📝 About This Recipe
A quintessential staple of the British pub counter, these pickled eggs offer a nostalgic punch of sharp acidity balanced by warming, aromatic spices. This recipe transforms humble hard-boiled eggs into a sophisticated, savory snack with a golden hue and a complex, peppery finish. Whether enjoyed as a protein-rich snack or a tangy accompaniment to a ploughman's lunch, these eggs are a masterclass in traditional preservation and bold British flavor.
🥗 Ingredients
The Eggs
- 12 pieces Large Chicken Eggs (at room temperature for easier peeling)
The Spiced Pickling Liquor
- 700 ml Malt Vinegar (traditional brown malt vinegar for deep flavor)
- 50 grams Granulated Sugar (to balance the harshness of the vinegar)
- 1 tablespoon Sea Salt (non-iodized)
- 1 tablespoon Black Peppercorns (whole)
- 1 teaspoon Coriander Seeds (whole)
- 1 teaspoon Yellow Mustard Seeds (whole)
- 1/2 teaspoon Dried Chili Flakes (for a subtle heat)
- 3 pieces Bay Leaves (dried)
- 4 pieces Whole Cloves (for a warm aroma)
- 1 inch Fresh Ginger (peeled and sliced into thin rounds)
👨🍳 Instructions
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1
Sterilize a 1-liter glass jar by washing it in hot soapy water, rinsing, and then placing it in an oven preheated to 100°C (212°F) for 15 minutes. Set aside to cool.
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2
In a medium saucepan, combine the malt vinegar, sugar, sea salt, peppercorns, coriander seeds, mustard seeds, chili flakes, bay leaves, cloves, and sliced ginger.
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3
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to ensure the sugar and salt have completely dissolved.
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4
Once simmering, reduce the heat to low and let the pickling liquor infuse for 10 minutes. Remove from heat and allow it to cool to room temperature.
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5
While the liquor cools, prepare the eggs. Place the eggs in a large pot and cover with cold water by at least an inch.
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6
Bring the water to a rolling boil over high heat. Once boiling, immediately set a timer for 9 minutes for a firm but not rubbery yolk.
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7
Prepare an ice bath in a large bowl. When the 9 minutes are up, use a slotted spoon to transfer the eggs immediately to the ice water to stop the cooking process.
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8
Let the eggs sit in the ice water for at least 10 minutes. This helps the membrane pull away from the shell, making them easier to peel.
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9
Gently crack the shells all over and peel the eggs under cold running water. Ensure they are perfectly clean and free of any shell fragments.
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10
Pat the peeled eggs completely dry with a paper towel. Excess water on the eggs can dilute the vinegar and affect preservation.
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11
Carefully place the dry eggs into the sterilized jar, leaving about an inch of headspace at the top.
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12
Pour the cooled pickling liquor (including all the spices) over the eggs until they are completely submerged.
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13
Seal the jar tightly with a non-reactive lid. Give it a gentle shake to distribute the spices.
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14
Store the jar in a cool, dark place for at least 1 week before eating to allow the flavors to penetrate the eggs. For best results, wait 2-3 weeks.
💡 Chef's Tips
Use eggs that are about a week old rather than farm-fresh; they are significantly easier to peel. Never use a metal lid without a plastic liner, as the vinegar will react with the metal and ruin the flavor. If you prefer a brighter color, add a teaspoon of turmeric to the pickling liquor while it simmers. Always ensure the eggs are fully submerged in the liquid to prevent spoilage. Once opened, store the jar in the refrigerator and consume the eggs within a month.
🍽️ Serving Suggestions
Serve in a small bowl with a sprinkle of celery salt and a dash of black pepper. Pair with a cold pint of English Bitter or a crisp, dry cider. Slice and serve as part of a traditional Ploughman’s lunch with sharp cheddar and crusty bread. Halve the eggs and serve them with a dollop of English mustard for an extra kick. Crush them into a sandwich filler with a little mayonnaise and chopped chives.