Chicken on a mission Posted April 11, 2006 Share Posted April 11, 2006 12 Eggs 900ml (1½ pints) Malt vinegar 2 tsp Allspice 3 Cinnamon sticks 10 Whole cloves 10 Peppercorns 1 Chilli pepper, finely chopped Place the eggs in a saucepan of cold water, add a teaspoon of vinegar and bring gently to a boil. Continue to boil for 10 minutes. Remove from the heat and place in a bowl of cold water. When cool, remove the shells and place in a large glass jar. Heat the vinegar and the spices in a double boiler. Remove from the heat as soon as the mixture comes to a boil. Allow the mixture to stand for at least two hours and then pour over the eggs and seal the jars. Store for at least 2 weeks before eating. Quote Link to comment Share on other sites More sharing options...
