Chipotle Pickled Eggs
Chipotle Pickled eggs won’t be for everyone, but if you’re a fan, you’re going to love these.
They are at their best when soft-boiled so that the yolks are soft, but not completely runny. Quails eggs are a little fiddly to prepare, but having a jar of these in the fridge to snack on makes it all worthwhile. This is a great use for all your empty Luchito jars. This also works well with normal eggs.
The Chipotle pickled eggs are a great bbq amuse bouche served alongside our bacon wrapped asparagus recipe. Afterwards, we recommend serving either our Monkfish Kebabs recipe or Chipotle Tandoori Chicken.
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Prep time
30 mins
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Cook time
30 mins
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Total time
1 hour
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Ideal for
Snack -
Make it
Mexican -
Serves
4
Find us in the
Mexican Section
Ingredients
- 12 quails’ eggs
- 2 tsp salt
- 350ml (12½fl oz) cider vinegar
- 1 tsp coriander seeds
- 2 garlic cloves, whole but crushed
- 1 onion, roughly chopped
- 1 tsp chipotle paste
- 2 tbsp sugar
How to make it
- Put the quails’ eggs in a pan of boiling water with a teaspoon of salt dissolved in it (to prevent cracking eggs) and boil for 3½ minutes. Prepare an ice-water bath to immediately spoon the eggs into after boiling.
- When cool, carefully break the shells with the edge of a teaspoon and peel each one (see Chef’s tip).
- Once they are all peeled, put them aside and get on with the pickling liquid.
- To make pickling liquid, put the cider vinegar in a saucepan with the coriander seeds, garlic cloves, onion, Gran Luchito Chipotle Paste, the remaining salt and the sugar.
- Bring to a boil then simmer for about 20 minutes.
- Meanwhile, sterilise your jars by pouring boiling water inside and around the thread of the lid and the lid itself.
- Carefully add the eggs to the jars and pour over the pickling liquid until the eggs are completely submerged.
- Replace the lid and leave for 3 days in the fridge to absorb the flavours.
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