Pickled eggs used to be frequently found at the bar in pubs. These eggs, preserved in brine, kept for quite a long time even without refrigeration. Historically, ways of preserving eggs for longer were sought in the past. These included pickling eggs in brine, but also in vinegar. Sometimes they are preserved with the shell on, sometimes without. Here we follow the recipe from Mary Hahn's illustrated cookery book from 1926 and only change it in such a way that the eggs, which have been beaten after boiling, are briefly soaked in an onion skin stock before being placed in the preserving jar with the brine.
For the brine:
10 eggs
1 litre of water
150 grams of salt
Caraway seeds, peppercorns, mustard seeds, bay leaf, optional
1 jar with a capacity of 2 litres
For the onion stock:
1 handful of onion skins
1 litre of water
1. Hard boil the eggs.
2. Then lightly tap the egg shell all round with a knife or spoon.
3. Make an onion skin stock with water and a handful of onion skins by bringing to the boil.
4. Place the eggs in the warm stock and leave to infuse.
5. In the meantime, put the salt and water in a pan and bring to the boil.
6. Stir until the salt has dissolved.
7. Place the eggs in a sterilised preserving jar with a capacity of 1 litre and pour the brine over them.
8. The eggs should start to float in the brine.
9. Leave the eggs in the brine for two days.
10. To eat, peel the pickled eggs, cut them in half lengthways, remove the yolks with a teaspoon and add a little oil, vinegar, mustard and pepper to the resulting egg white cavity. Place the yolk back on top and enjoy.
11. The pickled eggs can be stored in a tightly sealed jar, completely covered with the brine, in the fridge for up to 4 weeks.
Tip: The brine can be flavoured with various spices. These include caraway seeds, bay leaves, peppercorns and mustard seeds.
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