Vinegared Eggs
Baida vindaloo — a vinegary, hard-boiled egg dish that is almost like a pickle, tart, hot, garlicky and just very slightly sweet. Perfect for picnics.
Ingredients
- 4 garlic cloves
- 4 cloves garlic
- 1 inch piece fresh ginger
- 0.25 tsp Kashmiri chilli powder
- 2 tsp paprika
- 1.50 tsp ground cumin
- 1.25 tsp salt
- 1.50 tbsp brown sugar
- 2 tbsp mild white vinegar
- 3 tbsp vegetable oil
- 1 inch piece cinnamon stick
- 225 gram onions
- 0.50 tsp garam masala
- 125 ml mild white vinegar
- 175 ml water
- 8 hard-boiled eggs
Equipment
- frying pan
Instructions
Spice Paste
Mash or grate the 4 garlic cloves to a pulp, or put through a garlic press.
Combine the 4 cloves garlic , 1 inch piece fresh ginger (peeled and very finely grated), 0.25 tsp Kashmiri chilli powder , 2 tsp paprika , 1.50 tsp ground cumin , 1.25 tsp salt , 1.50 tbsp brown sugar and the 2 tbsp mild white vinegar in a cup or small bowl. Mix well.
Cook the Sauce
Heat the 3 tbsp vegetable oil in a medium-sized frying pan over a medium heat. When hot, put in the 1 inch piece cinnamon stick . Let it sizzle for a few seconds.
Put in all the 225 gram onions (peeled and finely chopped). Stir and fry for about 5 minutes or until the onions have softened.
Put in the paste from the cup as well as the 0.50 tsp garam masala . Stir and fry for 2 minutes .
Simmer the Eggs
Pour in the 125 ml mild white vinegar as well as the 175 ml water . Stir to mix and bring to a simmer.
Put all the 8 hard-boiled eggs (peeled and halved) into the frying pan in a single layer, cut sides up. Spoon the sauce over them. Cook over a medium heat for about 5 minutes or until the sauce has thickened. Spoon the sauce frequently over the eggs as you do so.
View Cooklang Source
---
title: Vinegared Eggs
description: "Baida vindaloo — a vinegary, hard-boiled egg dish that is almost like a pickle, tart, hot, garlicky and just very slightly sweet. Perfect for picnics."
servings: 4
time: 30 minutes
tags: [eggs, indian, goan, vindaloo, picnic]
cuisine: Indian
difficulty: easy
---
== Spice Paste ==
Mash or grate the @garlic cloves{4} to a pulp, or put through a garlic press.
Combine the @garlic{4%cloves}, @fresh ginger{1%inch piece} (peeled and very finely grated), @Kashmiri chilli powder{0.25%tsp}, @paprika{2%tsp}, @ground cumin{1.5%tsp}, @salt{1.25%tsp}, @brown sugar{1.5%tbsp} and the @mild white vinegar{2%tbsp} in a cup or small bowl. Mix well.
> Use the mildest vinegar you can find. You may use 6 to 8 eggs without altering any other ingredients. Adjust the Kashmiri chilli powder between ⅛ and ½ teaspoon to taste.
== Cook the Sauce ==
Heat the @vegetable oil{3%tbsp} in a medium-sized #frying pan{} over a medium heat. When hot, put in the @cinnamon stick{1%inch piece}. Let it sizzle for a few seconds.
Put in all the @onions{225%gram} (peeled and finely chopped). Stir and fry for about ~{5%minutes} or until the onions have softened.
Put in the paste from the cup as well as the @garam masala{0.5%tsp}. Stir and fry for ~{2%minutes}.
== Simmer the Eggs ==
Pour in the @mild white vinegar{125%ml} as well as the @water{175%ml}. Stir to mix and bring to a simmer.
Put all the @hard-boiled eggs{8} (peeled and halved) into the frying pan in a single layer, cut sides up. Spoon the sauce over them. Cook over a medium heat for about ~{5%minutes} or until the sauce has thickened. Spoon the sauce frequently over the eggs as you do so.
> Serve with rice or an Indian bread.