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Pickled eggs with herbs

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Ingredients for 1 servings:

  • 12 eggs
  • 1.2 liters of water
  • 50 g salt
  • 5 grains of allspice
  • 10 peppercorns
  • 1 tsp mustard seeds
  • 1 sprig(s) of oregano, fresh
  • 1 sprig(s) lovage, fresh
  • 1 sprig(s) rosemary, fresh
  • 3 sprigs of thyme, fresh

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes

Variation of the Solei

Boil the eggs hard for 10 minutes and then rinse. As soon as they’re touchable, lightly crack them all over with a teaspoon to create small cracks, then stack them in a tall container. Wash the herbs and add them to the eggs along with the spices. Bring 1.2 liters of water with the salt to a boil and pour over the eggs while still hot, but not boiling. Let the eggs marinate for at least 3 days. The eggs can be eaten like pickled eggs with oil and vinegar, sliced ​​on bread, or simply on their own.

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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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