Pickled herb eggs Fiefhusen style

Ingredients for 6 servings:

• 15 eggs, boiled, still in the shell
• e.g. water, for boiling eggs
• 8 onion(s) – peeled
• 1 m.-sized onion(s), quartered
• 1 ½ liters of water
• 50 g smoked salt, hickory
• 1 ½ tbsp sugar
• 4 bay leaves, dried (or fresh, if available)
• 1 tbsp caraway seeds
• 1 tbsp cumin, whole
• 1 tbsp allspice, whole
• 2 tbsp mustard seeds, whole
• 1 tbsp pepper, mixed, whole
• 5 juniper berries, whole
• 2 small chili peppers, dried, whole
• 1 tsp coriander, whole
• 1 tsp fennel seeds, whole
• 1 tbsp dill seeds, whole
• 1 sprig(s) lovage, very roughly chopped
• 1 sprig(s) rosemary
• 3 cloves garlic, fresh, finely sliced
• 3 tbsp vinegar (spirit vinegar)

Instructions

Working time approx. 20 minutes; Rest period approx. 10 days; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 10 days 1 hour 35 minutes

a spicier variation of the classic Sol eggs

First, hard-boil the eggs. Do not prick the eggs and place them in cold water. Heat the water slowly to prevent them from cracking. Once the water boils, boil the eggs for about 7 to 8 minutes, then rinse, set aside, and let cool. Bring 1.5 liters of water to a boil with the onion skins. Cover and simmer over medium heat for at least 15 minutes. Then reduce the heat to low and let it steep for at least another hour. Then, pour the onion stock through a sieve and return it to a pot with all the other spices, the onion, garlic, and herbs. Bring to a boil over medium heat and simmer for another 30 minutes to allow the sugar and salt to dissolve and the flavor to develop. Finally, add the vinegar. The eggs are not peeled, but simply bruised evenly all over, creating a spiderweb-like pattern in the shell. Now place the cracked eggs in a sufficiently large container, e.g., one (or more) preserving jars or a large Tupperware container with a tight-fitting lid. Now pour the still-hot herbal broth over them. All herbs and spices will remain in the broth (so do not strain them). Allow the eggs at least 10 days to absorb the flavor of the broth, or even two weeks is better. The eggs should mature in a cool, dark place. If stored properly, they can be enjoyed for at least four weeks. Ideally, the cracked shell will give the eggs a beautiful marbling and a great flavor. Fresh remoulade, anchovy paste, or pickled fish, such as Appetitsild or pickled anchovies, go wonderfully with this dish. A wonderful appetizer or as a snack “in between meals.”