Pickled eggs! They’re a classic staple you’ll often find sitting in a large jar on the counter of many a fish & chip shop across the UK. While fish and chips might be the star of the show, pickled eggs have their own dedicated fan base. They’re a bit like Marmite—you either love ’em or you don’t.

So, what’s the deal with pickled eggs? Well, they’re hard-boiled eggs that have been peeled and then submerged in a pickling solution, usually made from vinegar, salt, and sometimes a few spices or sugar for added flavour. The eggs sit in this brine for a good amount of time, absorbing all those tangy, salty flavours. The vinegar not only flavours the eggs but also acts as a preservative, allowing them to be stored for an extended period.

The texture is another thing that people either love or can’t quite get on board with. The outside of the egg white becomes slightly rubbery due to the pickling process, while the inside remains much the same as any hard-boiled egg you’d make at home. When you bite into one, there’s an initial tangy hit, followed by the more familiar, comforting taste of boiled egg. It’s a unique experience, to say the least.