pickled eggs in lemongrass-chilli-ginger-lake
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
1
- 1 small onion
- 1 1/2 TSP. Salt
- 1 TEASPOON Caraway seeds
- 1 Bay leaf
- 5 Eggs (size M)
- 2 red chillies
- 1 small stick of lemongrass
- 3 thin slices of ginger tuber
Directions
- 1
Peel and halve the onion. Boil 400 ml water and 1 teaspoon of salt. Add onion, caraway and 1 bay leaf. Add eggs and cook for 10 minutes. Wash the chillies. Wash lemongrass and cut diagonally into pieces.
- 2
Drain the eggs, quench and peel. Layer eggs, chillies, ginger and lemongrass. Boil 300 ml water and 1/2 teaspoon salt. Fill glass with it and close it. Leave to soak for 1-2 days. Serve with chilli sauce and flatbread
- 3
24 hours waiting time
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