Name: Pickled Eggs
Ingredients: 100 ml water; 1 tbsp Salt; 6 medium eggs (slightly older eggs are better here as fresh eggs are a devil to peel); 1 shallot, sliced; 200 ml malt vinegar; 4 whole black peppercorns

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Ever since we were introduced, as children, to the joys of a pickled egg in a bag of crisps (and latterly a pint of cider) at the Seymour Arms we’ve been hooked!

Ingredients

6 medium eggs (slightly older eggs are better here as fresh eggs are a devil to peel)
200 ml malt vinegar

Method

If you have a dishwasher, place your jar(s) and lid(s) in the machine (not attached to one another) and run on the hottest cycle you have. You can also bring a large pan of water to the boil and submerge the jars and their lids for a full minute in the boiling water. Do not try and dry the jars, simply place on a wire rack upside down to cool on their own.

Cover the eggs with cold water