Boil the eggs. Shell them, place in big huge jar, pour vinegar and spices and whatever else you fancy in to jar, seal, leave for a week or so, eat and enjoy
Do not diss the Chinese's " century egg " Trev..heee. Its delish delish delish (especially with pork bits and porridge) but just dont question how it was made.
Grumpy, I tried the pickled eggs a couple of times (in deep dark Devon) and its yummy. Having said that, I wouldnt buy that much unless I am having like minded guests...
I can't stand them but Mr. Organ thinks they're a refined delicacy.....especially with a pint of decent English ale and a chunk of cheddar. He says start pickling !!!!!!
My parents are from SW Ohio and these two posts are making me miss my parents' home cooking. My mom would brine the eggs similar to MathNut's mom and then my dad would use those eggs to make deviled eggs, and the result would look something like this .
When I worked in a pub in Somerset we used to sell loads of them - I never knew how to serve them but most locals just had me drop the egg into their pack of crisps - yuck pickled egg & soggy crisps
Yum. I'm from Kentucky in the US...my Dad made pickled eggs with the beet brine every year around Easter. The were D-Lish. I will admit, however, that the idea (and perhaps the presentation) of a pickled egg can be a bit yucky.
As for the Swiss palate...my Swiss husband, who will inhale most any food once, snobbed my daddy's pickled eggs quicker than you can say, "rosti". Not enough information for a generalization, but, perhaps a data point.
I grew up in a pretty remote part of Northern Minnesota. I can remember my grandfather making pickled eggs, and one very important ingredient added to the brine was an entire bottle of Tobasco hot pepper sauce for a gallon sized jar of the eggs.
A good friend of his stopped by our house once and gifted (or plagued?) us with a jar of pickled turkey gizzards. I would like to say they tasted better than they looked, but that would be a lie.