Boil the eggs in cold water for at least 15 mins
Pour out most of the water and run them under COLD running water to stop the cooking
Tap the egg shell all the way round and leave in cold water
Heat the vinegar and spices gently in a large pan. Tie the pickling spice in a muslin bag to make removal easier
Shell the eggs and pack into sterilised jars
Remove the spice bag from the vinegar ( if you've added pickling spice )
Pour over the eggs .
If you want spicier eggs you can leave the chilli and ginger in the vinegar
Seal the jars and store in a cool dark place for at least 6 weeks
Ingredients
Directions
Boil the eggs in cold water for at least 15 mins
Pour out most of the water and run them under COLD running water to stop the cooking
Tap the egg shell all the way round and leave in cold water
Heat the vinegar and spices gently in a large pan. Tie the pickling spice in a muslin bag to make removal easier
Shell the eggs and pack into sterilised jars
Remove the spice bag from the vinegar ( if you've added pickling spice )
Pour over the eggs .
If you want spicier eggs you can leave the chilli and ginger in the vinegar
Seal the jars and store in a cool dark place for at least 6 weeks