Angy's pickled herbs – (Easter) eggs

Ingredients for 15 servings:

• 15 eggs
• 1 liter of water
• 1 tbsp thyme, dried
• 1 tsp marjoram, dried
• 2 tbsp herbs, mixed dried salad herbs
• 1 tbsp, sautéed basil
• 1 tbsp chives
• 10 grains of allspice
• 4 bay leaves
• 2 tbsp salt

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Total time approx. 2 days 10 minutes

Boil the eggs for 8 minutes, then rinse and crack them all over. Prepare a container with a capacity of at least 1.5 liters. Pound or coarsely grind the allspice berries with the bay leaves and a little salt and add them to the container along with the other ingredients/herbs. Bring the water to a boil with the remaining salt, place the eggs on the herbs, and pour the still-hot water over the eggs. Let them steep for at least 2 days. TIP: You can use the already dyed boiled eggs for Easter! Preparation tip: For Easter, it’s best to prepare them on Maundy Thursday, so you can serve them for breakfast on Easter Sunday!