Lion Quality Eggs
– The Pub Snack
Evergreen salad | Salmon & Chive Twirl | Chicken 'N' Egg Mousse | Dreamy Curried Eggs | Creamy Mayonnaise | Sunny Potato Eggs | Muffin Burger | Spicy Pickled Eggs | Ploughman’s Egg Pasties | Soufflé Ham Sandwich | Three Vegetable Egg Pate | Tongue & Ham Pate
Spicy Pickled Eggs
Makes 10
Ingredients
10 medium Lion Quality hard –boiled eggs, shelled
11/2pints/750mil good quality light vinegar
1oz /25g pickling spice
1 blade mace
Method
Place the eggs into a clean sterilized wide necked jar. Pour the vinegar and spices into a saucepan, bring to the boil and simmer for 30 minutes. Cool and strain over the eggs, making sure they are completely covered. Screw or seal the jars with acid resistant tops. Leave for 4 weeks
To Vary
Chilli eggs- replace the pickling spice and mace with dried or fresh chillies to taste, 1 small piece of bruised root ginger and 1 teasp whole all spice
NB: make up a large quantity as they keep well for up to six months stored in a dry dark place.
Further Information & Literature
If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899
Order Literature
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