Angy`s Pickled Herbs – (Easter) Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 15 egg (s)
- 1 liter water
- 1 tablespoon thyme, dried
- 1 teaspoon marjoram, dried
- 2 tablespoon herbs, mixed dried salad herbs
- 1 tablespoon, leveled basil
- 1 tablespoon chives
- 10 grains allspice
- 4 bay leaves
- 2 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard for 8 minutes, quench and beat all over.
- Prepare a container with at least 1.5 liters.
- Grind or coarsely grind the allspice grains with the bay leaves and a little salt and place in the container with the other ingredients / herbs.
- Bring the water to the boil with the remaining salt, place the eggs on the herbs and pour the still hot water on the eggs and let it steep for at least 2 days.
- TIP:
- At Easter you can use the already colored, boiled eggs!
- Preparation tip:
- Best to prepare for Easter on Maundy Thursday, then you can present it for breakfast on Easter Sunday!
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