AT A GLANCE
You'll need to begin this recipe 3 days ahead.
|01||Prick eggs through shells with a pin, cook in boiling water over medium heat until cooked (8 minutes for medium yolks). Drain, refresh under cold water, peel and place in a jar to fit snugly, layering with bay and peppercorns.|
|02||Add vinegar, sugar, salt and 500ml water. Refrigerate until pickled (at least 3 days).|
|03||Meanwhile, for coriander salt, dry-roast coriander seeds until fragrant (10-20 seconds). Cool, coarsely crush. Stir through salt and serve with pickled eggs.|