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CATEGORY CUISINE TAG YIELD
Eggs English Pickles, English 8 Eggs

INGREDIENTS

8 Eggs
1 pt White vinegar
1/4 oz Black peppercorns
1/4 oz Allspice berries
1/4 oz Root ginger, lightly bruised

INSTRUCTIONS

Boil the eggs for l0 minutes. Cool in cold water, then shell. In a saucepan
sirnmer the vinegar and spices together for 5 minutes. Place the eggs in a
warmed sterilized jar and pour the hot vinegar mixture over, leaving in the
spices. Cover and store in a cool dry place for about 2 weeks to allow the
pickled eggs to mature. Serve with cold meats or cold poultry or game.

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