- 12 Eggs
- 1 litre white wine or cider vinegar
- Black peppercorns
- Flaked chillies (optional)
- Whole chillies (optional)
Although we sell our extra eggs to friends and colleagues, there always comes a time, usually during the summer holiday season, when we have more eggs than we can eat or sell. That's when the pickling starts.
Pickled eggs are easy to produce and taste fabulous - a great accompaniment to salads, cold meat, and fish and chips, or slice for a roll or sandwich.
Storage jars with good seals
Hard boil the eggs in plenty of water - boil for at least 10 minutes to ensure they are completely set. While the eggs are boiling prepare your jars by washing them in very hot water and rinsing well. Check the rubber seals on the jars for signs of wear - if they aren't in good order get some new ones.
Meanwhile prepare the vinegar - you can use any vinegar but the flavour of your finished eggs will reflect the type of vinegar you use. Standard malt vinegar will be harsher than clear vinegar, while white wine or cider vinegar will give a more rounded flavour. Experiment to find what suits your taste and by all means mix vinegars.
You'll need about 1 litre of vinegar for each dozen eggs. Put it in a saucepan, bring to the boil and simmer for a minute or two.
Tip: Add a sprinkling of peppercorns and/or dried chilli flakes for a bit of a kick.
Once the eggs are cooked cover them in cold water and leave to cool. Once cool shell and pack into your jars.
Tip: For even more kick add some whole chillies at this stage- they will infuse the eggs during pickling.
Sieve the vinegar and pour into the jars covering the eggs completely. Seal the jars well, and store for at least a month before eating. In a cool, dark place they will store well for over 6 months.
Preserves: River Cottage Handbook No.2 Pam Corbin
New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company
The Forager's Kitchen Fiona Bird
Bread: River Cottage Handbook No. 3 Daniel Stevens