Well it's a rainy day and the chooks have gone mad with the amount of eggs they've laid, so what to do?

Pickled Eggs are an acquired taste, polarising in fact

You either love 'em or hate 'em

I LOVE THEM

This is an easy recipe to use up all the spare eggs you get when the 2 dozen chooks are all laying!!

Pickling the eggs means that they will keep (almost) indefinitely

Step 1: What You Need

Eggs (obviously) I am using the bantams eggs as they are a nice size and absorb the pickling spices quicker than full sized eggs (also our full sized ones are humongous)

A pan to boil them in

Pickling Vinegar (or Malt Vinegar, or Cider Vinegar or even White Vinegar)

Optional

Spices (I use Chilli flakes but Balsamic Vinegar also works)

EDIT (sarcasm alert)

For those who have commented on quantities of ingredients:-

Egg sized eggs! - enough to fill the jars

Jars should be jar sized!

Once the jar is full of eggs (ie you can't get any more in) fill to top with vinegar - if it starts overflowing it is FULL!

A sprinkle of seasoning (chilli flakes) I don't know - let's say 1/4 teaspoon!!

Step 2: Hard Boil the Eggs

Boil for about 10 minutes, ideally use eggs that are a few days old as they peel more easily.

This is no problem if you are using shop bought eggs as they can be several weeks old!!

It doesn't matter if the eggs are a bit dirty as they will be peeled

Step 3: Cool and Peel the Eggs and Put in Jars

I drain the water and refill with cold and some ice before peeling.

You can sterilise the jars (put in oven for 10 mins) but it isn't really necessary as the pickling vinegar will also sterilise them.

Don't throw out the shells, either add them to your compost OR put around plants to deter slugs and snails.

Step 4: Add Your Spices As Require and Top Up With Vinegar

Brim fill the jars and then put on the lid allowing a little vinegar to overflow, this will ensure that there is no air in the jar (do this over the sink)