Pickled Herbal Eggs, Fiefhusen Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 10 hrs 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 15 egg (s), cooked, still in their shell
- water, for boiling eggs
- 8 onion (s) skins
- 1 medium onion (s), quartered
- 1 ½ liters water
- 50 g smoked salt, hickory
- 1 ½ tablespoon sugar
- 4 bay leaves, dried (or fresh, if available)
- 1 tablespoon caraway seeds
- 1 tablespoon cumin, whole
- 1 tablespoon allspice, whole
- 2 tablespoon mustard seeds, whole
- 1 tablespoon pepper, colored, whole
- 5 juniper berries, whole
- 2 small chilli pepper (s), dried, whole
- 1 teaspoon coriander, whole
- 1 teaspoon fennel seeds, whole
- 1 tablespoon dill seeds, whole
- 1 twig (s) lovage, roughly cut
- 1 sprig rosemary
- 3 cloves garlic, fresher in fine slices
- 3 tablespoon vinegar, (brandy vinegar)
Print Recipe
Pin Recipe Instructions
- First the eggs are hard boiled. The eggs are not pierced and placed in cold water. Warm the water slowly so that the eggs don`t burst. As soon as the water boils, let the eggs boil for about 7 to 8 minutes, quench, set aside and let cool.
- Now bring 1.5 l of water with the onion skins to the boil, cook under the lid on medium heat for at least 15 minutes, then reduce the heat to low flame and let it steep for at least 1 hour. Then pour the onion stock through a sieve and bring to the boil again in a saucepan with all the other spices, the onion, garlic and herbs and simmer on medium heat for another 30 minutes so that the sugar and salt can dissolve and everything can develop its aroma. Finally add the vinegar.
- The eggs are not peeled, but only beaten evenly all around, so that a spider web pattern is created in the shell, so to speak. Now put the beaten eggs in a sufficiently large container, e.g. in one (or more) preserving jars or a large `Tupperware` container with a tightly fitting lid. Now pour the still hot herbal brew over it. All herbs and spices remain in the brew (do not pass them through a sieve).
- Now give the eggs at least 10 days to absorb the aroma of the brew, or even better 2 weeks. When ripening, the eggs should be cool and dark. If the eggs are stored correctly, they can be enjoyed for at least 4 weeks.
- Ideally, the eggs get a wonderful marbling and a great taste due to the chipped shell.
- A fresh tartar sauce, anchovy paste or pickled fish, such as appetizer or pickled anchovies, goes wonderfully with it. A wonderful starter or as a snack in between.
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