Posted on | September 23, 2011 | 8 Comments
This is a very old German recipe. The water is colored by onion peels and spiced with salt and caraway seeds. Along the cracks of the egg shell, a neat brown pattern will emerge on the egg itself. The eggs have a salty taste with a hint of caraway.
There are different ways to eat them. One way is to eat the peeled egg plain. Another way is to halve the peeled egg. Take out the yolk, pour a little oil, vinegar, and mustard into the mold. Sprinkle a little salt and pepper over it. Place the egg yolk back on the egg and eat the egg half with one bite.
These eggs make a great snack or appetizer. They can also be eaten as a side to a main dish salad or serve them next time you entertain some friends. In Germany, they are often served in bars as a hearty snack.
- 8-9 eggs
- about 2 handful of onion peels (brown, red, or mixed)
- about 2 tbsp salt
- 2 tbsp caraway seeds
- 1 1/2 l water
Bring the water with the onion peels, salt, and caraway seeds to a boil. Let it simmer for a few minutes. Then strain the water through a sieve into a sealable glass or container. Save some of the caraway seeds and put them into the glass as well.
Boil the eggs for 10 to 12 minutes. Then take them out without rinsing them under cold water. Crack the shell all around the egg but do not peel the eggs. Then place the eggs in the still hot brine.
As soon as the water cooled down, close the glass and place it in the refrigerator. Leave it there for at least 2-3 days but no longer than 10 days.