Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Pickled Eggs
The chip shop jar classic: hard-boiled eggs steeped in spiced malt vinegar until firm and sharp. A few weeks in a cool cupboard turns them into the perfect sour, salty partner for hot chips or a bag of crisps.
Method
- Wash a 350 ml jar and its lid in hot soapy water, rinse, then dry it in a 120C oven for 15 minutes (keep the lid out of the oven if it has a plastic seal — scald it in boiling water instead). Leave to cool.
- Lower 3 room-temperature eggs into a small pan of gently boiling water and cook for 10 minutes at a steady simmer, so the yolks are set right through with no soft centre.
- Drain and sit the eggs under cold running water for 5 minutes to stop them cooking and to loosen the shells. Tap each one all over, peel carefully — the whites must be unbroken or the vinegar will make them rubbery in patches — and pat dry.
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279kcal
18gprotein
7gcarbs
16gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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