A recipe from The Sultan’s Feast for pickling eggs. The process takes a bit of time since after boiling the eggs, they should be soaked in salty water for a couple of days, after which they are immersed in wine vinegar. Then it is time for the next stage, which involves more vinegar, added with spices and herbs, such as cassia, ginger, cumin, coriander, cloves, rue, and citron leaves. This mixture is put over a fire and when it’s boiling, the eggs are added. To add some pazazz, why not colour the eggs with saffron (yellow) or red (safflower), or both, as you can see here?
