As sponsors of the World Pickled Egg Championship, we're rather fond of this pub classic so we asked Mike Keen, 2012 champion, to share one of his favourite recipes with us.
- Put a frying pan over a high heat, when it's hot, add the whole spices and shake around for 1-2 minutes until you can smell the flavour of the spices and the cumin seeds start to pop a little. Remove from the heat and tip the spices into a bowl.
- Bring the vinegar & cyder to the boil with the garlic, turn down to a simmer for 5 minutes & then add in the toasted spices. Gently place the eggs in the liquid and continue to simmer for 2 minutes.
- Lift the eggs out with a slotted spoon and place them in a sterilised glass jar, then pour the curry/garlic liquid over to cover the eggs.
- Seal the lid and leave for at least a couple of weeks. Once you open it keep in the fridge.