Pickled Eggs

I have been pickling a dozen eggs every few weeks, with some seriously engaging effects. I guess growing up in New Jersey, they weren't one of those things I saw on a regular basis, or ever, but they are quite addictive. The recent batch is flavored with fenugreek, coriander, cinnamon, fresh bay leaves and myrtle. The key is to use whole spices rather than powdered or the whole thing gets cloudy and unappetizing. Pictured here are one of the more gorgeous experiments, with quail eggs. You can see the ingredients below: aged pu-erh, black cardamom, juniper, long pepper, licorice, star anise and grains of paradise.

You basically just boil eggs until barely hard and either crack them up gently for this mottled effect, or peel entirely. Then heat the spices gently in a dry skillet and add to the hot water in which you boiled the eggs. About a quart. Add two tablespoons of salt, a cup of vinegar. And put them in a glass jar on the countertop. Untraditional, I admit, but they still seem to taste better if Flatt and Scruggs are playing while you make them.