Peppercorns are great in stews, but I don’t like to put them directly in the stew as shown in Pic1. The seeds stick to everything in the stew and when you bite on them they taste rather unpleasantly strong.
Place the peppercorn in a tea egg or a small cloth bag instead. That gives you the benefits of great cooking without the unpleasantness afterwards.
Other spices that might otherwise be problematic to remove after cooking can be placed in the egg as well like bay leaves, whole cloves, thyme, rosemary, etc.
Do not fill the egg more than halfway. The content will expand while cooking and it works better when liquid can circulate through the egg.