Once again we have eggs coming out of our ears. Our ladies are regularly laying four a day which soon adds up!M
y Lovely Husband and I are also on a diet so our usual fall-back position of Victoria Sponge and Creme Brûlée are not an option. Then I had my pickled egg brainwave.
It’s very easy to do – the hardest part is peeling the eggs. I still haven’t figured out why some shells simply slide off while others cling fast and your egg finally emerges gouged and pock-marked. Put those at the bottom of the jar…
You can choose from a wealth of spices to flavour the vinegar: a finely sliced clove of garlic, a couple of bay leaves, chilli flakes, a teaspoon of peppercorns, pinch of saffron or a more indian influence of coriander or cumin seeds.
Don’t use powdered spices though because they tend to settle on the eggs like a sediment which is less attractive. I tried this with ground allspice rather than whole ones and my eggs went grey…
- 500ml Kilner Jar or equivalent
- 8 eggs
- 400ml distilled vinegar
- 2 tsp salt
- 2 tbsp sugar
- flavouring of choice
Sterilise your jar by washing it thoroughly in hot soapy water then putting it in a warm oven to completely dry out.
Put your eggs in a saucepan of cold water and bring to the boil. Simmer for 8 minutes then remove from the heat.
Run them immediately under cold water to stop them cooking any further then peel when cold enough to handle. Pack them in the jar.
Heat the vinegar with the salt, sugar and your flavourings until the sugar has dissolved. Simmer for 5 minutes, allow to cool slightly then pour over the eggs.
Leave them for at least a fortnight for the flavours to permeate. Once opened keep in the fridge.
Go on try them: you will only look at that tired jar on the chip shop shelf with pity after you have made your own!