Chipotle chili pickled eggs – Freddie Janssen, Pickled


10 eggs


Cook 37 minutes
Rest 3 days


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


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.


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.


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