Old-fashioned pickled eggs

Ok, so you may be thinking “WHAT”!!!!!! but I promise you these are delicious and a great way to preserve your excess eggs. (chicken owner or not!)

Here in good old Blighty they can often be found in our fish n chip shops but they’ve got nothing on these babies. Honest, once bitten twice smitten!

They look gorgeous as a gift and are scrumptious for supper and also as Hors derves at a dinner party or family gathering.

Grab yourself:

4-6 whole cloves

1 cinnamon stick

480 ml (16 fl oz) white vinegar

2.5 ml (1/2 teaspoon) mustard

25 ml (1/2 teaspoon) salt

2.5 ml (1/2 teaspoon) pepper

6 hard-boiled eggs, peeled

How to:

Put the cloves and cinnamon stick in a saucepan with the vinegar and bring the mixture to the boil. Add the mustard, salt, and pepper. Simmer for 5 minutes.

Place the eggs in a jar with a wide mouth and a tight-fitting lid. Pour the hot vinegar mixture over to cover. Screw the lid on tightly and refrigerate for up to six months.

This is another recipe from my gorgeous book: beginners guide to chickens by Lee Faber.

 

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10 thoughts on “Old-fashioned pickled eggs

  1. Hmmm, is this anything like the Chinese 100 year old eggs? They soak eggs (raw and in their shells) in horse urine until the egg turns brown and jelly like – or they used to, now I understand they have a laboratory product that replaces the urine (thank God). But I guess you hard boil yours and soak them in vinegar not urine, and store them in the fridge, not a jar buried in the back yard so it is just a bad flashback on my part.

    Actually, now that my flashback has passed and I can read the recipe calmly, they sound pretty good. I’m going to have to try this. With summer coming on we’re having barbecues and I think cold pickled eggs might be a good snack to munch on while the sausages sizzle and the chickens run underfoot. Thanks for the post!

  2. I remember my grandpa always had a large jar of these in his tavern that my grandma made up to sell to the patrons. I actually never have had one! Your pictures are beautiful! For something that I always considered “bar food” you made them look really elegant!!!

  3. Pingback: Google Alert – keeping chickens | Chicken Ark

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