Pickled Eggs with Shallots and Pink Pepper

Instructions

1. 1

   Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold

2. 2

   water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.

3. 3

   Place the eggs in a 3-cup (750 ml) glass jar.

4. 4

   In a small pot, bring the remaining ingredients to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. The eggs will keep for 1 month in the refrigerator.