- 10 eggs
- 1 bay leaf
- 2 tablespoons chili flakes
- 2 tablespoons black peppercorns
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 liter vinegar
Kitchen equipment needed
- 1 sterile glass weck jar
- pan large enough for 10 eggs
- large spoon
- small pan
Preparation — 15 minutes + waiting time
To create a sterile glass weck jar, you can easily cook them for a few minutes in boiling water.
FILL a large pan with water and the eggs and boil them for 8 to 10 minutes. Meanwhile HEAT vinegar, sugar and herbs in a small pan and let it cool off to room temperature.
PLACE the boiled eggs under running cold water and let them cool off until they’re at least at room temperature.
Finishing the pickled eggs — 5 minutes
PEEL the eggs and ADD them to the jar. POUR the vinegar mixture on top of the eggs and add some water to make sure they’re completely covered. CLOSE the jar with a sealed lid and keep them in the refrigerator. For the best result you have to wait at least a day, this will the eggs have absorbed the flavors. They can be kept in the fridge for about 3 to 4 weeks.
If you’re using the eggs, always use a clean spoon to get them out of the jar. If you’re using your hands, your eggs won’t be good as long as you would like because of bacteria. These eggs are amazing in a salad or on a sandwich. Enjoy!