Snack

Pickled eggs with turmeric and mustard seed

Name: Pickled eggs with turmeric and mustard seed
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 Eggs; 12 fl oz Apple cider vinegar; ½ oz Ground turmeric; ½ oz Yellow mustard seeds; ¾ oz Granulated erythritol; Bay leaves, two for the jar; Black peppercorns, a teaspoon; Sea salt, to taste; Water, about 1 cup for the brine

Two days in the jar and they are yellow to the yolk, sharp, and the most useful thing in the fridge — they keep a month and need no reheating, no plate and no decision.

1gnet carbs

10gfat

12gprotein

140kcal

Per serving25 minServes 6

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Ingredients

For the whole dish · serves 6

Eggs12
Apple cider vinegar12 fl oz
Ground turmeric½ oz
Yellow mustard seeds½ oz
Granulated erythritol¾ oz
Bay leavestwo for the jar
Black peppercornsa teaspoon
Sea saltto taste
Waterabout 1 cup for the brine

Method

6 steps · 25 minutes

Boil the eggs 8 minutes for a set yolk. A soft yolk turns chalky and gray in vinegar within a day.
Cool them in iced water and peel them under a running tap.
Bring the vinegar, water, erythritol, salt and spices to a boil, then take it off and let it cool completely.
Hot brine cooked over the whites and gives them a rubbery skin, which is the one thing that goes wrong with pickled eggs.
Pack the eggs in a jar, pour the cold brine over to cover, and refrigerate.
Edible the next day, right on the second, and good for a month. The turmeric will stain everything it touches, including the jar.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.