Pickled turmeric eggs from 101 Cookbooks by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TonyInSeattle on January 30, 2019

    These are beautiful, but in the end just taste like vinegary eggs, and they are a bit rubbery. If you make these, adding the toppings are essential to adding flavor.

  • michalow on July 01, 2017

    Beautiful for sure -- definitely one of the most vibrant foods to come out of my kitchen. But I was ultimately disappointed in these. They were intensely vinegary with no other flavors coming through, and the texture was rubbery. I guess I just don't like pickled eggs.

  • Barb_N on April 11, 2017

    I've had my eye on this recipe for a while. I made a batch for brunch. The colors are beautiful, especially with contrasting garnishes. Good flavor too. Alternated them with beet pickled eggs.

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