Sous Vide Spicy Pickled Eggs
A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.
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Ingredients for 12
12 large Eggs
10 Allspice Berries
2 Thai Chilis
6 Cardamom Pods
1⁄2 cup/ 120ml Raw Sugar
1⁄2 cup/ 120ml Sea Salt
1 cup/ 240ml White Vinegar
1⁄2 cup/ 120ml Apple Cider Vinegar
1⁄2 cup/ 120ml Ice Cold Water
Set your Anova Precision Cooker to 165F/74C.
Get a large stock pot with water up to a boil and gently lay your eggs into the water.
Boil for three minutes then plunge the eggs into a ice water bath. This accomplishes one very important thing, it just sets the outside layer of the egg. In turn, this makes pelling a breeze later.
Gently place your 12 eggs into the water bath. Set the timer for one hour.
Brine: In a small pot combine the vinegar, salt, sugar, and dried spices. Bring to a boil and simmer until the sugar and salt are entirely dissolved. Then add the ice water at the end to cool down and cut the brine's intensity.
After an hour, remove the eggs and begin the process of gingerly peeling all 12. Don't forget to reset your Anova Precision Cooker to 195F/90.5C.
Layer the eggs into a jar with the fresh herbs. Pour the brine over the top. *The jar is 1l / 1 qt. canister jar with a hinged lid. You can use a screw top or even bag if you want.
Seal the jar and place in the water bath. Set a timer for one hour.
Carefully take the jar out of the water bath and cool to room temperature. Enjoy!