Thai Pickled Eggs Recipes

THAI PICKLED EGGS

Steps:

• Hard boil the eggs, strain and let stand to cool.
• Mix the water, thin soy sauce, black soy sauce in a four quart pot.
• Press the 4 cloves of garlic with a garlic press and place in the solution.
• Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).
• Remove the shell from the eggs and place in the solution.
• Add the pork to the solution.
• Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).
• For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.
• Serve with rice but best served with jasmine rice.

THAI DEVILED EGGS

Steps:

• Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water just to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white. Place the yolks in a medium bowl and mash with a fork until smooth.
• To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste.
• Spoon or pipe the filling into the egg whites and garnish with the cilantro before serving.

QUICK & EASYTHAI STYLE VEGETABLE PICKLE

Steps:

• Put the vinegar in a pan and heat it.
• Add the sugar & salt and stir to dissolve both into the vinegarLet the mixture cool.
• Meanwhile, put the sliced vegetables in a bowl.
• Now cover the vegetables with the vinegar and leave for about half an hour.
• Your mixed vegetable pickle is ready to be served.

SWEET PICKLED EGGS

Steps:

• Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
• Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
• Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.