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What You Need:
(To Serve: 4 - 6)
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16 eggs
½ oz black peppercorns
½ oz root ginger (well bruised)
1 quart vinegar
½ oz Jamaica pepper or Allspice
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Translate this recipe:
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| How To Cook: |
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1. Simmer the vinegar and spices for 10 minutes and leave to get quite cold.
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2. Hard-boil the eggs, shell, and cover with strained spiced vinegar in an earthenware or glass jar.
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3. The next day, cover securely to make the jar quite air-tight.
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4. The eggs will be ready for use in 4 weeks.
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