Thai Pickled Eggs
Elevate your pickling game with this bold and flavorful Thai Pickled Eggs recipe! Infused with aromatic lemongrass, zesty ginger, fiery bird's eye chilies, and fragrant coriander seeds, these eggs are nestled in a tangy-sweet brine of white vinegar, soy sauce, and sugar. Perfect as a protein-packed snack, a tangy topping for salads, or a zesty complement to noodle dishes, these pickled eggs offer a tantalizing blend of spice, umami, and citrusy brightness. Simple to prepare but loaded with complex Thai-inspired flavors, this recipe is a must-try for fans of creative twists on pantry staples. Ready in just a few steps and perfect after a few days of pickling, each bite is a burst of vibrant, Southeast Asian-inspired deliciousness.
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Recipe Information
Ingredients
- 12 large eggs
- 2 cups water
- 1 cup white vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 2 large lemongrass stalks
- 4 large garlic cloves
- 4 small bird's eye chilies
- 1 inch piece ginger
- 1 teaspoon coriander seeds
- 1 teaspoon salt
Instructions
Place the eggs in a large pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for 10 minutes.
Immediately transfer the cooked eggs to an ice bath and let them cool for 10 minutes. Once cool, peel the eggs and set them aside.
In a medium saucepan, combine the water, white vinegar, granulated sugar, soy sauce, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved. Remove from heat and let it cool slightly.
Prepare the aromatics: lightly bruise the lemongrass stalks by pressing down on them with the side of a knife. Peel and slice the garlic cloves. Slice the bird's eye chilies in half lengthwise (optional: remove seeds for less heat). Slice the ginger into thin pieces.
Add the bruised lemongrass, sliced garlic, chilies, ginger, and coriander seeds to a large clean glass jar or container with a tight-fitting lid.
Carefully place the peeled eggs into the jar, layering them with the aromatics to ensure even flavor distribution.
Pour the warm (not hot) pickling liquid over the eggs and aromatics, making sure the eggs are fully submerged. If needed, place a small lid or weight inside the jar to keep the eggs below the surface of the liquid.
Seal the jar tightly and refrigerate for at least 48 hours to allow the flavors to develop. For best results, let the eggs pickle for 4–5 days before serving.
Serve the Thai pickled eggs as a snack, in salads, or as a unique addition to noodle dishes. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 4398 mg | 191% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 40.3 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 538 mg | 41% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
