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Berlin Pickled Eggs | Savory Pub & Brunch Classic
(0)
35 min
Under an hour
Knuspr-Küche
Traditionelle Berliner Soleier in aromatischem Gewürzsud mit Zwiebelschalen für die charakteristische Bernsteinfarbe und feine Marmorierung. Serviert auf echte Kneipen-Art mit Senf, Öl, Essig und frischem Bauernbrot – der herzhafte Kult-Klassiker für deinen Brunch.
Ingredients
Preparation method
Place the eggs in boiling water and hard-boil for about 9 to 10 minutes. Then immediately shock in ice-cold water and leave to cool completely.
Meanwhile, peel off the outer brown skins of the onions (they give the brine a beautiful amber color). In a pot, bring about 1 liter of water to a boil with the onion skins, 60 g fine salt, caraway seeds, mustard seeds, peppercorns, allspice, and bay leaves. Simmer gently over low heat for about 10 minutes to allow the spice flavors to unfold. Allow the brine to cool completely afterwards.
Gently tap the cooled eggs all over on a hard surface so that the shell forms a fine network of cracks without peeling off. This allows the aromatic brine to penetrate and create the typical marbled pattern.
Chef's tip
The longer the pickled eggs steep in the brine (ideally 2–4 days), the more intense their subtle brine flavor and the pretty marbling on the egg white become. Kept chilled, they will easily last for up to 2 weeks.
For an even deeper flavor, you can cut the onion itself in half and briefly sear the cut surfaces in a pan without fat before adding them to the brine with the skins.
30 min
Under an hour
