Pickled eggs Silesian style

Ingredients for 1 servings:

• 10 eggs, brown
• 1 tbsp caraway seeds
• Onion(s), approx. 10 brown, dry onion skins
• 1 tbsp salt
• 1 liter of water

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 20 minutes

with onion skins and caraway, for 10 eggs

Boil the eggs with salt, caraway seeds, and onion skins for about 10 minutes and let them cool slightly. Lightly crack the eggshells and place the eggs and their liquid in a large jar. Let them steep in a cool, dark place for 2-3 days. The caraway seeds and onion skins not only change the flavor of the eggs, but also their appearance. The dark color of the yolk is intentional and harmless. Coarse sweet mustard or horseradish goes well as a side dish. In Silesia, pickled eggs are traditionally made for Easter.