Spicy Chili Pickled Eggs

1. 1 Eggspack 10 pcs ≈ $1.89 4 pcs
2. 2 Fresh chilipack 100 g ≈ $1.00 8 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Vinegar 9%pack 500 ml ≈ $1.30 70 ml
5. 5 Sugar 10 g
6. 6 Salt 6 g
7. 7 Chili flakes 1 g
8. 8 Black peppercorns 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Boil the eggs¹ hard for 9 minutes after the water comes to a boil, cool in cold water, and peel.

2. Slice the fresh² chili into rings and crush the garlic³ with the flat side of a knife.

3. In a small saucepan, bring 200 ml water, 70 ml 9% vinegar⁴, 10 g sugar, 6 g salt, 1 g chili flakes, and peppercorns to a boil. Cool for 5 minutes.

4. Pack the eggs¹ into a 0,5 l jar, layering them with the chili and garlic³, and pour over the warm brine.

5. Cool to room temperature, cover with a lid, and refrigerate for 24 hours.

6. Store in the refrigerator for up to 7 days, since the jar contains garlic³.