Preparation of egg pickle and evaluation for acceptability and cost of preparation.




Ingredients                                         Quantity 
  •  Eggs (Hard boiled, peeled)            12 nos (600gm) 
  •  Vinegar                                            2 cups 
  • Dry spice mix (3%)                          18 gm
  • Ginger- garlic paste                           10 gm
  • Salt (1.5-2%)                                         9-12 grn 
  • Oil                                                         150-200ml 
(Oil and vinegar amount should be sufficient enough to cover the eggs)




Instructions:

  1. Prepare Hard-Boiled Eggs:

    • Boil 6 eggs, peel them, and cut each egg into halves.

  2. Prepare Tadka (Tempering):

    • Heat oil in a pan.
    • Add mustard seeds, fenugreek seeds, and cumin seeds. Allow them to splutter.

  3. Add Spices:

    • Add turmeric powder, red chili powder, and ginger-garlic paste. Sauté for a minute until the raw smell disappears.

  4. Introduce Tamarind Paste:

    • Add tamarind paste and stir well. Cook for a couple of minutes until the oil starts separating.

  5. Season with Salt and Sugar:

    • Season with salt to taste. Add sugar if you prefer a slightly sweet taste. Mix well.

  6. Add Eggs:

    • Gently place the boiled egg halves into the pan, coating them with the spice mixture.

  7. Simmer:

    • Allow the eggs to simmer in the flavorful mixture for 5-7 minutes on low heat.

  8. Garnish (Optional):

    • Garnish with fresh curry leaves for added flavor.

  9. Cool and Store:

    • Allow the egg pickle to cool before transferring it to a clean, airtight jar.

Evaluation for Acceptability:

Criteria for Evaluation:

  1. Taste:

    • Is the pickle well-balanced in terms of spiciness, tanginess, and sweetness (if added)?

  2. Texture:

    • Are the eggs tender and well-coated with the spice mixture?

  3. Aroma:

    • Does the pickle have a pleasant aroma, indicative of the spices used?

  4. Color:

    • Is the color of the pickle appealing?

  5. Overall Presentation:

    • Does the pickle look appetizing when served?

  6. Acceptability:

    • Ask for feedback from those who taste the pickle. Evaluate their overall satisfaction.

Cost of Preparation:

Cost Analysis:

  1. Cost of Ingredients:

    • Calculate the cost of each ingredient based on the quantity used.

  2. Labor Cost:

    • Estimate the time spent on preparation and assign a reasonable labor cost.

  3. Total Cost:

    • Sum up the cost of ingredients and labor to determine the total cost of preparation.

  4. Cost per Serving:

    • Divide the total cost by the number of servings to find the cost per serving.