|White vinegar||1 3⁄4 Pint|
Hard boil the eggs, peel them, put them in a pickling jar, pour over them the vinegar which has been boiled for 10 minutes on a gentle heat together with the peppercorns, the Cayenne pepper and if possible some coriander seeds.
Leave them uncovered for 48 hours, then close the pickling jar.
Eggs preserved like this make an excellent hors-d'oeuvre, very quickly prepared, very useful if you have to serve a meal unexpectedly.
While your guests enjoy this hors-d'oeuvre with their cocktails, your main dish will be cooking to perfection.