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Pickled Eggs


600 ml white wine vinegar; or cider or malt vinegar
6 cloves garlic; skinned
25 g pickling spice
1 small piece orange zest
1 blade mace
6 eggs; hard boiled and shelled

Put all the ingredients except the eggs, in a heavy-based saucepan. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Leave to cool, then strain some of the spiced vinegar into a large wide-mouthed jar. Put in the eggs and top up the jar with more spiced vinegar. Cover with airtight and vinegar-proof tops and leave for 6 weeks before using to mature.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.