[food porn] pickled eggs

Pickled Eggs German Style!

Boil the eggs. 10-12 min depending on the size. (You want them throughly hard boiled.)



The ingredients (for 10 eggs):

- 100g rock salt
- thyme sprigs (at least one for every glass)
- laurel leaves
- 2 onions or 4 shallots (quartered)
- caraway
- dried hot red pepper
- mustard seeds
- schinus fruits (dried)
- white, green and black peppercorns (whole)
- juniper cones



Cook everything in water for 10 min. (Tip: test how many glasses you will need for all eggs and fill the glasses (minus the eggs) to the brim with water. That's how much water you need. Better to have some decoction left over than having too less.)

Fill the glasses first with the eggs then the decoction. See to it that onions and herbs are equally distributed to all glasses. Fill them as high as possible and close them tightly.

Leave them be for 3-4 days (don't put them in the fridge - better the window seal). Eat them all within 8 days.

Now the eating instructions:

Of course you can simply cut them up and put them on bread or whatever you want but the traditional way goes like this:

(Sadly, I haven't been able to take pictures of this. We all were too enthusiastic to be bother to stop and take pictures.
Maybe next time. *g*)

Peel an egg.
Cut it in two equal halves (especially the egg yolk).
Remove the egg yolk carefully and put it to the side for the moment.
Fill the holes with: mustard, balsamic or red wine vinegar, salt & pepper and olive oil
Carefully put the egg yolk halves upside down on the now filled holes.
Put the half quickly in your mouth and chew!

Tip: The first time you eat it like that you might want to have something cold to drink at hand.
The vinegar burns a bit on the way down.