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Berlin pickled eggs

updated

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Ingredients for 10 servings:

  • 10 eggs
  • 1 ½ liters of water
  • 80 g salt
  • 1 tbsp caraway seeds
  • 1 tsp sugar
  • 1 onion(s)
  • 5 peppercorns, crushed
  • 5 allspice berries, crushed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hard-boil the eggs and carefully crack the shells all around. Then place the eggs in a glass container (a large preserving jar works best). Bring the water and spices (just the onion skins) to a boil and pour over the eggs while still hot. Seal the jar and use within 8-10 days.

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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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