A smoky twist on a classic recipe… 


-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) 


  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 large glass jar in the fridge.