Pickled egg

Pickled eggs are pickled, hard-boiled eggs in a strong saline solution. The eggs are preserved by the salt solution and keep without refrigeration for some time durable. They are a traditional dish especially the Berlin cuisine and there were bars in the standard offer from the " dungeon ".

Production

The hard-boiled eggs in the preparation of Soleiern initially bent so that their shell is broken without tearing, and placed in a large, sealable glass. Then a strong, cook- Sud of water and salt, depending on the recipe also flavored with eg cumin, peppercorns, allspice and onion skins, given hot over the eggs, so they are completely covered. The South should contain as much salt that the eggs float (about 60 g of salt to 1 liter water). Before eating pickled eggs should consult a day to one week. Due to the onion skin forms on the skins along the breaking points a brownish pattern.

Be eaten pickled eggs as a snack usually like this: The egg is peeled and halved lengthwise, removed the yolk added to the resulting dump some oil, vinegar and pepper, the yolk it set again, a little mustard added and consumed half the egg with a bite.

Durability

There are often differences of opinion about the durability. After about four weeks of storage in the brine, the yolk begins greenish to bluish to discolor and it develops a slightly sulfurous smell. Among connoisseurs, but this is considered to be of quality. Basically, pickled eggs are also edible after a few months.