Egg pickles


In the world of gastronomy, where flavors dance and cultures converge, there exist creations that transcend mere sustenance to become cherished experiences. One such marvel is the enchanting Egg Pickle – a fusion of humble origins and exquisite taste. Imagine the marriage of tender eggs with the tangy embrace of pickling spices, a symphony that promises to tantalize taste buds and evoke fond memories. This recipe invites you to embark on a culinary journey that marries tradition with innovation, creating a jar of egg pickles that not only satisfies the palate but also warms the heart.



  • 6 hard-boiled eggs
  • 2 large onions, thinly sliced
  • 4-5 green chilies, slit
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to heat preference)
  • 1 tablespoon mustard seeds
  • 1/2 tablespoon fenugreek seeds
  • 1/2 tablespoon fennel seeds
  • 1/2 tablespoon cumin seeds
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon nigella seeds
  • 1 cup vinegar (white or apple cider)
  • 1/2 cup vegetable oil
  • Salt to taste
  • Fresh coriander leaves for garnish


Step by Step Instructions

  1. Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and let them simmer for 10-12 minutes. Once done, place them in cold water, peel, and set aside.
  2. Prepare the Spice Mix: In a small pan, dry roast mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and nigella seeds until fragrant. Allow the roasted spices to cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
  3. Sauté the Aromatics: In a deep skillet, heat the vegetable oil. Add the sliced onions and green chilies. Sauté until the onions turn translucent.
  4. Infuse with Flavors: Stir in the ginger-garlic paste, red chili powder, turmeric powder, and the ground spice mix. Sauté for a couple of minutes until the spices release their aroma.
  5. Introduce the Tang: Pour in the vinegar and season with salt. Allow the mixture to come to a gentle boil. Let it simmer for 5-7 minutes, allowing the flavors to meld.
  6. Add the Eggs: Gently add the boiled eggs to the skillet. Coat them with the spicy mixture. Cover and let them simmer for an additional 5 minutes, occasionally spooning the mixture over the eggs.
  7. Cool and Store: Once the eggs are well-coated and infused with the pickle base, turn off the heat and let the mixture cool. Transfer the egg pickles into a sterilized glass jar. Make sure the eggs are submerged in the pickling mixture.
  8. Maturation: Seal the jar and place it in a cool, dry place for at least 24 hours. During this time, the flavors will meld, and the eggs will absorb the delightful tang of the pickle.
  9. Garnish and Serve: After the pickling period, open the jar and behold the transformation. Garnish the egg pickles with freshly chopped coriander leaves. Serve them as a tantalizing accompaniment to rice, bread, or any of your favorite meals.



In the realm of culinary endeavors, few things can match the intrigue and satisfaction that egg pickles bring to the table. With its amalgamation of textures, flavors, and aromas, this recipe is a celebration of the art of pickling. Each bite carries the essence of tradition and innovation, offering a sensorial experience that lingers long after the plate is empty. As you create your own jar of egg pickles, remember that you are participating in a tradition that spans cultures and generations, a tradition that turns the ordinary into the extraordinary.

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