Spicy Pickled Eggs
| Serves: 10 | Course: Accompaniment | Machine: Cooking Machine | Total time (min.): 9 hours 25 |
A chippy staple with a spicy twist; these pickled eggs will add a tangy kick to any salad or antipasti board. Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.
Ingredients
- 1 Red Chilli
- 3kg Water
- 400ml White Wine Vinegar
- 200g Water
- 18g Salt
- 90g Sugar
- 1 tablespoon Chilli Flakes
- 4 Bay Leaves
- 1 tablespoon Black Peppercorns
- 1 tablespoon Mustard Seeds
- 300ml Malt Vinegar
- 10 Eggs
Tools
- Cooking Chef XL
- Jar
Method
- Add water into the appliance bowl, fit the splashguard
- Heat - 10 minutes, 130ºC, speed Off
- Then add eggs
- Cook - 12 minutes, 130ºC, speed Off
- Remove the eggs and cool under running cold water
- Peel the eggs and transfer to a sterilised jar
- Clean the appliance bowl and fit the Stir Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Heat until the sugar and salt are dissolved - 5 minutes, 110ºC, speed Stir 1
- Pour the liquid into the jar of eggs
- Chill in the fridge overnight
- Serve