Pickled eggs
This is our diehard staff favourite, and you can be sure it will knock your socks off. It’s designed to be the perfect little mouthful, hitting all the extremes at once, and leaving you feeling awake and energised. It’s like a tequila shot, except it has been said to cure hangovers rather than cause them.
Ingredients
12-14 eggs depending on the size
120g salt
1 litre water
½ red cabbage
For serving
Soy sauce
Wholegrain mustard
Mayonaise
Hot sauce
Apple cider vinegar
Method
Put water, salt, and chopped red cabbage into a pot and let it simmer for 30 minutes.
Set aside in and cover while you boil the eggs.
Boil eggs starting from cold, for 20 minutes.
When the eggs are done, let them cool so you can handle them, then crack and roll the eggs to break the shell.
Place the eggs with the broken shells into a freshly sanitised jar.
Cover the eggs completely with the dyed brine and seal the jar. Leave the eggs in the fridge and start serving them after they have been sitting for a day or two. They will be good for 12-14 days in the fridge.
For serving, either just have them as they are or use them in a sandwich.
At ADJØ we serve them as small little flavour bombs, by removing the yolk and fillig the hole with wholegrain mustard, soy sauce and apple cider vinegar before returning the yolk and topping with mayonnaise and hot sauce. Experiment and find your own favourite flavour.
