Pickled eggs

A classic snack, enjoy these pickled eggs on their own, as part of a picnic spread, or atop a sandwich with some sliced meat and vegetables.

  • 10 mins cooking
  • Makes 12 Item
  • Print


Pickled eggs
  • 1 dozen eggs
  • 2/3 cup white vinegar
  • 2/3 cup malt vinegar
  • 2/3 cup water
  • 2 tablespoon sugar
  • 2 teaspoon salt
  • 1 bay leaf
  • 1 teaspoon peppercorns
  • 1 cinnamon quill


Pickled eggs
  • 1
    In a large saucepan, boil eggs 10 minutes; stirring constantly, so yolk stays in centre. Drain, rinse in cold water, place back in saucepan and shake to crack shells. Pour ice-water over eggs and let stand; this helps the peeling process.
  • 2
    In medium saucepan bring vinegars, water, sugar, salt, bay leaf, peppercorns and cinnamon to the boil.
  • 3
    Peel eggs and arrange in wide-neck jar. Pour boiling vinegar mixture over the eggs. Cool, then seal. Store in refrigerator.

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