In diesem Rezept zeigen wir Ihnen, wie einfach es ist, leckere und würzige Soleier selbst herzustellen. Die Zutatenliste ist kurz und die Zubereitung dauert nur wenige Minuten. Mit dieser Anleitung können auch Anfänger ohne Probleme die perfekten Soleier zaubern. Folgen Sie jetzt unserem Schritt-für-Schritt-Guide für das perfekte Ergebnis.

Würzige Soleier selber machen #chefkoch

Translation:

We need bay leaves, sugar, mustard seeds, cumin, pepper, vinegar, salt, hard-boiled eggs, and onion skins for this recipe. As for utensils, we need two pots, a jar, a measuring cup, and a strainer. The pre-Easter vibe means it’s time for an egg-dyeing basic course for adults, or as we can call it, egg coloring. The process is a bit serious, but it’s fun.

To make the dye, I boiled about seven onions’ worth of skins in two liters of water in a pot. After letting it boil for about 10 minutes, I allowed it to steep. I then cooked hard-boiled eggs, or you could use pre-boiled eggs if you want. Once the eggs have been prepared, I cracked them lightly without breaking the shells too much. They have to be placed carefully in a jar.

In the old days, aside from the fact that this recipe is very delicious, egg dyeing was traditionally used for preservation purposes. The brine produced from the saltwater in which the eggs are soaked in also helped to preserve them when there were no refrigerators. Ten eggs per liter of brine is perfect. When the eggs are in the jar, pour in the brine made of onion skin water, salt, sugar, a touch of vinegar, bay leaves (crushed or whole), mustard seeds, cumin, and pepper. To make the eggs more palatable, you can add a little bit of cumin and sugar.

I think cumin is an excellent addition to this recipe. Some people prefer not to put cumin into their marinade. However, if you want to add some more flavor to the eggs, you can include fresh herbs like fennel or dill, or even Mediterranean herbs such as thyme and rosemary. Once all of the spices have been added to the marinade, and the egg-jar is filled with the brine, close the lid tight and set it to cool in a dark place.

The longer you let the eggs sit in the spiced brine, the deeper the color and richer the flavor becomes. You can keep the egg-jars in the fridge or cellar. In general, it takes about two to three days for the eggs to be sufficiently immersed in the marinade. However, the longer they are in the brine, the better they will taste. You can even wait for a couple of weeks before you serve them.

Egg dyeing is not just a fun and delicious Easter activity; it is also a traditional method of preserving food. The brine and preserving agents help food last longer, and they enhance the flavor, making it an excellent addition to your culinary repertoire. Try making your own egg dyeing recipe today, and let the rich, spiced flavors of the onion skin and the finished eggs entice your taste buds!
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