Pantry / RICETTI
Maltese pickled eggs
Hard-boiled eggs pickled in spiced vinegar.
◷ 35 min / 8 servings
Method
- Hard-boil eggs for 10–12 minutes, cool quickly in cold water and peel.
- Boil vinegar, water, sugar, salt, pepper and bay for 3 minutes. Cool.
- Put whole eggs in a clean jar and cover fully with liquid. Do not pierce eggs.
- Refrigerate for 3 days before eating and use within 2 weeks.
✳ From the kitchen
Pickled eggs feature on local traditional plates. This version must stay refrigerated.
Tradition reference
Diar il-Bniet · Traditional summer dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.