Pickled eggs classic or sous vide style

Ingredients for 10 servings:

• 10 eggs
• 60 g sea salt
• 40 g cane sugar
• 200 ml balsamic vinegar
• 700 ml water
• 2 shallots
• 8 juniper berries
• 4 allspice berries
• 1 tsp black peppercorns
• 1 tsp tarragon
• 1 tsp mustard seeds
• 1 tsp caraway seeds
• 1 tsp marjoram
• 3 bay leaves
• 3 sprigs of dill or 2 tsp dried or frozen
• e.g. chili flakes
• e.g. Maggi or Worcestershire sauce
• e.g. garlic, peeled

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 45 minutes

Pierce the eggs and boil them hard in boiling water for 8-10 minutes, drain well, and refresh with cold water. Peel and halve the shallots, then roast them cut-side down in a pan until dark brown or use a Bunsen burner to roast them. Press the granulated spices in with a flat knife or lightly pound them in a mortar. Bring the water, vinegar, and seasoning mix to a boil. Peel the eggs. Layer them alternately with the fresh or dried dill in a clean 1.5-liter preserving jar. Add the onion halves. Pour the hot seasoning mixture over the eggs and close the jar tightly. Allow everything to cool and then refrigerate for at least 2 days. The longer the storage time, the more intense the flavor. If refrigerated, the pickled eggs will keep for at least 2 weeks. Sous vide version: To speed up and intensify the marinating, place the seasoning broth and eggs in a vacuum container and, once cooled, vacuum seal using a vacuum sealer (e.g. CASO VC100). After about 1 day in the refrigerator, release the vacuum and leave to stand for a while longer. The vacuum opens tiny pores in the egg, allowing the seasoning broth to penetrate more easily. The pores largely remain intact even after the vacuum is released, as the egg white will have solidified after just 1 day due to the salt and vinegar. This allows the seasoning broth to continue penetrating the yolk, making marinating much faster. Serve the pickled eggs either with just salt or as follows: Halve the eggs lengthwise. Remove the yolks, mash them, and season with salt, pepper, and a dash of vinegar. Fill the hollow with the egg yolk, drizzle with oil, and serve with a little mustard.