Sneem Black Pudding
90 min · 799 kcal · 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.
Instructions
- 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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