Pickled eggs with coriander salt

AT A GLANCE

  • Serves 6 people

You'll need to begin this recipe 3 days ahead.

  • 8 eggs, at room temperature
  • 1 sprig fresh bay leaves
  • 1 tsp black peppercorns, cracked
  • 500 ml (2 cups) good-quality aged white wine vinegar
  • 2 tsp caster sugar
  • 1 tsp sea salt flakes
  •  
  • Coriander salt
  • 1 tbsp coriander seeds
  • 2 tbsp sea salt flakes
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.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN

Drinking Suggestion:

AROMATIC WHEAT BEER. , suggested by MAX ALLEN

FEATURED IN

Oct 2010

Oct 2010

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