These savoury eggs were once a favourite in many pubs. They are easy peasy, as the ingredient list will testify to. They have a very interesting flavour, but, I appreciate they are not everybody’s “cup of tea”
INGREDIENTS
Eggs
Pickling Vinegar (Sheila uses Sarsons Spiced Malt vinegar)
METHOD
Hard boil the eggs using any method you prefer, but if you add a teaspoon of white wine vinegar it will help you to remove the shell. Take them out, and plunge into cold water immediately, allow to cool, then peel them.
Pack the eggs fairly loosely into jars. Pour over the spiced vinegar, and seal.
The eggs can be eaten within a few days, but develop a more interesting flavour if left for 2 or 3 weeks.
Original Recipe Marguerite Patten
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