in Germany

Pickled eggs, sweet and sour

updated

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Ingredients for 1 servings:

  • 12 eggs
  • 600 ml water
  • 3 tbsp salt
  • 3 tbsp mustard seeds
  • 150 ml vinegar (fruit vinegar)
  • 3 tbsp cane sugar
  • 15 peppercorns, white or colored

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Boil the eggs in boiling salted water for 7 minutes, then rinse. Bring the water to a boil with salt, mustard seeds, vinegar, sugar, and peppercorns. Snap the egg shells open all the way around and let the eggs marinate for at least 24 hours. Tip: To eat, peel the eggs and halve them. Carefully remove the yolk. Add Worcestershire sauce, pepper, mustard, vinegar and oil, soy sauce, or chutney to the egg white cavity. Place the yolk upside down on top and eat the half egg in one bite.

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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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