in Germany

Pickled eggs

updated

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Ingredients for 6 servings:

  • 12 eggs, hard-boiled
  • 2 onions
  • 1 ½ liters of water
  • 100 g salt
  • 2 bay leaves
  • 5 peppercorns
  • 3 juniper berries
  • 5 grains of allspice
  • 1 tsp caraway seeds, chopped
  • 1 sprig(s) of thyme

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Boil the water with salt, the specified spices (the spices and juniper berries should be slightly crushed), and two coarsely chopped onions for 10 minutes. Peel the eggs and layer them in a large jar. Pour the warm brine over them and let them steep in a cool place (not in the refrigerator) for about 48 hours. Serve with mustard, salt and pepper, vinegar, and oil. Serve with buttered brown bread.

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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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