Sweet and sour mustard eggs

Ingredients for 6 servings:

• ½ liter of water
• 3 tbsp coarse mustard, medium hot (or fine mustard with 1 tbsp mustard seeds)
• 1 tbsp salt
• 1 cl vinegar essence
• 3 tbsp sugar
• 1 small bay leaf
• 5 grains of allspice
• 10 peppercorns
• 6 eggs or 12 quail eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

As a side dish on a cold platter

Boil all the spices in the water for 5 minutes, then simmer for 20 minutes to allow all the spices to develop. Allow to cool and pour into a preserving jar. Hard-boil the eggs for about 10 minutes (quail eggs: 5 minutes), then rinse thoroughly with cold water, peel them, and place them in the cold liquid. Leave to marinate in the refrigerator for about 4-6 days. Then halve the eggs for a cold platter, for example, and garnish with flavor. They will keep for at least 8 days. Pre-treated in this way, the eggs can also be used in a mustard sauce for lunch (they will then have a more intense flavor).