Now although I list this as a recipe, it is more of a “methodology” than a recipe as there really are not many ingredients. When I mention pickled eggs, I get a mixed reaction from the people I speak to, they are definitely a “marmite” product, love or hate.

Chilli Pickled Eggs

Eggs have been pickled for centuries, as a way of preserving them, these days you can get one with your Friday night fish & chip supper, but to me they are a Christmas tradition, something I have loved for as long as I can remember. My mother would make a jar each year but only for the festive season.

This is something I now do each year for my own family.

So being a Chillihead, it is only natural that I would experiment with the addition of Chillis to add that extra bite.

The following recipe/method is my way of doing things, there are plenty of recipes out there but I thought I would share this with the Chilefoundry readers, especially as Christmas is just around the corner.

You will need:Chilli Pickled Eggs

  • 18 eggs (if using the vinegar jar listed below)
  • 1.14 Litre bottle of Sarsons clear pickling vinegar
  • Small amount of greaseproof paper
  • And as many Chillis as you dare, the hotter the better! Sliced lengthways

Step 1- The Eggs:

The eggs do not need to be super fresh, normal shop bought eggs should be fine, if like me you happen to keep Chickens at home, then use eggs which are at least a week old as it aids the shell removal.

Put the eggs in a large saucepan, and cover with boiling water. Some people say to add some vinegar to stop the shells cracking but I have never had an issue.

Wait until the water is at a “rolling boil” and then time for 10 minutes, ensuring the eggs stay covered. It doesn’t matter if the eggs crack while boiling.

Once the time is up, drain and immerse in cold water and give the pan a good shake to crack the egg shells, this enables the water to get under the shells and also helps with shell removal. When cold enough to the touch, remove shells being careful to leave the eggs intact.

Chilli Pickled EggsStep 2- Pickling the eggs

If you are using the jar that the vinegar is in then decant half into a jug and carefully drop the eggs in the jar whilst adding pieces of chilli as you go until the eggs reach the neck of the jar, now you add more vinegar to top up the level to just below the lid (you may need to press the eggs in gently so they wedge themselves in and stay under the vinegar).

An important point to note, if you are using old jars, make sure they are nice and clean, I use a Milton sterilising tablet which I have for my wine making, rinsing thoroughly after.

Make sure the jar doesn’t have any air bubbles trapped by tapping the jar and top up the vinegar if necessary.

If you are using jars with metal lids, it is a good idea to cover the jar opening with a square of greaseproof paper, this stops the vinegar making contact with the lid and rusting the metal.

Carefully screw the lid on tightly and put the jar in a dark cool place for at least a month. There is some debate about how long these will last in the jar, I have eaten home pickled eggs which were made the previous year, however 3-6 months is the maximum I would advise.

There you have it, do them now and they will be ready in time for Christmas, sliced up with cold turkey in a sandwich.

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This weekend we have two events to tell you about:-

The Great Tomato & Chilli Mini Fest 2012 - 18th August 2012

This mini festival is is taking place at Greenlane Nurseries, Country Durham. The event is free to enter.

For more details click here


Ryton Gardens – Chilli Day – 18th August 2012

A day of all things chilli at Ryton Gardens in Coventry

Stalls include:-

For more details click here

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Whittards Chilli Chocolate Coated Coffee Beans

While buying some coffee beans in Whittards, I came across these Chilli Chocolate coated Coffee Beans..

I first decided to try sucking a few to see what the chocolate tasted of , so I place a small hand full on my tough and let them melt, they are quite glossy looking but they soon melted, the chocolate was delicious, a good milk chocolate, with a hint of chilli flavour, not mouth burning, but very pleasant, I popped the now uncoated bean into my palm, and they look like a light roasted bean, a little smaller and more rounded that I was expecting.

Now to try crunching the chocolate and the beans together, I have to say at this point I have been put off coated coffee bean in the past as it has seemed like eating coffee grounds, which is not always a great experience.

Ingredients: Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Roasted Coffee Beans (8%), Chilli Powder (0.4%), Emulsifier (Soya Lecithin), Glazing Agent (Gum Arabic), Flavouring.

This time I have to admit they worked for me, the coffee was nice and crunchy and did not leave my mouth feeling like the bottom of a Cafetiere, it is not going to convert me to munching them as a favourite snack, give me a good espresso and bar of chilli chocolate any day.


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Meco & Morita Chipotle Chillies (Image borrowed from

It is an odd thing, but everyone seems to want green Jalapeños chillies, but at the end of the growing season they are starting to turn red before they can be picked and sold, at this point there market value as a fresh product is about as low as it gets.

The wise farmers then either let then ripen fully until they are a deep red, at which point they are picked and and placed in a smoker and smoked until the almost all the moisture is removed and until the weight of the product has been reduced 90% drying and preserving them.

If fact smoking is really a way of dehydrating and preserving the crop, Jalapeños are hard to sun dry due to their thick flesh and tough skin, they would just rot if left to dry naturally.

There are at least two distinct varieties of Chipotles:-

Meco – The skins are a tan/grayish colour and a matt finish, they are far less common, they are also know as tipico or ahumado

Morita – They are dark purple with a shiny skin and are probably the most common outside Mexico, they are not as deeply smoked as the Meco Chipotles and are generally considered and inferior, cheaper product.

We are used them when we made our Hot Juan range of products in both our BBQ Rub and Crisps, they are mild in heat (but hotter that the Jalapeños due to the reduction in moisture)

I have always wondered how to pronounce them, the best I have phonetics found is “chip-oat-lay”

They are available from most of the online retailers please see, Cool Chile Co www.Hot and

Almost anything is available of eBay, In the past few years I have even seen “Chipotle Seeds” for sale. I did ask the seller how this was possible, but did not get a reply, I have not seem then for sale again.

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