Pickled eggs like daddy used to make

Ingredients for 3 servings:

• 10 eggs with white shells
• 2 tbsp salt
• 1 bay leaf
• 2 tbsp caraway seeds
• 2 handfuls of onion skins
• 1 liter of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring the water to a boil with salt, caraway seeds, and onion skins and simmer for about 10 minutes. At about the same time, boil the eggs for 7-10 minutes, whichever you prefer. Lightly crack the shells of the freshly boiled eggs with a spoon and add the eggs to the stock until it has cooled. Then layer the eggs in a large (or smaller) jar. Strain the stock and add them to the jar(s) with the eggs, ensuring they are covered. DO NOT seal the jars airtight, but cover loosely and let them steep in a cool place for 2-3 days. The salt, caraway seeds, bay leaves, and onion skins not only change the flavor of the eggs, but also their appearance. The discoloration of the yolk is also intentional. Even as a child, I loved the spider web pattern on the eggs, and my mom usually had to make more than 10 eggs because my dad had to do quality control the next day. Since the eggs are already salted, we traditionally eat them with mustard.