Granny’s Cook book. Granny’s Cook book. P2.
Pickled eggs
In Britain, no good pub or eatery would not have these on their bar, they go down nicely with a packet of crisps(chips) and a few pints of something cold on a Saturday night or Sunday lunchtime. If you eat them true Brit style you would ask the barman to put the egg into your bag of crisps (chips) before handing them to you.
Our family loves them, and we usually have a jar in the fridge on stand by waiting for that perfect moment. They are also good for picnics and parties where finger food is the style.
Easy and cheap to make the flavour comes for the vinegar. If you like it strong then use white vinegar like me, some people like brown vinegar and some people use Sarsons pickling vinegar because it’s spiced. Also, you can add your own spices if you choose to.
We’re not a fan of spiced vinegar so we go with the white as we prefer it because it’s stronger. I don’t like all the little bits and pieces floating around in there and having to pick them all off before I can enjoy my egg.
Ingredients:
12 medium to large eggs at room temperature Vinegar to cover the eggs when the they are boiled Enough sterilized jars to put the eggs in with screw top lids A large saucepan in which to boil your eggs’water.
Place your eggs in your large saucepan and fill with water, bring the eggs to a boil, when boiling let them cook for 10 mins then turn off the heat. There are two schools of thought on this next step, some people like to leave the eggs to cool in the water then rinse them and peel them and some like to pour the hot water away and rinse the eggs in cold water, then peel them. I prefer the no nonsense, just drain and cool in the water then peel dry and pack into jars ready for the vinegar. You really do need to dry the eggs because the extra water dripping off them will dilute the vinegar, not so nice then.
So, pack them into jars not so tight that they are squashed but so that the jar is comfortably full.
Once you’ve got the fit right for the eggs in your clean sterilized jars, you can pour over the vinegar, make sure all the eggs are covered, then screw on the lids and place into the fridge.
These eggs will be ready in about two weeks and in our house, I have to practically guard the fridge, the boys love them so much, they have trouble waiting for them to be ready.
I’m going to make some more closer to Christmas so that they can either eaten with cold meats and cheeses over the holiday.