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Put the eggs into a saucepan of water, bring to the boil and simmer for 7 minutes.
Drain and put the pan under the cold tap, run water onto the eggs until they are cool.
Peel the shells away and pack into a sterilised Kilner® Jar.
Add the thyme and pour over distilled vinegar until the eggs are completely covered.
Seal leave to mature for at least a week.