Thai pickled eggs on left Moroccan Spiced on right.



Ever since my success at making balsamic coriander pickled eggs , I have been wanting to try a few more flavors. Someone suggested Thai flavors, which sounded really good! So, a few days ago I cooked up some eggs and made two new varieties of pickled eggs. The first I used Thai green curry paste from a can some lime juice, fresh cilantro, garlic, and shallots.For the second batch I used Ras el hanout, a Moroccan spice mix and shallot for the flavoring. Ras el hanout requires a lot of spices to make, however recipes vary a lot so you can use what you have on hand as long as you have most of them. I made this spice mix a while back while slightly drunk. Later I couldn't quite recall what I was planning to do with it, so it has been waiting patiently on my spice rack (I used some on dry rubbed chicken wings, delicious). So when I was thinking about spiced pickled eggs this wonderful spice mix seemed an obvious choice.The Thai flavored ones were okay. Yeah just okay, disappointing as I had had a lot of hope for them. I am giving them a few more days to pickle, maybe the flavor will develop more. I think that the canned curry paste was the downfall. I should have used all fresh ingredients, but I didn't have any fresh ginger or chili's on hand at the time the pickling bug struck. Or maybe I thought they were just okay and not great, because I tried the Ras el Hanout Spiced eggs first.These are the best so far! And a new and beautiful color!The RecipeMoroccan Spiced Pickled Eggs1 cup red wine vinegar1/2 cup water1/4 cup sugar1 shallot sliced thin1 Tbs. Ras el Hanout ( recipe here Hard boil, cool, and peel, 6-8 eggs.Heat all ingredients to simmer, pour over 6-8 eggs in quart sized mason jar. Refrigerate, wait at least 2 days. Enjoy!More Pickled projects for your enjoyment,