At Easter there is always a pile of boiled eggs left over - does that sound familiar? Whether egg salad, spreads or stuffed eggs – there are now lots of ways to use eggs. But after a few days we are already fed up and we can no longer see any eggs. If you feel the same way, then you should definitely read on, because our brine egg recipe is just as great an idea for leftovers! We already know pickled eggs from our childhood and we personally really like them. So stay tuned and find out how to easily prepare brine eggs!
What are brine eggs?
Similar to onedelicious strawberry sponge rollSole eggs are a real classic from grandma's kitchen and were one of the most popular pub meals several years ago. Brine eggs are hard-boiled eggs that are marinated in a homemade, strong brine. The salt solution ensures that the eggs last longer. However, we would recommend that you store brine eggs in the refrigerator and consume them within 1 week. As time goes on, a very strong smell of sulfur develops and the taste is no longer as good.
The best brine egg recipe
Our salt egg recipe is simple and takes us back to our childhood after the first bite. The preparation is really child's play and absolutely everyone will succeed perfectly - we promise!
Ingredients
- Hard-boiled eggs
- 1 medium onion with the peel
- 50 grams of salt
- 20 grams of granulated sugar
- 20 ml white wine vinegar
- 2 bay leaves
- 2 cloves
- 1 tsp cumin
- 1 tsp peppercorns
- 1 teaspoon allspice or juniper berries
- 1 small dried chili pepper
- Fresh parsley
Prepare the brine
The most important thing for the brine egg recipe is logically the preparation of the brine.
- Halve the onion and fry, cut side down, in a saucepan over medium heat until golden brown - this will take about 5-7 minutes.
- Add the bay leaves, caraway seeds, peppercorns and cloves and fry briefly.
- Then pour 1 liter of water into the pot and add salt, sugar and white wine vinegar.
- Add parsley and chili pepper, reduce heat and simmer for 30-40 minutes.
- If you don't like spicy, leave out the chili pepper.
Put in eggs
Once the stock is ready, it's time to put in the eggs. And now we have a little tip for you - to make the taste even more intense, you can first lightly hit the eggshell with a spoon. Put the eggs in a sealable container and pour the still hot stock over them. Close the jar tightly and let the brine eggs sit in the refrigerator for about 1 week.
Soleier variants
The above brine egg recipe is a classic that we know from our grandmothers, but of course you can experiment with the spices used depending on your taste and preferences. Here are a few interesting variations that taste just as good.
- Spicy brine eggs –60 grams of salt, 20 grams of sugar, 1 fresh chili pepper, 6-7 dried chili peppers, 1 tbsp black peppercorns, 1 medium onion, 20 ml white wine vinegar
- Mediterranean –60 grams of salt, 30 grams of sugar, 2 fresh rosemary sprigs, 2 fresh oregano sprigs, 3 garlic cloves, 1 tbsp black peppercorns
- 20 ml apple cider vinegar
- Old fashioned –60 grams of salt, 30 grams of sugar, 3 bay leaves, 1 tbsp juniper berries, soup greens, 3 cloves, 1 tsp allspice
How are salt eggs eaten?
Now that we've shared our best brine egg recipe with you, you might be wondering how to eat brine eggs? Very simple – whatever you want! Classically, the pickled eggs are peeled and halved lengthwise. Then the egg yolk is removed and some vinegar and oil are added to the cavity. Then add some mustard and place the yolk back on the egg. And now it’s time to enjoy! Sole eggs also taste particularly delicious as a side dish to a juicy steak or with fresh bread and a little butter for a quick lunch or dinner. As you can see, the brine egg recipe is simple and a great way to use up leftoversUse Easter eggsand enjoy it in a unique way.
