Soleier aus dem Hessenppark

Pickled eggs used to be a common sight at pub counters. Pickled in brine, these eggs would keep for a long time even without refrigeration. For a long time, people searched for ways to preserve eggs longer. This included hard-boiling the eggs, but also soaking them in brine or vinegar. Sometimes the eggs were pickled with the shell on, sometimes without. Here, we follow the recipe from Mary Hahn's illustrated cookbook from 1926 with a slight variation: After boiling, the cracked eggs were briefly soaked in an onion skin broth before being placed in the jar with the brine. This creates beautifully marbled pickled eggs.