Pickled eggs (refined breakfast)

Name: Pickled eggs (refined breakfast)
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 12 Eggs; 250 ml White wine vinegar; 1 Branch rosemary; 4 Bay leaves; 2 TABLESPOONS Mustard seeds; 4 red capsicums; 1 TABLESPOON Sugar; 1 TEASPOON Salt

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

12 Eggs
250 ml White wine vinegar
1 Branch rosemary
4 Bay leaves
2 TABLESPOONS Mustard seeds
4 red capsicums
1 TABLESPOON Sugar
1 TEASPOON Salt

Directions

1
Boil eggs hard in about 10 minutes. Let them cool down in cold water. Simmer vinegar, 300 ml water, herbs, mustard seeds, washed peppers, sugar and salt for about 10 minutes.
2
Peel the eggs and place them in a glass jar. Pour in the vinegar stock and let it cool down. Close the container and let it soak for 2 days.