I live in the Washington, DC area. It is an urban area that is a vibrant melting pot of culture. I’m within walking distance of plenty to eat and drink – you name it, we’ve got it. And although, I have become quite obsessed with my vegetable garden, it’s far from farm life. Luckily, because we are surrounded by VA, WVA, MD, PA … we do have farmer’s markets. So with that being said… Guess what? It is spring and the farmers are out!
I recently stopped by a farmer’s stand to pick up some fresh farm eggs! They are absolutely gorgeous and taste amazing.
And lately, I have come across some really fabulous egg recipes. Turmeric Pickled Eggs has been on my mind! The minute I saw the whites of the eggs, yellow from the super spice turmeric, I knew I had to try.
This recipe is written by Heidi Swanson.
- 1 1/3 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon fine grain salt
- 2 teaspoons ground turmeric
- onion or shallots thinly sliced (I used red onion)
- 1 table whole peppercorn
- scallions for garnish
- 6 hard boiled eggs
- In a medium size sauce pan bring water to a boil.
- Slowly and gently drop while eggs in pan with boiling water.
- Cook eggs for 6-7 minutes.
- Once cooked transfer eggs to an iced water bath, this makes it easier to peel off shells.
- Peel egg shells off.
- Now in the sauce pan, add Apple cider vinegar, water, sugar, salt, and turmeric. Simmer until sugar dissolves.
- Chop onions/shallots, put them in a mason jar.
- Put eggs in mason jar.
- Pour vinegar turmeric mixture in mason jar over eggs.
- Let sit in refrigerator. Eggs last up to 1-2 weeks in refrigerator.
- Half eggs and eat with chives, sea salt and pepper. You can also devil the eggs, or use them on top of salads.
What is your favorite way to eat eggs?