PICKLED EGGS

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ABOUT MY MATES CHICKENS

Get ya gob around these beauties. Every shop in the country should have these on sale.

Charlotte, eat ya heart out. Charlotte of Suffolk is the only girl i know that can eat these babies by the bottle full, within a couple of hours.

Thankyou my mate for providing me, from your chuck chucks, some A1 eggies.

RECIPE FOR PICKLED EGGS

12 new laid eggs
1-1.25 litres (2-2.5 pints) white wine or cider vinegar
12 cloves
25g(1oz) mixed pickling spice
2 blades of mace
Peel of half an orange

Hard boil the fresh eggs and leave in cold water. Put the vinegar in a pan and add the cloves, spice, mace and orange peel, all tied in muslin. Cover with a lid, bring to the boil and simmer for 10 minutes. Leave to cool and remove the muslin bag. Pour half the vinegar into a wide-necked jar with a tight fitting lid, then add the shelled eggs. Fill up with vinegar and seal.

The eggs will be ready for eating in about six weeks. ENJOY

Use the freshest eggs and boil hard then leave in cold water.