Here's one way of making them, using:
- Fresh free-range hen's eggs (thanks to Julie)
- Sarsons malt pickling vinegar
- A sauce pan with a lid
- A clean glass jar
Step 1: Preparing the eggs
If you boil eggs for too long the yolk will become pale yellow & "dry" with an ugly dark layer between it and the white. Soft-boil and the yolk will be runny.
Small eggs were placed carefully in a pan, soft-water (at about 1000 feet above sea level it boils under 100oC) was boiled and poured into the pan. The eggs were boiled gently for ~8 min, the water removed and the hot eggs replaced in the box to cool.
I took the opportunity to clean the pan at the same time (dried-on rice) - green cleaning!