Sour eggs – à la Anne

Ingredients for 3 servings:

• 1 ½ liters of water
• 6 grains of allspice
• 2 bay leaves
• 1 onion(s)
• 4 cl vinegar (5% fruit vinegar)
• 6 eggs
• 2 tsp salt
• 1 tsp sugar
• 4 small gherkins
• 6 tbsp cucumber juice
• ½ small jar of capers or as needed and to taste
• 3 tbsp flour (heaped)
• 1 tbsp clarified butter (heaped)
• 20 g sauce cake
• 600 g potatoes, peeled

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Saxon poor people food

Bring the water to a boil in a large pot with the allspice, bay leaves, onion, and fruit vinegar (I use apple cider vinegar, but any 5% fruit vinegar will do). Simmer for about 5 minutes, then remove the ingredients (allspice, bay leaves, and onions) from the pot and discard. Next, add the eggs. Crack the egg into a glass, dip a large spoon into the vinegar, and let the egg run over it. It will shrink. Repeat this process with all the eggs, one after the other. After three eggs, pause for two minutes so the water bubbles gently again, but don’t let it boil too much. The eggs will rise to the top after a minute and then need to continue cooking in the vinegar for about another three minutes. Carefully remove the eggs from the water and set aside on a plate. Heat the clarified butter in a small pot and toast the flour in it, stirring constantly, until golden brown. Deglaze with the hot vinegar broth while stirring and add the brown gingerbread in small pieces or grated. There should be enough broth so that the gingerbread crumbles in the boiling liquid. I then hold a sieve over the large pot and strain the sauce through. Then I add the salt, the finely chopped cucumbers, capers, pickle juice, sugar, and the eggs to the sauce. In the meantime, I have diced the potatoes and cooked them in salted water; they now go into the large pot. I prepare the stew early and then wrap it in my bed. This way it really infuses the sauce. It tastes even better the next day, but be careful when reheating it, as it burns easily. I got this recipe from my mother-in-law and I have to say it’s always a hit with her son, and it’s a very inexpensive dish too.