Sole Eggs As They Should Be
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 14 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 tablespoon salt
- 7 onion (s), the peel it
- 10 juniper berries
- 2 bay leaves
- 3 carnation (s)
- 3 tablespoon caraway seeds
- 1 onion (s)
- 10 egg (s)
- vinegar
- Mustard, (tube)
- oil
Print Recipe
Pin Recipe Instructions
- The Lake:
- Add about 1.5 liters of water with all the ingredients except the eggs, vinegar, mustard and oil and bring to the boil.
- Pierce the eggs and cook in the brine for 20 (!) Minutes. The eggs must be completely covered by brine.
- Take the brine off the fire, take out the eggs and quench. Beat the eggs all around, the shell should stay on, but have many break points all around.
- When the brine is cold, remove the onion halves, add eggs and refrigerate for 14 days.
- The preparation:
- Peel the egg and carefully cut in half lengthways. Carefully pry out the yolk halves with your fingers. Now put herb vinegar, mustard and normal cooking oil in the egg white trough.
- The dosage is a matter of taste, try it!
- (To try: 1/2 teaspoon vinegar, 1.5 cm tube mustard and 10 drops of oil).
- Now place the egg yolk on top of the filling with the curvature facing up and elegantly transfer the whole thing into your mouth.
- As a tip:
- Use plain medium hot mustard, plain oil and plain vinegar.
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