Recipe (english)

Berlin Sol Eggs

Berlin Sol Eggs
Quantity Ingredient
4 Eggs
1 Onions
0,5 l Water
0,1 l White wine vinegar
1 tsp Black pepper grains
1 tsp Juniper berries
1 tsp Caraway
1 Bay leaves
Dried tarragon
20 g Salt
20 g Sugar
1 tbsp Dill

Berliner Sol eggs can be kept for up to two weeks in the refrigerator. The longer the Berliner Sol eggs are cooked in the spice brew, the spicier they taste. Boil the eggs hard. For the brew of the Berliner Sol eggs halve an unpeeled onion. Place in a pan with the interface facing downwards. Heat without adding fat until the onions brown. Pour the water and vinegar into a saucepan. Add the onions. The brown skin and the roasting give the brew its typical taste and brownish colour. Add pepper grains, juniper berries, caraway, bay leaves and tarragon. Bring the brew to the boil and bring to the boil. Stir in salt and sugar. Allow to cool slightly. Rinse eggs with cold water. Knock the skin open all around but do not peel. Place Berliner Sol eggs in a glass with lid. Add dill. Cover Berliner Sol eggs with broth. Leave to stand in the refrigerator for at least 24 hours.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
202 kcal
18 g
18 g
16 g

(C)opyright by Marions Kochbuch