Fermented herb eggs

Ingredients for 3 servings:

• 6 eggs, size M
• 25 g sea salt, without additives (iodine, anti-caking agent, etc.)
• 500 ml water
• 28 allspice berries
• 1 tsp peppercorns
• ½ tbsp mustard seeds
• ½ tsp oregano, dried
• ½ tsp rosemary, dried
• ½ tsp thyme, dried
• 1 tsp Maggi
• 1 piece(s) Jalapeño(s), approx. 2 cm
• 2 bay leaves

Instructions

Working time approx. 5 minutes; Rest period approx. 5 days; Cooking/baking time approx. 10 minutes; Total time approx. 5 days 15 minutes

delicious on fresh bread and butter

Boil the eggs hard and then let them cool. Crack the eggshell all around with the back of a knife, creating lots of cracks. Place them in a suitably sized jar. Boil water with salt, let it cool, and pour it over the eggs along with all the other spices. Let it stand at room temperature for three days, then refrigerate it and let it mature for another two days. In summer, it’s better to use fresh herbs. The combination of herbs is quite variable, though, so you can experiment.