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Pickled eggs with coriander salt

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

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking plus pickling
  • Serves 6
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Pickled eggs with coriander salt
You'll need to begin this recipe 3 days ahead.


  • 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


  • 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

  • Author: Emma Knowles & Lisa Featherby