Chipotle chili pickled eggs – Freddie Janssen, Pickled

MAKES

10 eggs

TAKES

Cook 37 minutes
Rest 3 days

RECIPE

10 medium eggs
500 ml cider vinegar
2 garlic cloves, peeled
1 white onion, quartered
5 tinned chipotle chillies in adobo sauce
2 dried chipotle, ground
1 tbsp sea salt
2 tbsp granulated sugar

1

In a medium-sized pan of water, place the eggs and bring to the boil. Cook over a medium to low heat for 7 mins, then drain.

Transfer to a bowl filled with ice-cold water to cool down.

Peel the eggs in the water (this will help to keep the egg whites perfectly smooth) and transfer to a clean jar.

2

Combine the vinegar, garlic, onion, salt, sugar, chillies in adobo sauce and ground chipotles with 500ml water in a pan and bring to the boil.

Simmer for about 30 mins over a medium to high heat, until the onion becomes translucent.

Remove the vinegar-brine from the heat and immediately pour over the eggs in the jar.

3

Put on the lid and leave to cool to room temperature, then refrigerate for three days.

Serve with a packet of your favourite crisps.

Recipe from Pickled
by Freddie Janssen
£15, Hardie Grant