#EasterRecipes Soleier—Pickled Eggs

I think I never shared this recipe! Initially I thought it is a German thing but might only be regional for Saxony. Well, my Prussian friends don’t know it. So there is some rock solid evidence for you *cough*.

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Anyhoo! Here come the

Ingredients

  • 12 eggs
  • approx 2 liters water
  • 1 big onion (including the peel!)
  • Tip: cut into quarters, don’t waste time with chopping it gets thrown out anyway. 
  • 1 Tablespoon Caraway seeds
  • 4 Tablespoons salt

Throw all together in a pot and boil the eggs for 10 minutes. (If you have hard water you might get away with a shorter boiling time. The eggs need to be really well done hard boiled eggs. Can you actually say ‘well done’ in regard to eggs or is this a steak-only thing?) Okay, babbling day sorry. 

The Pickling

2 big pickling glasses (thoroughly cleaned)

Tip: Take a fork and stick it into the eggs. Yes, I know it’s all a very ‘stress-relief’-stab-the-bugger kind of cooking. But it is all for the sake of taste and the flavours permeating the eggs.

Pour the ‘Sole’ (salt solution) through a sieve into the glasses until the eggs are completely covered. Close the glasses and keep the eggs in a cool place. If you have a cellar: brilliant! Otherwise, I would recommend keep them in the fridge.

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Or, if your place is as freaking freezing as beautiful Scotland at the moment; just put them on your porch. Sheesh. I think someone did not get the message that it is SUMMERTIME! No kidding.

The eggs keep for a couple of weeks. Well, theoretically I usually eat them much quicker *ahem*.

Serving Tip

Now I need you to take this very seriously. In my family eating Soleier any other way is sacrilegious. You see how much I trust you dear fellow bloggers and readers.

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You need:

  1. Mustard (best is Dijon mustard)
  2. Tabasco

Do under no circumstances peel the egg!

Cut the egg in half (from top to bottom NOT horizontally) … You remember what happens when eggs are opened the wrong way. Don’t you? If not reference: Jonathan Swift.

Then add half a teaspoon of mustard and about 5 drops of tabasco onto each half.

You have the choice to mix this with the egg yolk using the egg as a kind of bowl

Eat egg with an egg spoon out of the peel.

So there you go.

Tip: Not recommended for anyone who has sensitive taste buds OR cannot cope spicy food.

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