Pickled eggs a la Maja

Ingredients for 4 servings:

• 8 m.-sized eggs
• 350 ml water
• 350 ml vinegar (fruit vinegar)
• 1 tbsp brown cane sugar
• 3 tbsp salt
• ½ tbsp curry powder, mild
• 4 chili peppers, red
• 3 tbsp chili sauce, sweet
• 2 dashes sesame oil, dark
• possibly ginger
• salt and pepper
• sugar, brown
• Parsley
• lemon juice

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

First, rinse a preserving jar (at least 1 liter) with hot water and then sterilize it in the oven at 120 degrees Celsius for 15 minutes (lower if using fan-assisted oven). Then cool completely and dry on a clean tea towel. Now hard-boil the eggs for 10 minutes, then drain and peel them once they have cooled slightly. Bring the water, vinegar, 1 tablespoon of sugar, 3 tablespoons of salt, and half a tablespoon of curry powder to a boil and stir. Let this simmer until the salt and sugar have dissolved. Then strain through a tea towel. Now split the chili peppers, remove the seeds, and cut into strips. If you like, you can also add some ginger, but no more than 30 g, which you then also cut into strips. Now pour the eggs, chili, and the liquid into the jar and let it steep for a day. The best way to do this is to make a sauce. Add the sweet chili sauce, sesame oil, 1-2 teaspoons of lemon juice, 1 teaspoon of brown sugar, parsley and a pinch of salt and pepper to a bowl and mix until the sugar and salt have dissolved.