Piccalilli Eggs

Piccalilli is not only fun to say, but also delicious to eat.  It’s an interpretation of the ubiquitous Indian pickles brought over to the West by the British.

Piccalilli recipes vary across the continents with the English version containing cauliflower along with a variety of other chopped vegetables and flavored with mustard, and turmeric.  The American varieties tend to have a wider breadth of vegetables and seasoning.  It is usually sweeter than its British counterpart, closely resembling pickle relish.


I must admit that I did not make my piccalilli, which I will pursue in the future, but bought it at a farmer’s market.  I wanted to find good use for it outside of a Ploughman’s-style lunch of cheese and cold cuts.  I’ve been adding tomato salsas to eggs for ages, so why not try the same with piccalilli?  This is less of a recipe and more of an idea for combining ingredients.  I like to  scramble my eggs when I add piccalilli to them.  It’s important to give the piccalilli enough time to cook so that initial tangy bite to it is mellowed.

As a homage to its Indian roots, I like to serve these eggs with some chapatis, although any warmed flat bread would work.

Piccalilli Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 1
These are the proportions for a single serving, multiply as the people do.
  • 2 large eggs
  • 1 tablespoon/15 mL piccalilli
  • flat bread - chapatis, parathas, pitas
  1. Heat a neutral oil over medium heat in a flat-bottomed frying pan.
  2. Whisk eggs together in a small bowl with some salt and pepper.
  3. Add eggs to the pan along with the piccalilli. Slowly move around the pan as the egg cooks.
  4. Continue scrambling for a few minutes until the eggs have set and are done to your liking.
  5. Serve with flat bread


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