8eggs, at room temperature1 sprigfresh bay leaves1 tspblack peppercorns, cracked500 ml (2 cups)good-quality aged white wine vinegar2 tspcaster sugar1 tspsea salt flakesCoriander salt1 tbspcoriander seeds2 tbspsea salt flakes
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.
Add vinegar, sugar, salt and 500ml water. Refrigerate until pickled (at least 3 days).
Meanwhile, for coriander salt, dry-roast coriander seeds until fragrant (10-20 seconds). Cool, coarsely crush. Stir through salt and serve with pickled eggs.