Pickled Eggs

Pickling has, of late, become something of a trend, but not, so far as one can judge, for eggs. Many a decent pub used to have an inviting jar of pickled eggs sitting on top of the public bar, a welcoming sight, though probably not advisable for a first date. Clearly though, if you’ve gone to that sort of a pub for one, you’re not that bothered and have no aspiration to snog anyone.

In the first series of the Simpsons, Moe keeps a jar on the bar. Unfortunately one killed the Health Inspector. Better make your own to be safe.

Put a dozen small eggs in a pan of cold water, bring to the boil and simmer for 7 minutes. Drain and run under cold water until they are cool as you are. Peel the shells away and pack the eggs into a sterilised, 1 litre Kilner or Mason jar. (You can sterilise jars by swilling water around the inner surface then microwaving in 10 second blasts until dry.) Add fresh thyme and pour Sarson’s Distilled Malt Vinegar over them until the eggs are, importantly, completely covered. Seal and leave to mature for a month or two, preferably much longer.

You can use white wine vinegar, cider vinegar or some fancy one but make it something clear; it looks so much more elegant in the jar.

Conventionally pickled eggs are hard-boiled. However you may prefer them just a bit less so, giving a slightly softer centre. You don’t want them soft boiled though or it will get very messy and be rather undignified to eat in intimate company, especially on a date.

If you want to go all gourmet on us, an uncommon word in this context, you can add some beetroot juice to produce purple eggs or turmeric for yellow ones. They can look rather elegant in a summer salad and you can laugh at the idea of your ostentatious friends eating pickled eggs. Probably don’t mention this to the landlord of your local old-school boozer though or you may get barred.