Serve with a packet of your favourite crisps!
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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