Curry Eggs

It’s amazing how quickly you can flavor boiled eggs through and through and preserve them at the same time. Well-known are brine eggs, which are classically pickled in a spice decoction of salt, allspice, mustard seed, pepper, dill and bay leaf. The variant with curry is exciting. Thus, the eggs go well with many rice dishes, but also with cauliflower or green salad. They are a good snack, especially in the evening, when you want to avoid carbohydrates.

Preparation of fermented curry eggs

In a canning jar with 700 ml capacity, you can store 7 eggs (size M) plus curry broth. Pierce the eggs and hard boil them in 7 minutes and quench them in cold water. Boil 400 ml of water with the remaining ingredients until the salt and sugar dissolve. Peel the boiled eggs and place them in a canning jar. Pour the curry broth over the eggs until they are completely covered with the broth. Cover with an airtight lid and leave to infuse in the refrigerator for at least 24 hours. After just one day of waiting, the eggs will be bright yellow and have taken on the flavor of the broth, which will continue to intensify over time. Consume within 10 days.

Rice curry with vegetables and as a topping, the fermented curry eggs add a slightly acidic accent!


  • 7 eggs (class M)
  • canning jar or screw jar 700 ml
  • 400 ml water
  • 100 ml apple cider vinegar
  • 30 g fine salt
  • 1 tbsp curry powder
  • ½ tbsp. turmeric
  • 1 tbsp Szechuan pepper
  • 1,5 tbsp sugar
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