Pickled eggs as they should be

Ingredients for 1 servings:

• 5 tbsp salt
• 7 onions, peeled
• 10 juniper berries
• 2 bay leaves
• 3 carnations
• 3 tbsp caraway seeds
• 1 onion(s)
• 10 eggs
• Vinegar
• Mustard, (Tube)
• oil

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

A must at Easter, we need 40-60 pieces.

The brine: Put approximately 1.5 liters of water on a pan with all the ingredients except the eggs, vinegar, mustard, and oil, and bring to a boil. Pierce the eggs and cook in the brine for 20 (!) minutes. The eggs must be completely covered with brine. Remove the brine from the heat, remove the eggs, and rinse well. Crack the eggs all over; the shell should stay on, but there should be plenty of cracks all around. When the brine is cold, remove the onion halves, add the eggs, and refrigerate for 14 days. Preparation: Peel the egg and carefully cut it in half lengthwise. Carefully pry out the yolk halves with your fingers. Now add the herb vinegar, mustard, and regular cooking oil to the egg white well. The dosage is a matter of taste; taste it! (To taste: 1/2 teaspoon vinegar, 1.5 cm tube mustard, and 10 drops oil). Now place the yolk, convex side up, on top of the filling and elegantly pop the mixture into your mouth. Another tip: Use simple medium-hot mustard, simple oil and simple vinegar.