• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Recipes and Cooking

Banner Pickled

Pickled Eggs Recipe

Pickled Eggs Recipe

Call them what you will... odd-looking, old-fashioned, but downright delectable. Pickled eggs are simple to prep and even simpler to devour. 

A traditional deli-snack and appetiser all around the world, pickled eggs are perfect for when you're craving a little something salty. 

Of course, eggs are great vehicles for your favourite flavour bombs. When pickling your eggs, you could add whatever spice mix you like. (The below is just a suggestion.)

So, ready to master the classic art of how to pickle eggs?

New Pickled

Ingredients

  • 12 eggs
  • 1 ½ cups vinegar
  • 1 ½ cups water
  • 1 tbsp mixed pickle spices (mustard seeds, pink peppercorn, allspice, cloves)
  • 1 clove garlic
  • 1 bay leaf

Method

  1. Place eggs into a saucepan and cover with cold water. Bring water to the boil and simmer for 4 minutes.
  2. Drain off the hot water and refresh the eggs under running cold water. Peel eggs and place into a sterilised pickle jar.
  3. In a small saucepan, heat the water, vinegar, spices, bay leaf and garlic and bring to a boil.
  4. Remove from heat, cool slightly before pouring over the eggs, seal the jar and refrigerate for 2-3 days before serving as a snack, part of a meal or barbecue.

 

 

Notes

Serve with a wholegrain bread roll and a side salad for a balanced meal.

For extra spice, add one red chilli.

Needing a hand in perfecting those hard-boiled eggs, we’ve got you covered!

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people