Spicy Pickled Eggs

The eggs keep for one week.

To serve: halve the egg and lift out the yolk. Add a little salt, pepper, vinegar, oil and mustard to each egg white half, then replace the yolk.

 Other languages: en · de Servings: 8
Ingredients
8 eggs 2 onions 60 g sugar 60 g salt 1 tbsp mustard seeds 1 tbsp caraway seeds 1 tbsp black peppercorns 1 red chilli 3 juniper berries 2 allspice berries 1 bay leaf 200 ml white wine vinegar 1 bunch dill 1 bunch flat-leaf parsley ½ bunch tarragon 1 strip lemon zest
Preparation
8 eggs
Hard boil, refresh in cold water and peel.
2 onions
Halve unpeeled and toast cut-side down in a dry pan until golden brown.
60 g sugar 60 g salt 1 tbsp mustard seeds 1 tbsp caraway seeds 1 tbsp black peppercorns 1 red chilli 3 juniper berries 2 allspice berries 1 bay leaf 200 ml white wine vinegar onions
Bring 1 ⅓0.1625 litres of water with the onions, sugar, salt, spices and vinegar to a boil. Once the sugar and salt have dissolved, simmer gently over low heat for 5 minutes. Remove from the heat and leave to cool.
1 bunch dill 1 bunch flat-leaf parsley ½ bunch tarragon 1 strip lemon zest
Wash the herbs.
eggs brine herbs
Layer the lemon zest, herbs and eggs in a sufficiently large, well-sealing jar. Pour over the cooled brine and leave to infuse for about 24 hours.