Recipe of the day: Marinated boiled eggs and cucumber
It's easy to make and packed with protein and crunch.
Marinated boiled eggs and cucumber present a simple yet flavorful dish that can serve as a snack, appetizer, or side. Hard-boiled eggs and cucumber slices are soaked in a savory, tangy marinade, allowing them to absorb rich flavors and become a refreshing treat. Preparing this dish requires minimal effort and yields a dish rich in protein and crunch, perfect for a healthy addition to any meal or gathering.
The preparation time is approximately 20 minutes, including marinating, with an additional 15 minutes of cooking. It costs less than R100 to serve 6 people.
The ingredients required are 6 eggs at room temperature, a Mediterranean cucumber thinly sliced, a lemon sliced, 5ml (1 tsp) of salt, 250ml (1 cup) of white wine vinegar, 125ml (½ cup) of water, 3 garlic cloves peeled, 250ml (1 cup) of sugar, 10ml (2 tsp) of yellow mustard seeds, 2.5ml (½ tsp) of dried chilli flakes, and a pinch of ground turmeric.
To prepare, first bring a large saucepan half full of water to a boil over medium heat. Carefully add the eggs and simmer for 7 minutes. Drain and rinse under cold water. Once cool, peel the eggs and place them in a 1.25L glass jar. Add the cucumber and lemon slices. In a small saucepan, heat the remaining ingredients over high heat, stirring until the sugar dissolves.
Bring to a boil, then pour the hot liquid into the jar with the eggs. Allow the mixture to cool before covering and refrigerating for at least 6 hours, or up to 5 days before enjoying.
This dish can be served on toasted pitas or sourdough, spread with hummus, or as a braai side, sliced in half and added to salads or enjoyed on toast. The recipe is provided by Sapoultry.co.za.
Written by urgent.news from The Citizen's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
