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Spicy eggs

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Ingredients for 4 servings:

  • 12 eggs
  • 100 g salt
  • 6 chili peppers, dried
  • 2 bay leaves
  • 6 peppercorns
  • 1 onion(s), red
  • 1 liter of water

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Pickled eggs

Boil eggs in water with the dried chili peppers, salt, 1 red onion sliced ​​into rings, bay leaves, and peppercorns. Then slightly crack the eggshells and let them soak in the liquid for at least 24 hours. Serve with fresh, buttered rye 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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