Pickled Eggs

Fork Pickled Eggs

Cooking time: 15

Preparation: 20 minutes

Cooking: 15 minutes

Serves: 6


A British classic – prepare now in time for a Christmas tea-time treat. Serve with bread and cheese, salads, cooked meats or smoked fish.

Source: www.egginfo.co.uk


  • 12 medium Bird Bros eggs
  • 750ml (1½ pints) distilled vinegar or white wine/cider vinegar for a less dominant flavour
  • 2 large mild chillies, sliced lengthways
  • 2 large shallots, sliced
  • 25g piece root ginger, sliced
  • 2 tbsp Szechuan or black peppercorns


  1. Hard-boil the Bird Bros eggs for 6 minutes and peel away shell.

  2. Bring vinegar to a boil in a saucepan, add chilli, shallots, ginger and peppercorns, return to the boil and remove immediately from the heat. Allow to cool completely.

  3. Pack eggs into one large Kilner or screwtop jar or several smaller ones. Pour cooled spiced vinegar onto eggs to cover completely.

  4. Cover jar tightly and store for 4 weeks or longer before use.

Comments and tips