Place the vinegar, wine, celery seeds, aniseed, cloves, bay leaves, fennel seeds, peppercorns, coriander seeds, salt and shallot into a sauce pan

Bring to the boil on a medium heat

Reduce the heat and leave to simmer for 3 minutes

Set aside to cool

Bring a medium sized sauce pan filled 3/4 of the way with water to the boil

Add a splash of cheap vinegar to the water

Place 6 of the eggs into the water very carefully

Boil for 2 and a half minutes

Place into a bowl of ice water

Repeat until all of the eggs have been boiled

Once cooled, peel and place into a sterilized glass jar

Pour over the cooled pickling liquid

Put the lid on the jar and place into the fridge for 24 hours