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Nutrition & Lifestyle

Joe’s Spicy Dinosaur Eggs

Believe me when I tell you, pickled eggs taste way better than they sound. They are also really versatile – there are about as many combinations of pickle spice as there were dinosaurs! This is my favourite recipe, packed with flavour and a “moreish” vinegary aftertaste. Eat by themselves, chop into salads or (for the height of decadence) serve on your back deck with a cold pale ale and a plate of sweet potato crisps.


  • 24-30 eggs
  • 1-2 Spanish onion, sliced
  • 2 large red chillies, sliced
  • 6-8 small green Bird’s eye chillies, whole
  • 1/4 cup fennel seeds
  • 1/4 cup Mustard seeds
  • 1/4 cup Himalayan salt
  • 40 whole black peppercorns
  • A few good splashes of Tabasco or another hot pepper sauce
  • 1 tablespoon oregano
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 tablespoons crushed red chili flakes
  • 4 bay leaves
  • 4-8 cloves garlic
  • 6 cups malt vinegar
  • 2 cups raw apple cider vinegar (with the ‘Mother’)


Place eggs into a large saucepan and cover with 2-3 inches of water. Bring to the boil on high heat. Once boiling, remove from the heat and let it stand 10-15 minutes.

While the eggs are simmering, combine all the brine ingredients (except apple cider vinegar) in a separate saucepan and bring to the boil. Once boiling, turn down the heat and simmer for a few more minutes.

While the brine is simmering, “shock” the eggs with cold water and carefully peel the shells off. (If you are using farm-fresh eggs, let them sit for a week before boiling for easier peeling). Using a small, sharp knife, prick the eggs all over down to the yolk to allow the brine to seep in.

Combine eggs, brine and apple cider vinegar, in a boil-proof bowl (like stainless steel) and allow to cool. Once the liquid has cooled, transfer the eggs and brine into air-tight jars or tupperware for storing in the fridge.

The eggs should soak for a minimum of two days, but a week or more is best. Chef Adkins says the eggs will get better and better the longer they soak in the brine. They will also last for weeks in jar in fridge, so there’s no need to eat them straight after you open them (although they’re so delicious I often do!)

This is an awesome healthy snack or salad addition and a great source of protein. The apple cider vinegar is added once everything has been combined because the boiling process kills live enzymes (which we want to keep!)

Joe Bonington
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Joe Bonington

Joe Bonington's mission is to help as many people as possible lead a fitter fuller and more adventurous life by helping ordinary people achieve extraordinary things.

Joe is seen as an expert and leader in his field,  Possibly the southern hemisphere's leading strength and conditioning coach, for outdoor and adventure sports.

He has seen 8 of his clients summit Everest, clients cross the Greenland Icecap, ski to the North Pole, ski tour and ski mountaineering in Antarctica, Iceland, South America and Norway, climb peaks all over the world, trek all the continents and enter trail running , ultra and multi-stage events in the Gobi, Andes, Himalayas and the Sahara.

As well as a sought-after coach, Joe is a presenter and speaker.

He is also the founder and owner of Joe's Basecamp Gym, based in Brookvale on Sydney's Northern Beaches.

The gym is home to unique functional fitness, strength and conditioning, and endurance training programs for trail running, trek training and mountaineering. The facility caters for all outdoor, adventure sports and wilderness activities - a one of a kind Bucket List gym!

If you want to know more about our coaching programs contact us here to find out how you can be a part of our great community of like-minded people.

If you would like to know about working with our trainers to get the most out of your adventures, your events, your sport contact us here.
Joe Bonington
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