Pickled Eggs (Norway) Recipe
Recipe Ingredients
12 medium eggs, hard-boiled (shelled)
20 oz white vinegar
1 each bay leaf
1 tsp mustard seeds
3 each cloves
1 tsp peppercorns, crushed
1/2 each cinnamon stick
1 tsp salt
Recipe Preparation
Directions: þ Place everything, except the eggs, into a saucepan. þ
Bring gently to the boil, then remove to a basin. Cover and leave to
cool. þ Let the liquid stand for 4 hours before using it, to allow
the
spices and herbs to flavour the vinegar. þ Strain the vinegar. þ
If the spices and are left in, they discolour the eggs. þ Put the
eggs into dry, sterelised, widw-necked jars-don't pack them
too firmly. þ Pour the liquid over the eggs to cover them, then
seal the jars. þ Don't use for a couple of days after they are
prepared. I find they
keep perfectly for at least 6 weeks but they must be kept
refrigerated. Cut the eggs into quarters or halves to serve or use
slices as a garnish on biscuits or cold meat.
Servings: 12
Back to Egg Recipes
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