Soleier

Ingredients

• 12 white eggs
• 40 g ginger
• 2 cloves garlic
• 60 g salt
• 1 tsp sugar
• 5 red chili peppers
• 3 bay leaves
• 1 tbsp black peppercorns
• 1 tsp allspice
• 1 sprig rosemary
• 1 sprig dill

Instructions

1. 1.

   Pierce the eggs with an egg piercer and boil for about 8 minutes until hard. Cool in cold water and let them sit. Gently tap each egg on all sides to create small cracks.

2. 2.

   Peel the ginger and slice into rounds. Peel the garlic and halve it.

3. 3.

   Bring 1 l of water to a boil with salt, sugar, chilies, garlic, and ginger. Add bay leaves, peppercorns, and allspice. Simmer for about 5 minutes until the salt dissolves. Remove from heat and let the liquid cool slightly.

4. 4.

   Layer the eggs in a large glass jar and pour the warm broth over them. Add rosemary and dill, seal the jar, and refrigerate for at least 2 days.