John Myers
Ingredients for 1 servings:
- 20 eggs
- 2 tbsp caraway seeds and 1 handful of onion skins
- 2 ½ liters of water
- 1 ½ tbsp salt
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes
Boil the water with the onion skin, salt, and caraway seeds for about 5 minutes. Then let the stock cool. Hard-boil the eggs, then rinse and tap them lightly with the back of a knife to crack the shell. It shouldn’t come off the egg. Stack the eggs in a tall container, always placing a little of the boiled onion skin between each one. Now pour the cold stock over the eggs. Let the container stand in a cool place for about 2 days. Afterward, enjoy the eggs with salt or mustard.
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