Preparation info
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    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This recipe is rather more sophisticated than your absolutely basic pickle and comes from an English expatriate who introduced pickled eggs to California in the Whale & Ale Pub Restaurant in San Pedro. An unlikely initiative, admittedly, but he says the locals lap them up and they stimulate thirst and, therefore, increased beer consumption.