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Pickled eggs

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Ingredients for 1 servings:

  • 10 eggs
  • 200 ml vinegar
  • 400 ml water
  • 2 tbsp salt
  • e.g. marjoram
  • ½ tsp peppercorns, mixed
  • 2 cloves garlic
  • 2 bay leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simply

First, hard-boil the eggs. Meanwhile, bring the vinegar to a boil with water, salt, bay leaves, and marjoram, then pour into a large preserving jar. Add the peppercorns and garlic to the liquid. Gently press the eggshells into the jar and add them to the jar. Once cooled, cover with the lid. Let stand for about 2-3 days before serving. Note: The longer the jar stands, the more intense the flavor will be.

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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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Pickled eggs