Norway's Pickled Eggs – a delicious recipe with eggs, vinegar, bay leaves, mustard seeds, cloves, peppercorns crushed. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place everything, except the eggs, into a saucepan.
2
Bring gently to the boil, then remove to a basin.
3
Cover and leave to cool.
4
Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar.
5
Strain the vinegar.
6
If the spices and are left in, they discolour the eggs.
7
Put the eggs into dry, sterelised, widw-necked jars-don't pack them too firmly.
8
Pour the liquid over the eggs to cover them, then seal the jars.
9
Don't use for a couple of days after they are prepared.
10
Keeps for 6 weeks - must be refrigerated.
11
Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.
401
kcal
Calories
24
g
Fat
13
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 medium eggs hard-boiled (shelled), 20 ounces vinegar, 1 each bay leaves, 1 teaspoon mustard seeds, and more.
Yes, Norway's Pickled Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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