Pickled Eggs with Herbs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 3 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 egg (s)
- 1.2 liters water
- 50 g salt
- 5 grains allspice
- 10 grains pepper
- 1 teaspoon mustard seeds
- 1 sprig oregano, fresh
- 1 twig (s) lovage, fresher
- 1 sprig rosemary, fresher
- 3 sprigs thyme, fresher
Print Recipe
Pin Recipe Instructions
- Boil eggs hard for 10 minutes and quench. As soon as you can touch them, tap them lightly all around with a teaspoon so that they get small cracks and stack in a tall container.
- Wash the herbs and add to the eggs together with the spice grains.
- Bring the 1.2 liters of water to the boil with the salt and pour it over the eggs while hot but no longer boiling.
- Let the eggs soak for at least 3 days.
- The eggs can be eaten like sole eggs with vinegar and oil, or sliced on bread or just like that.
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