"These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg," says Clayton Wells. "They have added richness from the black garlic and from the herbs." Begin this recipe three days ahead to pickle the eggs and onion.
- 6 eggs, at room temperature
- 3 white onions, sliced into 8mm-thick rounds, keeping the rings intact
- 1 head black garlic, sliced (see note)
- 6 thyme sprigs
- 1 litre malt vinegar (4 cups)
- 250 ml tamari (1 cup)
- 1 head black garlic, halved (see note)
- 8 thyme sprigs
- 1For malt pickle, combine ingredients, 15gm fine sea salt and 1 litre water in a saucepan and bring to the boil. Cool to room temperature, then strain (discard garlic and thyme).
- 2Cover eggs with cold water in a saucepan, bring to the boil and cook for 2 minutes. Drain, refresh in a bowl of iced water, then carefully peel and place in a heatproof container. Bring half the pickling liquid to the boil, pour over eggs, cover and refrigerate for at least 3 days.
- 3Place onion slices in a single layer in a wide saucepan, add remaining pickling liquid, cover directly with a round of baking paper and bring to a simmer over low heat. Cool, then refrigerate in an airtight container for at least 3 days.
- 4To serve, drain pickled eggs, halve and arrange on serving plates with pickled onion, and top with black garlic and thyme.
Note Black garlic is fermented garlic, usually sold in whole heads, is available from select delicatessens and online at tasmanianblackgarlic.com.au
Drink Suggestion: Nomad “Threesome” barrel-aged strong ale, NSW Drink suggestion by Clayton Wells & Abby Meinke