in Germany

Pickled eggs like grandma always made them

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Ingredients for 6 servings:

  • 20 eggs, preferably organic
  • 1 liter of water
  • 100 ml spirit vinegar
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 onion(s)
  • 3 tsp, heaped mustard seeds
  • 2 tsp, heaped peppercorns, mixed
  • 2 tsp, heaped juniper berries
  • 4 bay leaves

Instructions

Working time approx. 5 minutes; Rest period approx. 3 days; Cooking/baking time approx. 40 minutes; Total time approx. 3 days 45 minutes

Boil the eggs hard for 10 minutes. Cool them down and tap the shells all around to allow the liquid to soak in. Place the eggs in a suitable container, preferably with a lid. Bring the water and other ingredients to a boil and simmer for 30 minutes. Add this liquid to the eggs. Let it rest in a cool, dark place. It’s already delicious after three days. I prefer to let it sit longer. Enjoy the finished pickled eggs with mustard, oil, vinegar, salt, and pepper.

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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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