CURRIED PICKLED EGGS WITH SMOKED SALT

• 10 medium-sized eggs, chilled
• 1 1/2 cups white vinegar
• 1 cup cold water
• 2 Tablespoons mild curry powder
• 1 teaspoon turmeric
• 1 teaspoon dried chili flakes
• 1 teaspoon red peppercorns
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 2 fresh chilis (we used fresno variety), sliced in half, lengthways

1. Boil water in a large pan — enough to just cover the eggs. Once the water is boiling, carefully add the chilled eggs (be sure there are no cracks, or they’ll break). Simmer for 12 minutes, then turn off the heat and drain the water off. Cover in cold water, and replace the water 2-3 times so that the eggs cool quickly. Add a cup of ice to the water and leave to sit for 10 minutes (sounds like a slightly unusual cooking and cooling method, but it’s the best way we’ve found to easily remove the egg shells). After 10 minutes, drain the ice and water off. Place an egg on a chopping board and roll it back and forth while pushing down slightly to crush the shell. Ensure it’s well crushed all over, then slide off the egg shell. Repeat with the remaining eggs.
2. Add the vinegar, water, curry powder, turmeric, chili flakes, peppercorns, sugar and salt to a small pan. Bring to a gentle simmer, then turn off the heat and leave to cool.
3. Place the peeled eggs into a large, sterilized pickling jar. Pour over the cooled liquid right up to the top of the jar, so the eggs are completely covered. Add the fresh chilis and place a lid on the jar. Place in the refrigerator. The outside of the eggs will turn yellow after a day. You can eat them at this point, or leave for a few extra days for a stronger taste. Keep refrigerated and eat within a month.