John Myers
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Marinated Sol Eggs
The perfect marinated sol eggs recipe with a picture and simple step-by-step instructions.
- 10 piece Hard-Boiled chicken eggs, shelled
- 0,2 l Red wine vinegar, maximum 5% acidity
- 1 l Water, hot
- 50 g Salt
- 2 piece Garlic cloves chopped
- 1 piece Onion cut into rings
- 1 tsp Herbs of Provence spice mix
- 5 stem Whole chives
- 5 piece Cherrry tomatoes cut in half
Sol eggs:
- Hard-boil the eggs in vinegar and salted water. Break the eggs into a suitable container and add the liquid, spices, herbs and fresh ingredients. Cover the vessel and let everything soak for at least 24 hours. The eggshell can easily dissolve and become significantly discolored.
Use:
- It is best to peel the cracked eggs when they are cold and season with a little marinade and serve them ready to eat. In addition, other savory things are sufficient, e.g. pickles, pickled peppers, mustard, tomato puree, cream horseradish etc.
The sol-egg ceremony, this is how it works:
- Peel the finished egg, cut in half lengthways and spoon out the yellow egg, now fill the white egg with a seasoning paste, mustard or tomato puree, season and put the yellow egg on top as a “cap” and eat each half in one piece.
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