By Smriti Dey
March 4, 2026
Sirke wale ande is a spicy pickled egg dish that is popular in North Indian street food. The vinegar cuts through the richness of the eggs, giving the dish a sharp, spicy, and slightly sour taste. People like it as a quick side because it tastes rich and has umami.
6 eggs, boiled, peeled, and completely cooled 1 cup white vinegar 1 teaspoon salt ½ teaspoon red chilli powder ¼ teaspoon turmeric powder 1–2 green chillies, slit 1 teaspoon crushed garlic ½ teaspoon black pepper (optional)
Prick the boiled eggs lightly with a fork so they absorb flavour better.
Place the eggs in a clean, dry glass jar with a tight lid.
Add vinegar, salt, red chilli powder, turmeric, garlic, green chillies, and pepper to the jar.
Seal the jar tightly and shake gently so the eggs are fully coated in the vinegar mixture.
Keep the jar in a cool place for 24–48 hours, shaking once in between, before serving.