Pickled Eggs - love 'em or hate 'em?

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Like marmite, I don't know anyone who says 'Pickled eggs are alright', I think most people I know think they hate them based on the the memory of lurid eggs in astringent malt vinegar, who knows how old, sitting behind the bar in a musty pub.

I have to admit I love pickled eggs and make them every couple of months - easy to make, finding the patience to wait for them to reach their peak is the hardest bit!

At Aspall we love pickled eggs so much we've created the World Pickled Egg Championships. The competition takes place every year at the Aldeburgh Food & Drink Festival in Suffolk and in 2013 we could really call ourselves a world championship as we had entries from the US!

If you reckon you're a bit of eggspert (sorry) why not start with my simple recipe below and get tweaking and perfecting your own world champion pickled eggs with different types of vinegar, more or less chilli, tumeric for orange eggs or red wine vinegar and raw beetroot for red!

Enjoy playing and we look forward to your entries at the  Aldeburgh Food & Drink Festival on the 27/28 September.


RECIPE

Polly's Perfect Pickled Eggs

What you need:

8 free-range eggs (room temperature)

500ml bottle red-wine vinegar

2 tsp black peppercorns

2 fresh bay leaves

1 tsp coriander seeds

3 juniper berries

A litre jar (Kilner/Le Parfait jars are just the ticket), thoroughly cleaned and with a good seal

How to do it:

  1. Cover the eggs with cold water. Put a lid on the pan and bring to the boil. Take the lid off and gently boil the eggs for 8 minutes (depending on the size of your eggs)
  2. Tip away the water and fill the pan with cold water, refresh again until eggs are cool enough to peel.
  3. Meanwhile place all the pickling ingredients in a pan and bring to a simmer for about 3-4 minutes.
  4. Put the shelled eggs into the jar and cover with the pickling liquid. Seal the jar and give the jar a gentle shake to make sure the vinegar is covering all the eggs. Hide the jar away from temptation in a cool dark places for at least a week - two is better if you can wait to let the complex flavours develop and mellow.