Recipes > Eggs > Pickled Eggs

Pickled Eggs


  • 12 eggs
  • 1/4 ounce of whole mace
  • 1/4 ounce of cloves
  • 1 sliced nutmeg
  • 1 table-spoonful of whole pepper
  • small bit of ginger
  • 1 peach leaf
  • vinegar


Boil eggs quite hard, and lay them in cold water; having peeled off the shells. Then put them whole into a stone jar, with mace, cloves, nutmeg, pepper, ginger, peach leaf. Fill up the jar with boiling vinegar; cover it closely that the eggs may cool slowly. When they are cold, tie up the jar; covering the cork with leather. After it has stood three days pour off the pickle, boil it up again, and return it boiling hot to the eggs and spice. They will be fit for use in a fortnight.


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Directions for Cookery, in its Various Branches (1840).

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