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pickled eggs recipe

Written on Wednesday, October 5, 2016 | 3:42:00 PM



Serves : servings 

Ingredients : 
- 6 eggs
- 350ml cider vinegar
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp chilli flakes or a few dried chillies (optional)

Preparation Method :
1) First find a jar that’s large enough to hold all 6 eggs – a Kilner jar is ideal. To sterilise it, run it through the hottest setting in your dishwasher, or wash it in plenty of hot, soapy water, then rinse thoroughly. Put it in a low oven (140°C/Fan 120°C/Gas 1) to dry completely.

2) Bring a saucepan of water to the boil, then gently lower in the eggs. Boil them for 7 minutes exactly, then take the pan off the heat, remove the eggs and run them under cold water to stop them cooking. When they are cool enough to handle, peel them carefully.

3) Put the cider vinegar in a saucepan with 150ml of water and the salt and sugar. Slowly bring the mixture to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using chilli, add it for the last minute.

4) Pack the eggs into the jar, then pour over the pickling mixture. Seal the jar and leave to cool completely. Leave the eggs for at least 2 weeks before eating, preferably a month, then store the jar in the fridge once opened.




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