Recipe of the day: Marinated boiled eggs and cucumber

Marinated boiled eggs and cucumber make for a simple yet flavorful dish that’s perfect as a snack, appetiser, or side.

By soaking hard-boiled eggs and crisp cucumber slices in a savoury, tangy marinade, each ingredient absorbs rich flavours and transforms into a refreshing treat.

This combination is not only easy to prepare but also packed with protein and crunch, making it an ideal choice for those seeking a healthy and delicious addition to any meal or gathering.

Preparation time: 20 minutes + marinating

Cooking time: 15 minutes

Cost per recipe: Serves 6 for under R100

Ingredients:

• 6 eggs, at room temperature
• 1 Mediterranean cucumber, thinly sliced
• 1 lemon, sliced
• 5ml (1 tsp) salt
• 250ml (1 cup) white wine vinegar
• 125ml (½ cup) water
• 3 garlic cloves, peeled
• 250ml (1 cup) sugar
• 10ml (2 tsp) yellow mustard seeds
• 2.5ml (½ tsp) dried chilli flakes
• Pinch of ground turmeric

Method:

1. Bring a large saucepan half full of water to a boil over medium heat. Slowly add the eggs and simmer for 7 minutes. Drain and rinse under cold water.
2. When eggs are cool enough to handle, peel and place in a 1.25L glass jar. Add cucumber and lemon.
3. Heat the remaining ingredients in a small saucepan over high heat, stirring, until the sugar dissolves. Bring to a boil. Pour the hot liquid into the jar with eggs. Cool.
4. Cover and refrigerate for at least 6 hours or up to 5 days before enjoying.

Serving suggestions:

• Serve on toasted pitas or sourdough, spread with hummus. Alternatively, serve as a braai side, slice in half, and use on salads or enjoy on toast.

Recipe supplied by Sapoultry.co.za

Recipe of the day: Marinated boiled eggs and cucumber

Marinated boiled eggs and cucumber make for a simple yet flavorful dish that’s perfect as a snack, appetiser, or side.

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By soaking hard-boiled eggs and crisp cucumber slices in a savoury, tangy marinade, each ingredient absorbs rich flavours and transforms into a refreshing treat.

This combination is not only easy to prepare but also packed with protein and crunch, making it an ideal choice for those seeking a healthy and delicious addition to any meal or gathering.

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Ingredients

Scale 1x2x3x

• • 6 eggs, at room temperature

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Chef Phinda cooks South Africa for the world

• • 1 Mediterranean cucumber, thinly sliced

• • 1 lemon, sliced

• • 5 ml (1 tsp) salt

• • 250 ml (1 cup) white wine vinegar

• • 125 ml (½ cup) water

• • 3 garlic cloves, peeled

• • 250 ml (1 cup) sugar

• • 10 ml (2 tsp) yellow mustard seeds

• • 2.5 ml (½ tsp) dried chilli flakes

• • Pinch of ground turmeric

Instructions

Method:

1. Bring a large saucepan half full of water to a boil over medium heat. Slowly add the eggs and simmer for 7 minutes. Drain and rinse under cold water.
2. When eggs are cool enough to handle, peel and place in a 1.25 L glass jar. Add cucumber and lemon.
3. Heat the remaining ingredients in a small saucepan over high heat, stirring, until the sugar dissolves. Bring to a boil. Pour the hot liquid into the jar with eggs. Cool.
4. Cover and refrigerate for at least 6 hours or up to 5 days before enjoying.