Cheekyricho Pickled Eggs. I am often asked what to do with an excess of fresh eggs. Baking is the obvious answer, meringues, pavlova, egg custards, quiches and of course lemon butter or lemon curd. On a recent trip to far North Queensland we stopped off at a Farmers Market, I love visiting country markets, buying fresh produce for our camp meals, sampling locally produced unusual preserves and baked goods. Many old fashioned home cooks donate their 'specialty' to local charitable organisations for cakes stalls etc, quite often using ingredients not available where we live. At one of these markets I bought some home pickled eggs. They were great, with fridge space at a premium (because prefers cold beer) anything that can be stored unrefrigerated is a bonus. These eggs don't require chilling, keep for up to two years and are perfect for salads and consuming with aforementioned cold beer as the sun goes down whilst gazing out over some picture perfect vista. Him day dreaming about travels made or to be made and me busily writing out recipes and jotting ideas for my YouTube channel Into already bulging notebooks. 
First job when I got home was to bring you Pickled Eggs. So simple, makes use of an abundance of eggs and are a great high protein snack when out in the kayak. We hope you give this recipe a try, the hardest part is waiting the 8 days until the pickling solution has done its magic, before you can eat them.http://youtu.be/LciKmmjRUOI
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