Pickled Eggs

Pickled eggs are something you either love or hate. They seem to be particularly popular in the countryside and it isn't unusual to spot pub locals dropping one into their bag of salted crisps!

Ingredients:

12 hens eggs - older ones will be easier to peel!
1 pint white wine vinegar
½ pint malt vinegar
1 tspn corriander seeds
8 black peppercorns
1 star anise
1 piece of mace
½ tspn chilli flakes
2 slices of fresh ginger
1 bayleaf

Method:

1. Bring the vinegars and spices to the boil in a stainless steel pan and simmer for 1 minute. Cool.

2. Place the eggs into a pan of cold water and bring to the boil. Cook for 6 minutes then plunge into ice cold water. Peel.

Step three is as simple as packing the eggs into sterilized jars and adding enough vinegar to completely cover them. Seal with a tight fitting, non-metallic lid and store in a cool place for 1 month before use.

If you don't have all of the above mentioned spices in your larder (or don't want to buy them) simply use two sachets of "pickling spice."