in Germany

Halle pickled eggs

updated

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Ingredients for 15 servings:

  • 1 liter of water
  • 80 g salt
  • 15 eggs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

original medieval recipe

Bring water with salt to a boil. Boil the eggs hard, then rinse and crack them lightly all over, but do not peel them (if possible, try not to break the skin (membrane) behind the shell). Put the eggs in a container. Pour the boiling salted water over them and cover the eggs. Allow to cool before covering the container. A clay container is best as this will keep everything fresher for longer. If kept cool, the eggs will keep for up to 10-14 days. Tip: The eggs are at their best after 3 days. If they are too salty, replace 300-400 ml of the salted water with regular water and let them stand for a day.

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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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