Crisps come and go, but the pickled egg has always been a constant in the local pub of Britain — or at least I thought when I began this endeavour. The original plan was to evaluate all the delicious delights in various pubs and establishments within Manchester city centre; however, I was disappointed to learn of the lack of their existence lingering on the back of our bars. Is it the fear of EHO, or are they just not a popular snack anymore? Personally, the crumble of a well-pickled yolk fills me with glee, but I get it — it's not for everyone.
This well-known British pub snack, however, did not originate within the UK. They were first seen in a 14th-century Arabic cookbook, referred to as 'baid mukhallal' — so how did they end up on our pub countertops? One can only imagine that the combination of this salty, tangy taste, along with it being incredibly cheap and protein-heavy, kept people drinking within the establishments that served them. Perhaps there is a correlation between the downfall of the pickled egg and the decline of British pubs. Pickled eggs equal more beer!
If this has got your taste buds a-tingling for an egg, here are my places to visit in Manchester city centre — and of course, have a beer or two to pair!
- City Arms — M2 4BQ
- North Westward Ho — M2 1HN
- Steelfish Brewing Co. — M12 6HR
But if you feel inspired to make your own, I have included my very own pickled egg recipe. This one is particularly special as the eggs are pickled alongside beetroot, meaning that over time the eggs are dyed pink!
Pink Pickled Egg Recipe
Ingredients
- 6 eggs
- 1 beetroot — peeled and chopped
- 300ml cider vinegar
- 1 tbsp salt
- 100ml tap water
- 50g sugar
- 3 bay leaves
- ½ tbsp black peppercorns
- ½ tbsp coriander seeds
Method
- Boil a pan of water and cook your eggs for 8½ minutes. Take them out and place them in ice-cold water to stop them from cooking.
- When cooled, peel your eggs and pop them in the fridge whilst you make your vinegar mix.
- Put the cider vinegar, water, salt, sugar, and spices into a pan. Heat until the sugar and salt have dissolved, then set aside to cool slightly.
- Peel and chop your beetroot, then begin to layer your eggs, beetroot, and bay leaves within the jar. Once done, pour over the warm vinegar mix, pop on the lid, and leave for around a week before eating.
I hope you enjoy — and follow me on Instagram at @hollpickles for more pickling fun!
By
Holly Sumner