Curried Carrot-Pickled Eggs
Ingredients
-
2 carrots
-
6 large eggs
-
1 cup water
-
2 tablespoons sugar
-
1 cup white vinegar
-
1 teaspoon kosher salt
-
1 tablespoon curry powder
Tools
-
tongs
-
measuring spoons
-
large bowl
-
chopping board
-
knife
-
liquid measuring cup
-
pot
-
vegetable peeler
-
slotted spoon
-
resealable jar
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Slice the carrots
If desired, peel the carrots. Cut the carrots crosswise in half, then cut each piece in half lengthwise. Lay the pieces flat-side down on the chopping board, then thinly slice lengthwise into long strips. Add the strips to the resealable jar.
2 carrots
knife
resealable jar
vegetable peeler
chopping board
Place eggs on the June shelf
Arrange the eggs directly on the middle shelf of the June Oven, evenly spacing them across the shelf. Confirm the quantity of eggs using the button below.
6 large eggs
June Oven
Hard roast the eggs
Roast the eggs 24 minutes until they are hard-cooked. June will notify you when your eggs are ready.
Prepare the water bath
While the eggs cook, fill the base of a salad spinner or large bowl with water. Add the ice cubes. Set the basket of the spinner or a colander in the water.
large bowl
water
ice cubes
Cool the eggs
Using tongs, carefully remove the eggs from the oven and place them in the bowl of ice water to stop the cooking process. Let the eggs sit in the ice water for 10 minutes.
tongs
Peel the eggs
Gently crack the egg on the table or side of the bowl. Peel the eggs in the ice bath. Pull the basket or colander from the ice bath. Discard the shells. Add the peeled eggs to the jar with the carrots.
Start the brine and add the aromatics
To the small pot, add the water, sugar, vinegar and salt. Bring to a simmer and cook until the sugar and salt have dissolved, 3-5 minutes, stirring frequently. Add the curry powder, coriander seeds, mustard seeds, crushed red pepper and cardamom pod. Stir to combine. Remove from the heat and let cool for 5 minutes.
1 cup water
1 cup white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
liquid measuring cup
measuring spoons
pot
1 tablespoon curry powder
2 teaspoons coriander seeds
1 teaspoon yellow mustard seeds
½ teaspoon red pepper flakes
1 green cardamom pod
Pickle the eggs
Pour the brine over the eggs and the carrots. Make sure the liquid fully covers the eggs and tightly seal the jar. Let the jar cool completely before transferring it to a refrigerator to pickle at least 24 hours before serving.
Serve
Rinse the eggs under cool water before serving to rinse off any ground spices and serve the pickled eggs and carrots chilled. The eggs will keep in the refrigerator up to 3 weeks.
