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Pickled eggs according to mom

updated

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Ingredients for 4 servings:

  • 16 eggs, hard-boiled
  • 1 ½ liters of water
  • 60 g salt
  • 60 g sugar
  • some dill
  • some parsley
  • 1 tbsp tarragon, dried
  • 1 tbsp mustard seeds
  • 2 bay leaves
  • 1 tbsp, levelled peppercorns, black
  • 2 slices of lemon

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Boil the water with salt, sugar, and spices and let it steep for 10 minutes. Add the lemon slices to the hot broth and let it cool. Crack the cold hard-boiled eggs, but do not peel them, and place them in a sufficiently large jar. Wash the dill and parsley, arrange them in layers in the jar, and pour the cold broth over them. Let it steep for at least 48 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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