Catherine’s pickled eggs

Don't know what to do with a surplus of eggs?
Brioche-crusted eggs

Use up eggs lingering in the fridge with this pickled egg recipe from Food’s Catherine Jones

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FOOD Magazine issue 187
  • Free range eggs 6
  • Malt vinegar 500ml
  • Pickling spice 1tsp
  • Bay leaves 2
  • Chilli 1, small red
  • Kilner jar 3/4 litre
  1. Put the eggs in a pan and cover with water. Bring to the boil then simmer for around 10 minutes.
  2. Take off the heat, drain and plunge the eggs into cold water.
  3. Once cooled, carefully peel them (It helps if you use older eggs rather than fresh ones).
  4. Put the eggs in a large kilner jar, add the spices, bay leaves and chilli, then cover with malt vinegar.
  5. Seal the jar and store for about a week before eating – if you can wait that long. It’s as simple as that.

You will need

  • Free range eggs 6
  • Malt vinegar 500ml
  • Pickling spice 1tsp
  • Bay leaves 2
  • Chilli 1, small red
  • Kilner jar 3/4 litre

Method

  1. Put the eggs in a pan and cover with water. Bring to the boil then simmer for around 10 minutes.
  2. Take off the heat, drain and plunge the eggs into cold water.
  3. Once cooled, carefully peel them (It helps if you use older eggs rather than fresh ones).
  4. Put the eggs in a large kilner jar, add the spices, bay leaves and chilli, then cover with malt vinegar.
  5. Seal the jar and store for about a week before eating – if you can wait that long. It’s as simple as that.
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'If you want to make pink eggs, use red wine vinegar. Simmer the vinegar in a pan, with slices of beetroot and your spices, for around 5-10minutes, beofre adding to the pickle jar,' says Catherine

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