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Pickled eggs

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Ingredients for 10 servings:

  • 10 eggs
  • 1 liter of water
  • 2 ½ tbsp salt
  • 1 tbsp caraway seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for Easter and thick lentils

Hard-boil the eggs. The broth consists of the above ingredients and is boiled for about 5 minutes. Then let the broth cool and pour it into a large, sealable jar with the eggs. Ideally, let it steep for at least 24 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.

Salty Cookies II

Pickled eggs