A smoky twist on a classic recipe… 

 Ingredients: 

-500ml pickling vinegar 

-100g sugar 

-2 bay leaves 

-1 tablespoon black peppercorns 

-1 tablespoon coriander seeds 

-6 large eggs 

-optional: chili flakes, mustard seeds, fennel seeds (or…beetroot to stain eggs pink) 

 Directions: 

  1. Bring a large pot of water to a boil and gently lower 6 eggs into the boiling water with a slotted spoon. Set a timer for 10 minutes to hard boil the eggs, then remove from heat. 
  2. Place the eggs in an ice-bath or run cold tap water over them until they are completely cool. 
  3. Place the eggs on a rack and prepare your smoker for Cold Smoking. You could use whatever flavour you like, but we used Pecan Bisquettes. Smoke for 3-4 hours. 
  4. While the eggs are smoking, mix all other ingredients together in a pot and heat just until the point when the sugar dissolves completely. Allow to cool. 
  5. Sterilize a jar in preparation for pickling.  
  6. When the eggs have finished smoking, place them in the jar with the brine. Let them pickle for a minimum of two weeks before eating. If you are sealing the jars, do so now. We knew ours wouldn’t last that long, so we simply placed them in a large glass jar in the fridge.