Pickled Eggs in Spiced Broth
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Cook Time
72 h 30 min
Servings
20
Difficulty
Easy
Prep Time
30 min
This Thermomix® recipe for Pickled Eggs in Spiced Broth is ready in 72 h 30 min and yields 20 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These pickled eggs are a real classic and perfect for a hearty breakfast, brunch or as a savory snack in between. I especially like to make them for Easter, but actually they always fit! The eggs are pickled in a spicy broth of onion skins, salt, sugar and various spices, which gives them a unique taste. The preparation is super easy, but you have to plan some time, as the eggs should steep for at least a week to develop their full flavor. If you like, you can refine the broth with fresh herbs such as thyme or rosemary.
Ingredients (11 ingredients)
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20 piece Egg(s) organic, cooked
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2 Handvoll Onion peels approx. from 7 onions
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2 Liter Water
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50 g Salt
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1 tbsp Sugar
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3 piece Bay leaves
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4 piece Clove(s)
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1 tbsp Caraway possibly 2
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3 tbsp Mustard seeds
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1 tbsp Peppercorns possibly 2
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1 Schuss Vinegar
Preparation (3 steps)
Prepare onion skins
Put onion skins from about 7 onions into the mixing bowl. Add 2 liters of water and cook for 30 min./100°C/speed 1.
Strain and spice the broth
Pass the onion skin stock through a sieve. Return the stock to the mixing bowl. Add 50 g salt, 1 tbsp sugar, 3 bay leaves, 4 cloves, 1 tbsp caraway (possibly 2), 3 tbsp mustard seeds, 1 tbsp peppercorns (possibly 2) and 1 splash of vinegar. Bring everything to a boil for 5 min./100°C/speed 2.
Prepare and pickle the eggs
Tap the 20 cooked eggs so that the shell cracks. Distribute the eggs on one or two preserving jars (or a clay pot with a lid). Pour the hot broth over the eggs until they are completely covered. Close the jar/jars.
Finished cooking? Great! 🎉
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Created by
Laura Zimmermann
3
3 Recipes
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0 Cookbooks
Allergens
- Eggs
- Mustard
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