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Pickled eggs (& natural colours)

Prep Time 20 min + rest
Cook Time 10 min mins
Total Time 30 mins
Racing: ,
Difficulty: Easy
Servings: 6
Description

Easter is approaching, and with it the family traditions that perfume the house and delight the eyes. In my family, the recipe for pickled eggs comes from my father, inherited over several generations from his Silesian ancestors. These eggs, called Soleier, are not only beautiful thanks to their delicate crackling under the shell, but also tasty thanks to the spices and marinade. I've added my own personal touch with a few extra ingredients, but the base remains the same: onions, cumin, salt and vinegar for a long shelf life. The white eggs are brightly coloured, while the brown eggs take on pretty pastel tones.

Ingredients
  • For the traditional recipe :
  • Eggs (preferably brown)
  • Dried onion skins (brown, dry leaves only)
  • Cumin
  • Salt
  • White vinegar
  • Optional : (my personal version)
  • Black pepper berries
  • Crushed chillies
  • Red pepper
  • Bay leaves
  • Old-fashioned mustard
  • Fresh dill
  • Fresh parsley
  • Lemon zest
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional method
    1. Cook the eggs
    - Place the eggs in a pan of cold water. Bring to the boil and cook for around 10 minutes.
    - Immediately plunge into cold water to stop the cooking process.
    2. Prepare the marinade
    - Place the onion skins in a large pan of very salted water.
    - Bring to the boil and leave to cook for a few minutes to extract the colour.
    3. Season
    - Add the cumin generously and a generous dose of white vinegar.
    - Allow the marinade to cool completely.
    4. Marinate the eggs
    - Lightly crack the shells of the cooled eggs (without peeling them) to create the crackling effect.
    - Place the eggs in the marinade with the onion skins and leave to stand in a cool place for around 10 days.
    The crackled effect has two advantages: it's visually superb and allows the flavours to permeate the egg.
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    Personal variant
    To my cooled marinade, I add: black peppercorns, crushed chillies, red chillies, bay leaves, wholegrain mustard, fresh dill, fresh parsley and lemon zest.
    ________________________________________
    Natural colouring of Easter eggs
    To colour your eggs without artificial colouring, proceed as follows:
    1. Cook the eggs in cold water as in the recipe above.
    2. Boil the chosen colouring ingredient in a pan of water until the colour is well pronounced (for example, red cabbage to obtain a blue colour).
    3. Leave to cool, then add 2 tbsp white vinegar to set the colour.
    4. Place the eggs in this colour bath and leave to stand for several hours, or even several days, depending on the intensity required.
    5. Remove them, dry them gently with a paper towel, then rub them with a little oil to make them shine.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/oeufs-marines-couleurs-naturelles/