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Eggs are nutrient-dense, low in carbs and a good source of the highest quality protein. They are the ideal keto-friendly snack that will keep hunger at bay.
My husband has a really strong childhood memory of going to the local rural store with his Dad and always being offered a picked egg from a big jar on the counter. He also adores curried eggs, so I thought I would try to combine the two for him.
The addition of curry and spices in this pickling liquid gives the finished eggs a pretty yellow tint and a deliciously spicy flavour.
Imagine if they became some other child’s special memory! Enjoy!
Hands-on Overall
Serving size egg
Nutritional values (per serving, egg)
Net carbs1.2 grams
Protein6.5 grams
Fat5 grams
Calories84 kcal
Calories from carbs 6%, protein 35%, fat 59%
Total carbs1.9 gramsFiber0.8 gramsSugars0.6 gramsSaturated fat1.6 gramsSodium265 mg(12% RDA)Magnesium12 mg(3% RDA)Potassium128 mg(6% EMR)
Ingredients (makes 12 servings)
- 12 large eggs
- 1 1/2 cup apple cider vinegar (360 ml/ 12 fl oz)
- 1 cup water (240 ml/ 8 fl oz)
- 2 tbsp curry powder (13 g/ 0.5 oz)
- 2 tsp turmeric
- 1 tsp chile flakes
- 1 tsp whole black peppercorns
- 4 tbsp Swerve or Erythritol (40 g/ 1.4 oz)
- 1 tsp pink Himalayan salt
- 1 whole red chilli (14 g/ 0.5 oz)
Note: Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).
Instructions
- Place the eggs in a saucepan on the stove and cover with cold water. Bring to the boil, reduce to a simmer and simmer for 10 minutes. Run eggs under cold water and set aside to cool.
- Place all ingredients, except the whole chilli, into a pan and heat gently until boiling point. Remove from heat and set aside to cool.
- Peel boiled eggs.
- Place the eggs in a jar large enough to comfortably fit them.
- Cut chilli in half, retaining the seeds or not depending on your heat preference, and place in the centre of the eggs.
- Pour the cooled liquid gently over the eggs until covered. The eggs will be coloured after approx. 2 days in the fridge, but the longer they sit, the better the flavour will be.
- The spices will settle to the bottom, so feel free to give the jar a gentle swirl and turn every now and then. Store in the refrigerator for up to 4 weeks.
Ingredient nutritional breakdown (per serving, egg)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Apple cider vinegar |
| 0.3 g | 0 g | 0 g | 6 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Curry powder, spices |
| 0 g | 0.2 g | 0.1 g | 3 kcal |
| Turmeric, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0.1 g | 0.1 g | 1 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Peppers, chile (chili), fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, egg |
| 1.2 g | 6.5 g | 5 g | 84 kcal |
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