Pickled Red Wine Eggs

Make eggs in boiling hot water nine min, quench. Tap egg shells all around to help penetrate the broth.

Put vinegar, beet, red wine juice and water in a saucepan, add garlic, juniper berries, onions, mustard seeds, peppercorns, bay leaves, chillies, rosemary sprigs and salt. let everything bubble up together.

Layer eggs with the still-warm broth and seasonings in a large glass jar and let sit for two to three days.

For the salad dressing, finely dice onions, halve chilies lengthwise, remove seeds and dice very finely. Cut chives into rolls. Stir through pepper, salt, vinegar, chili sauce and 0el. Add onions, chives and chili peppers.

Serve eggs in their shells, peel them to eat and season with the salad dressing.

Tip: Always use aromatic spices to enhance your dishes!

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