Traditional German Pub-Style Pickled Eggs (Soleier)

A classic traditional German pub snack featuring hard-boiled eggs infused with a spiced onion peel broth, vinegar, and aromatic seeds, cracked and pickled before being served with mustard, oil, salt, and pepper.

Ingredients

• Peels of 5 onions
• 10 eggs
• 750 mL water (plus extra as needed)
• 1 tsp sugar
• 2 tbsp salt
• 2 bay leaves
• 3 cloves
• 4 allspice berries
• 1 tbsp peppercorns
• 1 tbsp caraway seeds
• 1 tbsp mustard seeds
• 1 tsp Szechuan pepper (optional)
• 1 tsp lovage (optional)
• 1 tsp nutmeg (optional)
• 100 mL vinegar
• 3 cloves garlic
• Mustard, oil, salt, and pepper for serving

Directions

1. Simmer onion peels in 750mL of water for five minutes, then remove the peels after about twenty minutes.
2. Add the eggs, 1 teaspoon of sugar, 2 tablespoons of salt, and all spices except vinegar and garlic to the pot, bring to a boil, and cook for seven minutes.
3. Remove the eggs with a spoon and crack the shells all around without peeling them.
4. Place the cracked eggs and garlic cloves in a jar, pour over the spiced water, add 100mL vinegar, and top with more water if needed to fully submerge the eggs.
5. Let the eggs rest at room temperature or slightly below for at least three days and up to two weeks before consuming.
6. To serve, peel the pickled eggs, cut them in half, remove the yolks, fill the egg cavities with mustard, oil, salt, and pepper, and place the yolks back on top.