Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 24

24 quail’s eggs, at room temperature

350ml white wine vinegar

125ml water

1½ tsp fine sea salt

1½ tsp cayenne pepper

6 black peppercorns

1 tsp mustard seeds

2 bay leaves

½ tsp allspice

Quintessential bar food, pickled eggs are like marmite – you either love them or hate them. But even today, you’ll often find a jar of them lurking behind the counter in many pubs. This recipe uses dainty quail’s eggs, which are easier to handle when you’ve got a drink in one hand.

Place the quail’s eggs in a saucepan and add just enough water to cover. Bring to the boil and cook for 3 minutes, then drain and immerse in a bowl of cold water to cool quickly. When the eggs are cool enough to handle, peel and put them into clean, sterilized jars.

Meanwhile, put all the remaining ingredients into a non-reactive pan and bring to the boil. Remove from the heat and allow to cool slightly. Pour the spiced vinegar mixture over the eggs to cover completely, then seal the jars with tight-fitting lids. Refrigerate and leave for at least a week before eating.