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.
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
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.