Right for the Easter holidays the sun is coming out, bringing the nature to sprout and blossom. The warming sun goes straight into our heart after the long winter cold. The landscape is covered in green, white and yellow.
And what would the Easter holidays be without coloured eggs that have to be searched for in the fresh grass?
These pickled eggs aren’t hard to find, the bright yellow colour guides the way! But the turmeric doesn’t give them only a nice colour, but also a subtle spicy taste. Together with the sour, slightly sweet brine the eggs are pickled in, those hardboiled eggs are lifted up to new hights. If you’re still looking for some fancy, but not too complicated recipe for your Easter brunch, this could be it! But they are a real allround talent: egg salad, sandwich, salad topping, you name it.
I wish you all bright, sunny, colourful Easter holidays!
Pickled turmeric eggs
[inspired by this recipe]
4-6 eggs (use fresh eggs), 160 ml vinegar, 100 ml water, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon black peppercorns, 2 teaspoons turmeric, 1 shallot
First boil eggs until hard and peel them. Transfer to a glass jar. Peel and chop shallot. In a small saucepan mix all other ingredients and bring to boil. Pour the mixture over the eggs, close lid and refrigerate. Give them a gentle shake from now and then.
The eggs are slightly pickled after half a day; they keep for about 10-14 days.