Here’s a recipe that could be lovely for an Easter Sunday breakfast or brunch. It combines the fun and colour of decorated eggs with great flavour, which for me is a win-win situation. You can make a batch of these and use them through the week as a topping on toast or a rice bowl, on top of a noodle soup or chopped up in a salad.
I found the recipe on Heidi Swanson’s great blog, and as with everything else I’ve come across through her, this is an amazing recipe as well. It’s an easy way to add protein to your meal, and a great way to bring edible colour to the table this Easter.
The only change I made to the recipe was to reduce the amount of turmeric—I’ve used the fantastic Pragati turmeric we have in-store and as always, reduced it by half. Just looking at these bright neon yellow eggs makes me smile—and they taste quite amazing too. I’ve topped them with pickled onions, a wild garlic pesto and some sesame seeds. You can experiment with the toppings though, and push them any direction you’d like to go. Another slight deviation I made on the original was to cook the eggs slightly jammy—I knew the vinegar would make the white firm up, and I wanted to see how the eggs would taste with creamy rather than hard-set yolks. Feel free to cook them as you’d think best. I’m including both versions below the recipe.
Pickled turmeric eggs
1 1/3 cup apple cider vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon Pragati turmeric
1 teaspoon salt
1 tablespoon whole peppercorns
1/2 onion, thinly sliced
6 boiled eggs
Combine the vinegar, water, sugar, salt and turmeric in a small saucepan. Bring to simmer on a medium heat and stir to dissolve the sugar.
Meanwhile, place the onion slices, peppercorns and peeled boiled eggs into a large glass jar. Pour the vinegar mix over and stir gently to combine everything together. Secure the lid and swirl the contents around gently to coat all the eggs. Place in the refrigerator and allow to set atleast overnight. The eggs will keep for 10—14 days in the fridge.
Slightly jammy eggs
Heat enough water to cover all the eggs in a small saucepan or pot. Once the water comes to a boil, gently lower the eggs in, and cook for 7 minutes (medium sized) and 7:30 minutes (larger eggs). Remove from heat, pour off the boiling water and cover with ice cold water and allow to sit for a minute. Drain and allow to cool on a kitchen towel.
Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.