Freedom Pass
Full Member
Just made Al his regular fix of pickled eggs, it occurred to me they are Dukan friendly.
If you like pure white ones like the chip shops have, buy the ready spiced vinegar (Sarsons 1.14 lt). Hard boil 10-12 eggs, peel. In another pan bring the vinegar to the boil, add the peeled eggs and simmer for 15 mins. Bottle in kilner jars. Leave for 4 days at least before eating.
If you don't mind the eggs being coloured by the spices, I use 1 lt of white (clear) vinegar, about an inch of ginger root (or a teaspoon of ground), about two teaspoons of black peppercorns, one teaspoon of pink peppercorns and one Star Anise. Bring the vinegar and spices slowly to the boil, simmer for 5 mins to infuse flavours before adding the hard-boiled eggs. Personal choice whether your strain the spices from the vinegar, I like to see them in the jars.
Sorry folks, I do not measure much, I've cooked for longer than I can remember, came from a very basic country farm of 7 children and just grew up with it.
If you like pure white ones like the chip shops have, buy the ready spiced vinegar (Sarsons 1.14 lt). Hard boil 10-12 eggs, peel. In another pan bring the vinegar to the boil, add the peeled eggs and simmer for 15 mins. Bottle in kilner jars. Leave for 4 days at least before eating.
If you don't mind the eggs being coloured by the spices, I use 1 lt of white (clear) vinegar, about an inch of ginger root (or a teaspoon of ground), about two teaspoons of black peppercorns, one teaspoon of pink peppercorns and one Star Anise. Bring the vinegar and spices slowly to the boil, simmer for 5 mins to infuse flavours before adding the hard-boiled eggs. Personal choice whether your strain the spices from the vinegar, I like to see them in the jars.
Sorry folks, I do not measure much, I've cooked for longer than I can remember, came from a very basic country farm of 7 children and just grew up with it.
