Name: Pickled eggs with coriander salt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 8 eggs, at room temperature; 1 sprig fresh bay leaves; 1 tsp black peppercorns, cracked; 500 ml good-quality aged white wine vinegar (2 cups); 2 tsp caster sugar; 1 tsp sea salt flakes; Coriander salt; 1 tbsp coriander seeds; 2 tbsp sea salt flakes

Pickled eggs with coriander salt

Australian Gourmet Traveller picnic food recipe for pickled eggs with coriander salt.

Serves 6

Prep

15M

Cook

10M

Total

25M

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

Ingredients

8 eggs, at room temperature

1 sprig fresh bay leaves

1 tsp black peppercorns, cracked

500 ml good-quality aged white wine vinegar (2 cups)

2 tsp caster sugar

1 tsp sea salt flakes

Coriander salt

1 tbsp coriander seeds

2 tbsp sea salt flakes

Method

Main

1.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.

2.Add vinegar, sugar, salt and 500ml water. Refrigerate until pickled (at least 3 days).

3.Meanwhile, for coriander salt, dry-roast coriander seeds until fragrant (10-20 seconds). Cool, coarsely crush. Stir through salt and serve with pickled eggs.

Drink Suggestion: Aromatic wheat beer. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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