Description
A twist on a classic pickled egg, but instead of the original flavor profile I infuse them with Asian flavors. These might just be my new found favorite, and just in time for an Easter surprise.
Ingredients
- 6 whole Eggs
- 5 cups Cold Water, Plus Additional
- 2 cups Soy Sauce
- 3 cloves Garlic, Smashed
- 2 whole Thai Bird Chilies
- 1 head Ginger, Roughly 3 Inches Long, Cut Into Coins
- 4 whole Inches Of Lemongrass, Smashed
- ½ cups Vinegar
- 1 pinch Red Chili Flakes
Preparation
Start by adding the eggs to a pot. Cover with about 2 inches of cold water, and place on the stove on medium high heat. Bring this to a simmer, then once it hits a simmer remove pot from the heat and let the eggs sit in the hot water for 11 minutes.
Add another pot to the stove and add the remaining ingredients. Bring this to a boil, then turn off the heat, and let cool.
Add cold water to a large bowl and dump in some ice. After the 11 minutes, remove the eggs from the pot with a slotted spoon and place gently into the ice water. This will allow the eggs to be easily peeled.
Allow eggs to cool. Carefully peel the eggs and set them aside.
Pour the soy sauce mixture into a sealable container that’s large enough to hold the soy sauce mixture and eggs. Add the eggs into the container. Seal, and place in the refrigerator for a minimum of four days.
After four days, take an egg out, and slice in half, and eat it by itself, or serve alongside a bowl of rice.
