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Place the eggs in a small pan of cold water and bring to a boil. Reduce to a gentle boil and then cook for 8 minutes.
Meanwhile, boil the kettle and pour 150ml/5fl oz boiled water into the jar and leave to cool a little before adding all the remaining ingredients. Give the jar a good shake to combine everything well.
When the eggs are ready, pour away the hot water and place the pan under the cold tap to cool down the eggs. Peel carefully, add to the jar and place in the fridge.
Give the jar a couple of gentle mixes every few days. After 24 hours, they’ll have firmed up, started to absorb the flavour of the pickle and be ready to eat. However, wait longer and they’ll get even better – after a week or two, they’re perfect! They’ll keep in the fridge for up to 3 months.