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Make this using Sarson’s Distilled Malt Vinegar.
Ingredients
- 11 medium eggs
- 500ml Distilled vinegar
- 2 sprigs of fresh thyme, washed
Method
- Put the eggs into a saucepan of water, bring to the boil and simmer for 7 minutes. Drain and put the pan under the cold tap, run water onto the eggs until they are cool. Peel the shells away and pack into a sterilised Kilner® Jar.
- Add the thyme and pour over distilled vinegar until the eggs are completely covered. Seal leave to mature for at least a week.
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