Love pickled eggs? It’s easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Prep:5 mins
Serves 6
400ml white wine vinegar100g caster sugar2 bay leaves1 tbsp black peppercorns1 tbsp coriander seeds6 large eggs
STEP 1Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.STEP 2Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells. STEP 3Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
