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Pickled eggs with coriander salt

You'll need to begin this recipe 3 days ahead.

You'll need

8 eggs, at room temperature 1 sprig fresh bay leaves 1 tsp black peppercorns, cracked 500 ml (2 cups) good-quality aged white wine vinegar 2 tsp caster sugar 1 tsp sea salt flakes   Coriander salt 1 tbsp coriander seeds 2 tbsp sea salt flakes


  • 01
  • 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.
  • 02
  • Add vinegar, sugar, salt and 500ml water. Refrigerate until pickled (at least 3 days).
  • 03
  • Meanwhile, for coriander salt, dry-roast coriander seeds until fragrant (10-20 seconds). Cool, coarsely crush. Stir through salt and serve with pickled eggs.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Aromatic wheat beer.

Featured in

Oct 2010

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