Scottish Pickled Eggs is a traditional Scottish recipe for a classic pickle of hard-boiled eggs preserved in spiced vinegar. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Pickled Eggs.
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This is a classic Edinburgh recipe for pickled eggs.
Ingredients:
12 eggs
15g ground cloves
15g ground mace
7.5g whole black peppercorns
30g salt
2 bayleaves
malt vinegar, to cover
Method:
Bring a large pan of water to a boil, add the eggs and cook for 20 minutes or until fully hard-boiled. Carefully drain the eggs then crack the shells and peel them.
Arrange the eggs in a large glass or earthenware jar, scattering the spices between them.
Measure out enough vinegar to completely cover the eggs. Bring the vinegar to a boil. Tuck in the bayleaves then pour over the vinegar, ensuring that the eggs are completely covered.
Seal the jar with a vinegar proof lid and set aside for at least 2 weeks to mature before use. After opening store in the refrigerator.
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