Monday, April 29, 2013
Chili Pickled Eggs Huy Fong Style
With all of the Sriracha lovin' going on people sometimes forget that David Tran's Huy Fong Foods also makes some other fine products. I've done ribs and pork tenderloin using Huy Fong's Sambal Oelek, chilis, salt, vinegar, preservatives, as the main ingredient in the past and decided to try out pickling some eggs in it. For this batch I used 1/2 cup apple cider vinegar and 1/2 cup water along with, 1/4 cup Sambal Oelek, 1/4 cup chopped onions, and four crushed garlic cloves. I let the eggs sit for five days before trying one.
It was worth the wait. The result was spicy and delicious. I'm going to "devil" a couple with some Sriracha this evening.