Pickled eggs without shell

Ingredients for 1 servings:

• 10 eggs
• 800 ml water
• 1 bay leaf
• 3 chili peppers, dried
• 1 ½ tbsp salt
• 2 tbsp mustard seeds
• 2 tbsp peppercorns
• 1 m.-sized onion(s), peel

Instructions

Working time approx. 10 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 12 minutes; Total time approx. 15 hours 22 minutes

for a large preserving jar with approx. 2 l content

Bring 800 ml of water with all ingredients except the eggs to a boil and simmer over medium heat for about 12 minutes. Meanwhile, boil the eggs for 12 minutes, then refresh under cold running water. After cooling briefly, peel the eggs. Once the brine and eggs have reached room temperature (about 1-3 hours), carefully place the eggs in the jar and pour the brine over them. After half a day, the eggs will already have a delicious flavor and are ready to eat. Serve with medium-hot mustard, if desired.