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Eggs in vinegar

Pickled eggs or pickled eggs are popular in bars and pubs in the US and UK. This recipe is easy to prepare. Hard-boiled eggs are marinated in vinegar flavored with spices.

Vegetarian Egg
Course: Starter
Preparation: 20 minutes
Cooking: 15 minutes


  • 1.   Place the eggs in a saucepan. Cover them with ½ l of water. Make sure the eggs are submerged under at least an inch of water above the eggs.
  • 2.   Pour 15 cl of distilled white vinegar in the water. This will make the white coagulate faster if the eggs break. Boil the water for 15 minutes over medium heat.
  • 3.   Leave the eggs in hot water. If you have eggs that have cracked during cooking, they won't marinate as well as they should. Remove the eggshells and place the eggs in a glass jar.
  • 4.   Prepare a brine by bringing to a boil with 1.5 l of water, sugar, peppers, beetroot, pepper and 15 cl of vinegar for 15 minutes.
  • 5.   Filter the preparation and pour over the eggs in the jar. Close and reserve in the fridge for 3 days before tasting.



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Ingredients for servings

  • 8 eggs
  • 20 g of salt
  • 20 g of Espelette pepper
  • 6 peppercorns
  • 1 cooked beetroot (optional)
  • 30 cl of vinegar
  • 30 g of sugar
  • 1 liter of water
  • salt (according to taste)