in Eastern Europe, Poland

Pickled eggs

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Ingredients for 10 servings:

  • 20 eggs
  • lots of onion(s) (only the onion skins)
  • lots of water (salt water)
  • Caraway seeds

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

an integral part of a Silesian Easter breakfast

The onion skins should be collected a few weeks in advance and stored in a dry place. They are then boiled in salted water with caraway seeds until they release their red color. Strain the liquid and hard-boil the eggs in it, depending on their size, for about 6 minutes. Then crack the eggs and let them steep in the liquid for at least 3 days. The container should be covered. Ideal for a Silesian-style Easter breakfast with Polish sausages and boiled ham.

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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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