12 medium free-range eggs, at room temperature
2 sprigs of thyme
2 bay leaves
A few whole black peppercorns
About 500ml distilled vinegar
1. Bring a saucepan of water to the boil. Gently spoon the eggs into the pan and simmer for exactly seven minutes before running the pan under the cold tap until the eggs are cool enough to handle
2. Peel off the shells and pack the eggs into a sterilised Kilner (Mason) jar or similar container (you’ll want something that’s airtight and big enough to hold all the eggs snugly). Add the thyme, bay leaves and peppercorns, then pour in enough vinegar to completely cover the eggs.
3. Seal the container and leave the eggs to mature for at least a week, before popping one in a bag of crisps and seeing what happens. Remember, never put your fingers in the pickle jar! Use a spoon to retrieve your beautiful friends.
Max’s Picnic Book by Max Halley and Ben Benton, photography by Louise Hagger, is published by Hardie Grant, priced £16.99.