What You Will Need

• Essentially, this is what you will need to make simple Pickled Eggs:
• Some Eggs
• Some Vinegar
• Some Jars
• If you want a full and more in-depth list of requirements, click here. The rest of the equipment are common household items.

Sterilise the Jars

• Firstly, you need to sterilise the jars. If you don't know how, then , click here to find out how to sterilise jars.

Boil Some Water

• Fill the kettle with water and boil the kettle, it will save you some time, Use any spare water to make a nice cup of tea for later.
• Turn on the stove. Add the water from the kettle to the saucepan. It may not re-boil straight away, don't worry about it, it will soon start to bubble again.

Two Clever Tips

• Add a dash of the vinegar to the boiling water. This will stop cracked egg whites from spreading too far in the water. The vinegar stops any broken egg whites from growing uncontrollably.
• Cold eggs from the fridge sometimes crack when added to the hot water. our advice, let the eggs acclimatise to room temperature before adding to the water.

Adding the Eggs

• Carefully drop the eggs in carefully, try not to let them crack. We use a spoon to lower the eggs into the water gently.
• As you can see, the added vinegar has done its job. The egg white from any cracked eggs has not gone very far.
• The cold eggs will lower the temperature of the water, don’t worry, it will rise again and the water will return to the boil.

Boiling the Eggs

• Bring the water back to the boil, and boil for 20 minutes to make sure the eggs yolks will be hard. If you know how to boil a hard-boiled egg, then use your own judgement.

  Soft boiled eggs don’t pickle well.

After Boiling the Eggs

• Once the eggs have boiled, pour away the hot water and rinse the eggs under cold water.
• You need to cool the eggs well before jarring.

How to Easily Peel Boiled Eggs

• Crack the eggshells all over, all the way around.
• Drop them back into the cold water for a short time. This allows water to get under the shell of the egg for easy peeling. We sometimes run the tap and peel them under the running water, this makes peeling even easier.
• Peel the eggs and pour away the water.
• Then rinse the eggs in a sieve to remove any little bits of remaining shell.
• If you can see the yolk of an egg, because of rough peeling, don’t pickle it, just eat it now!

Jarring the Pickled Eggs

• Let the eggs dry well. Water is not a good ingredient in any sort of pickle.
• Open the jars and gently drop in the eggs with a spoon. Don't touch them, you may add contamination.

Optional Flavourings

• Here's where we prepare to add some flavour. Today we have chosen very hot scotch bonnet chilli peppers.
• Chop the peppers into small bits and set to the side. Be careful when touching these peppers, if you get any on your fingers and then touch your nose, you may find that you will be crying in pain for the next 20 minutes.
• Add the chilli to one of the jars of eggs. Always try flavourings on small batches first. we randomly try many different flavours, some work better than others!

Adding the Vinegar

• Pour in the vinegar, make sure you completely cover all of the eggs.
• This vinegar is ready to use, but you can boil the vinegar and add the flavours for a different approach.

Storing the Pickled Eggs

• Seal the lids of the pickling jars
• Put the pickled eggs in a cupboard, and don't move them.

Drink the cup of tea and tidy up.

• Come back 6 weeks later, Job Done. That's how to easily make Pickled Eggs

Eat the pickled eggs.