Summary

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

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Instructions

1. Bring a large pot of water to a rolling boil (100°C / 212°F). Add the 15 eggs and boil for 8 minutes.
2. Remove the eggs and cool them immediately in cold water. Once cool enough to handle, tap and crack the shell all over to help the brine penetrate.
3. Prepare a container with a capacity of at least 1.5 liters.
4. Coarsely grind the allspice grains and bay leaves together with a small amount of salt. Place this mixture in the container along with the thyme, marjoram, mixed dried salad herbs, basil, and chives.
5. Bring 1 liter of water to a rolling boil (100°C / 212°F) with the remaining salt.
6. Place the cooled eggs on top of the herbs in the container. Pour the hot water over the eggs.
7. Refrigerate for at least 2 days before serving.