We’re crazy about eggs this festive season, so why not go full Easter breakfast, lunch or dinner with this quick yet impressive pickled eggs recipe?
SERVES 2 // COOKING TIME 15 min
¾ cup soy sauce
⅓ cup warm water
2 tbsp brown sugar
2 tbsp brown vinegar
1. Boil the eggs for 6 minutes, then plunge into a bowl of ice water to stop cooking. Cool for a few minutes.
2. Mix soy sauce, water, sugar and vinegar.
3. Peel eggs in the ice water.
4. Place eggs in the pickling liquid. Leave in the fridge for at least 5 hours, or overnight.
Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za
And what would Easter be without a helping of pickled fish?